Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Ingredients
- 4 teaspoons ground cinnamon
- 2 teaspoon 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
- 2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- 1 1/2 cups powdered sugar
Directions
- 1
1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Divide the mix in half. Mix one half of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter. 2. To make the cupcakes. Preheat oven to 350 degrees F. Line 16 cupcake molds with paper liners. 3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. Add the flour, baking powder, baking soda, salt, and remaining chai spice. Mix until smooth and no lumps remain in the batter.4. Divide the batter evenly among the prepared pan. Transfer to the oven and bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool. 5. To make the frosting, melt together 2 tablespoons butter, the cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.6. Grab the cooled butter mixture from the freezer and add the remaining 6 tablespoons of butter, the vanilla, cinnamon and the powdered sugar to the bowl. Beat together until well combined. 7. Frost each cupcake and sprinkle with chai sugar. Add cinnamon sticks, if desired.
Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
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About this Recipe
Step into autumn with these irresistible Vanilla Chai Pumpkin Latte Cupcakes, a delightful treat that captures all the comforting flavors of your favorite seasonal drink. Topped with a luscious Cinnamon Brown Sugar Frosting, these cupcakes are perfect for any cozy gathering.
What makes these cupcakes truly special is the thoughtful blend of warm chai spices, including cinnamon, ginger, cardamom, and nutmeg, perfectly complementing the rich pumpkin base. The generous amount of dark brown sugar in both the cake and the frosting adds depth and a subtle caramel note that elevates the entire experience.
Prepare for a symphony of fall flavors with every bite of these aromatic cupcakes. You'll experience a wonderfully moist and tender crumb, deeply infused with the cozy warmth of chai spices and the earthy sweetness of pumpkin puree. The fluffy Cinnamon Brown Sugar Frosting adds a creamy, sweet counterpoint, with hints of cinnamon and vanilla that beautifully balance the spiced cupcake.
Easily adapt this recipe to your pantry! For the melted oil in the cupcakes, you can swap the melted coconut oil for melted butter or canola oil, depending on your preference and what you have on hand. While the recipe calls for dark brown sugar, light brown sugar can be used for a slightly less intense molasses flavor, if desired. You can also adjust the individual spices in the chai blend to suit your taste, perhaps adding a little more ginger for an extra kick.
These indulgent cupcakes are ideal for holiday gatherings, fall parties, or simply as a comforting dessert with your afternoon coffee or tea. They make a beautiful centerpiece on any dessert table, inviting everyone to enjoy the taste of autumn.