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 cozy flavors of fall with these Vanilla Chai Pumpkin Latte Cupcakes topped with luscious Cinnamon Brown Sugar Frosting. These delightful treats combine the warm spices of chai with rich pumpkin puree, creating a comforting dessert perfect for any autumn occasion. With their moist texture and irresistible frosting, these cupcakes are sure to impress at Halloween parties, Thanksgiving gatherings, or simply for a cozy night in. Easy to make and bursting with flavor, they invite everyone to enjoy a taste of seasonal bliss.

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
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F and line 16 cupcake molds with paper liners.
  2. In a bowl, mix the chai spices: cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper.
  3. In a stand mixer bowl, combine melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin until smooth.
  4. Gradually add flour, baking powder, baking soda, salt, and half of the chai spice blend. Mix until just combined.
  5. Fill cupcake liners with batter and bake for 18-22 minutes until set. Cool completely.
  6. For the frosting: Melt butter with heavy cream and brown sugar in a saucepan until boiling; chill mixture then mix in remaining ingredients.
  7. Frost cooled cupcakes generously and sprinkle with reserved chai sugar.

Nutrition

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