Vanilla Chai Pumpkin Latte Cupcakes

Deliciously moist cupcakes infused with vanilla chai and pumpkin flavors, topped with creamy cinnamon brown sugar frosting—a perfect autumn treat.

Prep Time 15

Cook Time 22

Total Time 37

Course Dessert, Snack

Cuisine American, Baked Goods

Servings 12 cupcakes

Calories 320 kcal

4 teaspoons ground cinnamon Adds warmth and sweetness.
2 teaspoons ground ginger Offers a spicy kick to your palette.
1 teaspoon ground cardamom Introduces a fragrant and exotic flavor.
1/2 teaspoon freshly grated nutmeg Provides a nutty essence.
1/2 teaspoon all-spice Complements the chai blend.
1/2 teaspoon ground cloves Adds a warming effect.
1/8 teaspoon ground black pepper Balances the sweetness with a touch of spice.
1/3 cup granulated sugar Sweetens the cupcakes perfectly.
1/2 cup melted coconut oil Keeps the cupcakes moist and tender.
3/4 cup packed dark brown sugar Deepens the flavor with its rich molasses notes.
1 tablespoon vanilla extract Enhances the overall flavor profile.
2 large eggs, at room temperature Binds the ingredients while adding richness.
1 1/2 cups pumpkin puree The star ingredient that brings moisture and flavor.
1 1/2 cups all-purpose flour Provides structure to the cupcakes.
1 1/4 teaspoons baking powder Ensures a light and fluffy texture.
1/2 teaspoon baking soda Adds additional leavening.
3/4 teaspoon kosher salt Balances the sweetness of the batter.

8 tablespoons salted butter, at room temperature Creates a creamy base.
1/4 cup heavy cream Adds richness to the frosting.
1/2 cup packed dark brown sugar For a gooey, delicious sweetness in the frosting.
2 teaspoons vanilla extract Ties all the flavors together.
1/4 teaspoon cinnamon Complements the frosting’s flavors.
1 1/2 cups powdered sugar Sweetens and thickens the frosting to perfection.

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a shallow bowl, combine the ground spices (cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper). Reserve half of this mixture mixed with granulated sugar for topping the cupcakes.
In a mixing bowl, beat together the melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until fully combined.
Gradually add in the flour, baking powder, baking soda, kosher salt, and the reserved spice blend, mixing until smooth.
Evenly divide the prepared batter among the lined cupcake molds.

Place the cupcake pans in the preheated oven and bake for 18-22 minutes.
Check for doneness by ensuring the tops feel just set and there’s no wiggle in the center. Let cupcakes cool completely.

In a medium saucepan over low heat, melt together 2 tablespoons of butter, heavy cream, and brown sugar. Bring to a gentle boil and cook for one minute; remove from heat.
Let the mixture cool for 15-20 minutes, then mix in the remaining butter, vanilla extract, cinnamon, and powdered sugar until fluffy.

Ensure your eggs and butter are at room temperature for better mixing and do not overmix the batter to avoid dense cupcakes.

Keyword Chai Cupcakes, Cupcake Recipe, Fall Desserts, Pumpkin Cupcakes, pumpkin spice