Description
These Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting are a delightful autumn treat, blending warm chai spices and pumpkin with a rich, creamy frosting topped with a spiced sugar sprinkle. Perfect for cozy gatherings and seasonal celebrations, these cupcakes bring the comforting flavors of chai and pumpkin latte into a moist, flavorful dessert.
Ingredients
Scale
Chai Spice
- 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
Pumpkin Chai Cupcakes
- 1/2 cup melted coconut oil (melted butter or canola oil 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
- Reserved half of chai spice blend (from above)
Brown Sugar Frosting
- 8 tablespoons salted butter, at room temperature (divided: 2 tablespoons for melting, 6 tablespoons for frosting)
- 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
- Make the chai spice: In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. Divide the spice mix in half. Mix one half with the granulated sugar to create the spiced sugar topping for sprinkling on cupcakes after frosting. Reserve the other half of the chai spice blend for the cupcake batter.
- Prepare cupcakes and preheat oven: Preheat your oven to 350°F (175°C). Line 16 cupcake molds with paper liners for easy removal after baking.
- Mix wet ingredients: In the bowl of a stand mixer or using a hand-held mixer, beat together the melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until well combined and smooth.
- Add dry ingredients: To the wet mixture, add the all-purpose flour, baking powder, baking soda, kosher salt, and the reserved half of the chai spice blend. Mix thoroughly until the batter is smooth and free of lumps.
- Fill cupcake molds and bake: Divide the batter evenly among the 16 cupcake liners. Bake in the preheated oven for 18 to 22 minutes, or until the cupcake tops are set and no longer jiggly in the center. Remove from oven and allow cupcakes to cool completely.
- Make the frosting base: In a medium saucepan, melt together 2 tablespoons of butter, heavy cream, and dark brown sugar over medium heat. Bring the mixture to a boil and cook for one minute, ensuring that the sugar dissolves completely. Remove from heat and transfer this mixture to a stand mixer bowl. Place the bowl in the freezer or refrigerator for 15 to 20 minutes until the mixture is cool to the touch.
- Prepare the frosting: Remove the cooled butter mixture from the freezer. Add the remaining 6 tablespoons of softened butter, vanilla extract, cinnamon, and powdered sugar to the bowl. Beat with the mixer on medium speed until the frosting is smooth, fluffy, and fully combined.
- Frost cupcakes and garnish: Frost each cooled cupcake generously with the cinnamon brown sugar frosting. Sprinkle the spiced sugar topping over the frosting. Optionally, garnish with cinnamon sticks for an attractive presentation.
Notes
- Ensure the eggs are at room temperature for a smoother batter.
- Use pumpkin puree, not pumpkin pie filling, for best flavor balance.
- You can substitute melted butter or canola oil in place of coconut oil if preferred.
- Adjust chai spice quantities to your taste for more or less spice intensity.
- Store cupcakes in an airtight container in the refrigerator; bring to room temperature before serving.
- For a dairy-free frosting alternative, substitute butter with a vegan margarine and use coconut cream instead of heavy cream.
- Allow frosting to chill well before beating to ensure a light, fluffy texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
