Description
Indulge in the delightful flavors of fall with Vanilla Chai Pumpkin Latte Cupcakes topped with creamy Cinnamon Brown Sugar Frosting. These moist, spiced cupcakes combine the warmth of chai spices and rich pumpkin puree, creating an irresistible treat that’s perfect for any gathering or cozy afternoon. Each bite is a comforting hug of flavor that will impress your family and friends alike. Easy to make and beautifully frosted, they are sure to become a seasonal favorite. Elevate your dessert game this autumn with this scrumptious recipe!
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
- Prepare a chai spice blend by combining cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. Set aside half for topping.
- Preheat oven to 350°F (175°C) and line cupcake molds with paper liners.
- In a mixer, beat together melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until smooth.
- Gradually add all-purpose flour, baking powder, baking soda, salt, and reserved chai spice blend; mix until combined.
- Fill cupcake molds evenly and bake for 18–22 minutes or until set. Cool completely before frosting.
- For frosting: melt butter with cream and brown sugar in a saucepan, then cool slightly before mixing in remaining ingredients.
- Frost cooled cupcakes generously and sprinkle with reserved chai sugar.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fall
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 200
- Sugar: 15g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg