Description

Indulge in the delightful flavors of Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting, a perfect autumn treat that captures the essence of fall! These moist and flavorful cupcakes combine the warm spices of chai with rich pumpkin puree, topped with a creamy frosting that balances sweetness and spice. Ideal for gatherings, cozy evenings, or simply a sweet indulgence, this easy-to-follow recipe will impress friends and family alike.

Ingredients

Scale

4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cardamom
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon all-spice
1/2 teaspoon ground cloves
1/8 teaspoon ground black pepper
1/3 cup granulated sugar
1/2 cup melted coconut oil
3/4 cup packed dark brown sugar
1 tablespoon vanilla extract
2 large eggs, at room temperature
1 1/2 cups pumpkin puree
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
8 tablespoons salted butter, at room temperature
1/4 cup heavy cream
1/2 cup packed dark brown sugar for frosting
2 teaspoons vanilla extract for frosting
1/4 teaspoon cinnamon for frosting
1 1/2 cups powdered sugar for frosting

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Instructions

Preheat oven to 350°F (175°C) and line cupcake pans with paper liners.
In a bowl, mix chai spices and set aside half for topping.
In a mixer bowl, combine melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until smooth.
Gradually add flour, baking powder, baking soda, salt, and remaining chai spice; mix until combined.
Divide batter among cupcake liners and bake for 18-22 minutes or until set. Cool completely.
For frosting: melt butter with heavy cream and brown sugar; cool before mixing in powdered sugar and cinnamon.
Frost cooled cupcakes and sprinkle reserved chai sugar on top.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 20g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg