Description

A blissful blend of pumpkin warmth and chai-spiced sophistication—these cupcakes deliver everything you love about a seasonal latte in a tender, flavorful bite. Topped with luxuriously smooth brown sugar frosting, they’re pure autumn indulgence with every cozy spoonful.

Ingredients

Scale

Chai Spice Blend

4 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cardamom
½ tsp freshly grated nutmeg
½ tsp allspice
½ tsp ground cloves
⅛ tsp ground black pepper
⅓ cup granulated sugar

Pumpkin Chai Cupcakes

½ cup melted coconut oil (or melted butter / canola oil)
¾ cup packed dark brown sugar
1 tbsp vanilla extract
2 large eggs, at room temperature
1½ cups pumpkin puree
1½ cups all-purpose flour
1¼ tsp baking powder
½ tsp baking soda
¾ tsp kosher salt

Brown Sugar Frosting

8 tbsp salted butter, at room temperature
¼ cup heavy cream
½ cup packed dark brown sugar
2 tsp vanilla extract
¼ tsp ground cinnamon
1½ cups powdered sugar

Instructions

1. Make the Chai Sugar

In a shallow bowl, whisk together all chai spice ingredients (cinnamon through sugar).
Split in half: reserve one half to stir into the batter; the other half is for sprinkling atop the finished cupcakes.

2. Bake the Cupcakes

Preheat oven to 350°F (175°C). Line or grease 16 muffin cups.
In a mixing bowl, combine coconut oil, brown sugar, vanilla, eggs, and pumpkin puree until smooth.
Add flour, baking powder, baking soda, salt, and half the chai spice mixture; stir until just combined.
Divide batter evenly among pans, filling each about two-thirds full.
Bake 18–22 minutes, until tops are set and a toothpick comes out clean. Allow cooling completely.

3. Prepare the Brown Sugar Frosting

In a small saucepan, melt 2 tbsp of butter with heavy cream and brown sugar. Bring to a brief boil until sugar dissolves, then remove from heat. Chill mixture in the fridge/freezer until cool to touch (about 15–20 minutes).
Transfer to a mixer bowl. Add remaining butter, vanilla, cinnamon, and powdered sugar. Beat until light, creamy, and smooth.

4. Assemble

Frost cooled cupcakes generously with brown sugar frosting.
Sprinkle with reserved chai sugar. Optionally garnish with cinnamon sticks or a dusting of extra spice for a latte-inspired look.

Notes

Use the chai sugar topping to mimic that classic spiced latte presentation—adds both flavor and visual charm.

Let the frosting cool properly before whipping to ensure a fluffy, stable texture.

Store finished cupcakes in an airtight container at room temperature for up to 2 days; refrigerate for longer storage—bring to room temperature before serving.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin spice, chai latte, fall cupcakes, seasonal desserts