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 essence of fall with these Vanilla Chai Pumpkin Latte Cupcakes topped with a luscious Cinnamon Brown Sugar Frosting. These delightful treats combine the warm, aromatic spices of chai with creamy pumpkin for a cozy dessert that’s perfect for any gathering or a sweet night in.

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 (for frosting)
  • 2 teaspoons vanilla extract (for frosting)
  • 1/4 teaspoon cinnamon (for frosting)
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. Divide the mixture in half. Mix one half with the granulated sugar and set it aside for topping. Reserve the other half for the cupcake batter.
  3. In a mixing bowl using a stand mixer (or hand-held mixer), beat together the melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until well combined.
  4. Add in the all-purpose flour, baking powder, baking soda, kosher salt, and reserved chai spice blend. Mix until smooth with no lumps remaining.
  5. Divide the batter evenly among the prepared cupcake molds. Place in the preheated oven and bake for 18-22 minutes until tops are set and no longer wiggly in the center. Remove from oven and allow cooling.
  6. In a medium saucepan over medium heat, melt together 2 tablespoons of butter with heavy cream and dark brown sugar. Bring to a boil and cook for one minute until sugar dissolves. Remove from heat; transfer to a stand mixer bowl. Chill in freezer (or fridge) for about 15-20 minutes until cool to touch.
  7. Once cooled, add remaining butter (6 tablespoons), vanilla extract, cinnamon, and powdered sugar to the bowl. Beat until everything is well combined and fluffy.
  8. Frost each cooled cupcake generously with your prepared frosting. Enjoy!

Nutrition

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