Fall flavors come alive in these Vanilla Chai Pumpkin Spice Latte Cupcakes, a perfect treat that marries the warmth of chai spices with the rich creaminess of pumpkin and a luscious brown sugar frosting. Each cupcake is infused with aromatic cinnamon, ginger, cardamom, and cloves, evoking the cozy comfort of a chai latte, while the pumpkin adds moisture and depth, making these cupcakes moist and tender. The brown sugar frosting ties everything together with a sweet, buttery finish accented by a hint of cinnamon and vanilla.

These cupcakes are ideal for autumn gatherings, holiday celebrations, or anytime you want to savor the flavors of the season in a portable, delicious dessert. With a balance of spice, sweetness, and creamy frosting, they satisfy both pumpkin lovers and chai spice enthusiasts alike.

Made with everyday ingredients and simple steps, these cupcakes are approachable for bakers of all levels but yield bakery-worthy results. Whether you’re baking for friends, family, or yourself, these cupcakes are a sure way to warm hearts and taste buds.

Why You’ll Love This Recipe

Perfect Fall Flavor – Combines classic chai spices with pumpkin and vanilla for a seasonal favorite.
Moist and Tender Cupcakes – Pumpkin puree and coconut oil keep cupcakes soft and rich.
Rich Brown Sugar Frosting – A creamy, cinnamon-vanilla frosting that complements the spice perfectly.
Homemade Spice Blend – Fresh chai spice mix delivers authentic, aromatic flavor.
Great for Any Occasion – Ideal for parties, holidays, or cozy weekend baking.

Ingredients

Chai Spice Mix

Ground cinnamon
Ground ginger
Ground cardamom
Freshly grated nutmeg
All-spice
Ground cloves
Ground black pepper
Granulated sugar

Pumpkin Chai Cupcakes

Melted coconut oil (or butter/canola oil)
Dark brown sugar
Vanilla extract
Large eggs (room temperature)
Pumpkin puree
All-purpose flour
Baking powder
Baking soda
Kosher salt

Brown Sugar Frosting

Salted butter (room temperature)
Heavy cream
Dark brown sugar
Vanilla extract
Ground cinnamon
Powdered sugar

Variations

Use Butter Instead of Coconut Oil: For a richer flavor, substitute melted butter.
Add Chopped Nuts: Walnuts or pecans add crunch and texture.
Make It Vegan: Use flax eggs, dairy-free butter, and non-dairy milk for frosting.
Spice It Up: Increase ground black pepper slightly for a subtle heat kick.
Pumpkin Spice Latte Swirl: Drizzle a simple coffee glaze over the frosting for an extra latte touch.

How to Make the Recipe

Step 1: Prepare the Chai Spice Mix

In a small bowl, whisk together cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, black pepper, and sugar until combined.

Step 2: Make the Cupcake Batter

In a large bowl, mix melted coconut oil, dark brown sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each. Stir in pumpkin puree.

Step 3: Combine Dry Ingredients

In another bowl, whisk together flour, baking powder, baking soda, kosher salt, and half the chai spice mix.

Step 4: Mix Wet and Dry Ingredients

Gradually add dry ingredients to the wet mixture, stirring gently until just combined.

Step 5: Bake the Cupcakes

Divide batter evenly into a lined cupcake pan. Bake at 350°F (175°C) for 18-22 minutes or until a toothpick comes out clean. Let cool completely before frosting.

Step 6: Make the Brown Sugar Frosting

Beat butter and dark brown sugar until fluffy. Add heavy cream, vanilla extract, cinnamon, and powdered sugar. Beat until smooth and spreadable.

Step 7: Frost the Cupcakes

Pipe or spread frosting generously over cooled cupcakes. Optionally, sprinkle with a pinch of the remaining chai spice mix.

Tips for Making the Recipe

Use room temperature eggs for better batter consistency.
Don’t overmix the batter; overworking flour can make cupcakes dense.
Allow cupcakes to cool completely before frosting to prevent melting.
Use fresh spices for the chai mix to maximize flavor.
Store cupcakes in an airtight container at room temperature or refrigerated.

How to Serve

Serve these cupcakes at room temperature as a festive dessert or alongside your favorite hot beverage like chai tea or coffee. They’re perfect for fall parties, holiday gatherings, or as a cozy treat on a chilly day.

Make Ahead and Storage

Storing Leftovers

Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Freezing

Freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw before frosting.

Reheating

Bring refrigerated cupcakes to room temperature before serving. Avoid microwaving to preserve texture.

FAQs

1. Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly.

2. Can I make the cupcakes gluten-free?

Yes, substitute with a gluten-free flour blend.

3. How do I store leftover frosting?

Keep in an airtight container in the fridge for up to 3 days; re-whip before using.

4. Can I make the chai spice mix ahead?

Yes, store it in an airtight container for several weeks.

5. Can I substitute the heavy cream in the frosting?

Yes, use full-fat coconut milk or a non-dairy cream alternative.

6. What if I don’t have all the chai spices?

Use cinnamon, ginger, and nutmeg as the basic blend.

7. How do I avoid dense cupcakes?

Do not overmix and ensure leavening agents are fresh.

8. Can I add espresso powder for a stronger latte flavor?

Yes, add 1 teaspoon to the batter.

9. How many cupcakes does this recipe make?

About 12 standard-sized cupcakes.

10. Can I make this recipe dairy-free?

Use dairy-free butter, coconut oil, and non-dairy milk alternatives.

Conclusion

These Vanilla Chai Pumpkin Spice Latte Cupcakes capture the essence of fall in a delightful handheld treat. With their fragrant chai spices, moist pumpkin base, and luscious brown sugar frosting, they bring all the cozy flavors of the season together. Easy to make and impossible to resist, these cupcakes are sure to become a favorite fall indulgence for you and everyone you share them with.