Description

Indulge in the flavors of fall with these Vanilla Chai Pumpkin Latte Cupcakes topped with a luscious Cinnamon Brown Sugar Frosting. These delightful treats capture the essence of autumn through their rich pumpkin base, complemented by aromatic chai spices. Perfect for cozy gatherings or festive celebrations, these cupcakes are easy to make and yield a generous batch for sharing. With a simple preparation process and customizable frosting options, they are sure to become a favorite in your dessert repertoire.

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

Instructions

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a bowl, mix together the spices: cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. Set aside half for topping.
In a mixing bowl, beat together melted coconut oil, granulated sugar, dark brown sugar, vanilla extract, eggs, and pumpkin puree until smooth.
Gradually add flour, baking powder, baking soda, salt, and the reserved spice blend; mix until combined.
Divide batter evenly among cupcake liners and bake for 18–22 minutes until set. Allow cooling completely.
For frosting, melt butter with cream and brown sugar over medium heat; boil for one minute then cool before whipping with remaining ingredients until fluffy.
Frost cooled cupcakes generously and sprinkle with reserved chai-sugar blend.

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

Nutrition

Serving Size: 1 cupcake (75g)
Calories: 275
Sugar: 21g
Sodium: 150mg
Fat: 13g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg

Keywords: Ensure all ingredients are at room temperature for best results. You can substitute pumpkin puree with butternut squash puree if desired. For gluten-free cupcakes, use a gluten-free flour blend.