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Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting.

Irresistible Vanilla Chai Pumpkin Latte Cupcakes Delight

Delight in these Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting, a perfect autumn treat bursting with cozy flavors.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 16 cupcakes
Course: DESSERTS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 teaspoon Ground cinnamon adds warmth and sweetness
  • 1 teaspoon Ground ginger contributes a zesty kick
  • 1 teaspoon Ground cardamom introduces a fragrant note
  • 1/2 teaspoon Freshly grated nutmeg adds aromatic depth
  • 1/2 teaspoon All-spice brings out the essence of autumn
  • 1/2 teaspoon Ground cloves essential in chai recipes
  • 1/4 teaspoon Ground black pepper adds complexity
  • 1 1/4 cups Granulated sugar sweetens the batter
  • 1/2 cup Melted coconut oil replaces traditional butter
  • 1/2 cup Dark brown sugar for richer flavor
  • 2 teaspoons Vanilla extract brings warmth and depth
  • 2 Large eggs room temperature
  • 1 cup Pumpkin puree adds natural sweetness
  • 1 1/2 cups All-purpose flour gives structure
  • 1 teaspoon Baking powder helps rise
  • 1/2 teaspoon Baking soda balances acidity
  • 1/2 teaspoon Kosher salt enhances flavors
For the Frosting
  • 1/2 cup Salted butter room temperature
  • 1/4 cup Heavy cream adds richness
  • 1/2 cup Dark brown sugar for caramel note
  • 1 teaspoon Vanilla extract deepens flavor
  • 1 teaspoon Cinnamon adds a spiced aroma
  • 2 cups Powdered sugar achieves perfect sweetness

Equipment

  • stand mixer
  • Cupcake mold
  • medium saucepan

Method
 

Cupcake Preparation
  1. In a shallow bowl, mix together cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. Divide the mix in half—set the first half aside for topping. Keep the remaining blend for the batter.
  2. Preheat your oven to 350°F. Line 16 cupcake molds with paper liners.
  3. In a stand mixer bowl, beat together the melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until combined.
  4. Add in the all-purpose flour, baking powder, baking soda, salt, and remaining chai spice mix. Mix until smooth and fluffy.
  5. Divide the batter among the cupcake molds. Bake for 18-22 minutes until set. Allow to cool completely.
Frosting Preparation
  1. In a medium saucepan, melt together 2 tablespoons of butter, heavy cream, and dark brown sugar. Bring to a boil for one minute.
  2. Cool the mixture in the freezer or fridge for about 15-20 minutes until thickened.
  3. In a different bowl, beat the remaining 6 tablespoons of butter, vanilla extract, cinnamon, and powdered sugar with the cooled mixture.
  4. Frost each cupcake generously and sprinkle with the reserved chai sugar mix.
Garnish
  1. Add cinnamon sticks for a cozy touch if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 1500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Allow cupcakes to cool completely before frosting to prevent melting. Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.

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