Print

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the flavors of fall with these delightful Vanilla Chai Pumpkin Latte Cupcakes topped with creamy Cinnamon Brown Sugar Frosting. These cupcakes are a perfect blend of warm chai spices and rich pumpkin, creating a moist, flavorful treat that’s perfect for any autumn occasion. Whether you’re celebrating a holiday or simply enjoying a cozy evening at home, these cupcakes will impress family and friends alike. With an easy-to-follow recipe that allows for customization, you can add your special touch to the frosting or sprinkle on some festive decorations. Prepare to savor the taste of autumn in every bite!

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 (melted butter or canola can be used)
  • 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

  1. Preheat oven to 350F and line a cupcake pan with paper liners.
  2. In a bowl, mix spices (cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, pepper) and divide into two portions.
  3. In a mixer bowl, combine melted coconut oil, sugars, vanilla extract, eggs, and pumpkin puree until smooth.
  4. Gradually add flour, baking powder, baking soda, salt, and half the spice mix; mix until just combined.
  5. Fill cupcake liners with batter and bake for 1822 minutes until set.
  6. For frosting: melt butter, heavy cream, and brown sugar in a saucepan; chill mixture before adding remaining ingredients and beating until smooth.
  7. Frost cooled cupcakes generously and enjoy!

Nutrition

Find it online: https://recipeelite.com/vanilla-chai-pumpkin-latte-cupcakes-with-cinnamon-brown-sugar-frosting/