Description
Cozy up with these moist and flavorful Vanilla Chai Pumpkin Spice Latte Cupcakes! Infused with warm chai spices and rich pumpkin puree, topped with a luscious brown sugar frosting, these cupcakes capture all the comforting flavors of fall in every bite. Perfect for celebrations or a seasonal treat!
Ingredients
Chai Spice Mix:
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4 teaspoons ground cinnamon
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2 teaspoons ground ginger
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1 teaspoon ground cardamom
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½ teaspoon freshly grated nutmeg
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½ teaspoon allspice
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½ teaspoon ground cloves
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⅛ teaspoon ground black pepper
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⅓ cup granulated sugar
Pumpkin Chai Cupcakes:
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½ cup melted coconut oil (or melted butter/canola oil)
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¾ cup packed dark brown sugar
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1 tablespoon vanilla extract
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2 large eggs, at room temperature
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1½ cups pumpkin puree
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1½ cups all-purpose flour
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1¼ teaspoons baking powder
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½ teaspoon baking soda
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¾ teaspoon kosher salt
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(Use 1½ teaspoons of chai spice mix from above, incorporated into the batter)
Brown Sugar Frosting:
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8 tablespoons salted butter, at room temperature
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¼ cup heavy cream
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½ cup packed dark brown sugar
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2 teaspoons vanilla extract
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¼ teaspoon cinnamon
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1½ cups powdered sugar
Instructions
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Preheat Oven:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. -
Make Chai Spice:
In a small bowl, whisk together all chai spice ingredients. Set aside. -
Mix Wet Ingredients:
In a large bowl, whisk melted coconut oil, brown sugar, vanilla extract, and eggs until smooth. Stir in pumpkin puree. -
Combine Dry Ingredients:
In a separate bowl, sift together flour, baking powder, baking soda, salt, and 1½ teaspoons of chai spice mix. -
Make Batter:
Gradually add dry ingredients to wet ingredients, mixing gently until just combined. -
Bake:
Divide batter evenly among liners. Bake for 18–22 minutes or until a toothpick inserted comes out clean. Cool completely on wire racks. -
Prepare Frosting:
In a medium bowl, beat butter and brown sugar until fluffy. Add heavy cream, vanilla, and cinnamon, mixing well. Gradually beat in powdered sugar until smooth.
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Frost Cupcakes:
Once cupcakes are completely cool, frost generously using a piping bag or spatula.
Notes
For a vegan version, substitute eggs with flax eggs and use vegan butter and cream alternatives.
Store cupcakes in an airtight container for up to 3 days or freeze for up to 1 month.
Adjust spices to your preference for more or less chai flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American, Fall/Seasonal
Keywords: Pumpkin cupcakes, chai spice cupcakes, fall desserts, pumpkin spice latte cupcakes, vanilla chai cupcakes