Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

If you’re looking for a delightful treat that perfectly captures the essence of fall, these Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting are just what you need! Imagine biting into a soft, spiced cupcake that tastes like your favorite seasonal drink. It’s a cozy hug in dessert form! These cupcakes are not only delicious but also incredibly easy to make, making them perfect for busy weeknights or family gatherings.

What I love most about this recipe is how it brings people together. Whether you’re celebrating a special occasion or simply want to enjoy an afternoon snack with loved ones, these cupcakes are sure to brighten everyone’s day!

Why You’ll Love This Recipe

  • Irresistible flavor: The combination of chai spices and pumpkin creates a warm, comforting taste that screams autumn.
  • Easy to prepare: With straightforward steps, even novice bakers can whip up these cupcakes without stress.
  • Family-friendly: Kids and adults alike will enjoy these treats; they’re perfect for sharing!
  • Make-ahead convenience: Bake the cupcakes in advance and frost them right before serving for fresh-tasting delights.
  • Stunning presentation: Topped with creamy frosting and a sprinkle of chai sugar, these cupcakes look as good as they taste!
Vanilla

Ingredients You’ll Need

Gathering the ingredients for these Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting is part of the fun! You’ll find that they are simple, wholesome items you probably already have in your pantry.

For the Cupcakes

  • 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 (or melted butter or canola)
  • 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

For the Frosting

  • 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

Variations

The beauty of this recipe lies in its flexibility! You can easily adapt it to suit your taste or what you have on hand.

  • Add chocolate chips: Stir in some semi-sweet chocolate chips for an extra layer of sweetness.
  • Make it gluten-free: Substitute all-purpose flour with a gluten-free blend to cater to dietary needs.
  • Try different spices: Experiment with pumpkin pie spice or even add some cocoa powder for a chocolate twist.
  • Top with nuts: Add chopped walnuts or pecans on top of the frosting for added crunch and flavor.

How to Make Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Step 1: Make the Chai Spice

To start off, we’ll create our wonderful chai spice blend. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. This aromatic mixture is what sets our cupcakes apart! Divide it in half—mix one portion with granulated sugar for topping later and set aside the other half for our batter.

Step 2: Preheat Your Oven and Prepare Your Pan

Now it’s time to get your oven ready! Preheat it to 350 degrees F. While that’s heating up, line your cupcake molds with paper liners. This simple step ensures easy removal and clean-up after baking.

Step 3: Mix the Batter

In the bowl of a stand mixer (or using a hand-held mixer), beat together the melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until well combined. Adding pumpkin not only gives moisture but also adds rich flavor. Now add in your flour, baking powder, baking soda, salt, and the remaining chai spice blend. Mix until everything is smooth—no lumps allowed!

Step 4: Bake Those Cupcakes

Divide your delicious batter evenly among the lined cupcake molds. Pop them into your preheated oven and bake for 18-22 minutes. Once they’re done baking and have risen beautifully (they should be set on top), remove them from the oven and let them cool completely before frosting.

Step 5: Prepare the Frosting

While those lovely cupcakes cool down, let’s whip up some dreamy frosting! In a medium saucepan over medium heat, melt together 2 tablespoons of butter with heavy cream and brown sugar. Bring it to a boil and cook for about one minute until combined smoothly. Remove from heat and let it cool slightly before transferring it into your mixing bowl.

Step 6: Beat in Remaining Ingredients

Once that mixture has cooled (give it about 15-20 minutes), add in the remaining butter along with vanilla extract, cinnamon, and powdered sugar into your mixing bowl. Beat everything together until creamy and well-combined! This frosting adds richness that balances perfectly with our spiced cupcakes.

Step 7: Frost and Enjoy!

Now comes my favorite part—frosting those beautiful cupcakes! Spread or pipe the creamy frosting on each cooled cupcake generously. To finish off this masterpiece, sprinkle each one with some chai sugar you prepared earlier. If you want an extra special touch, pop in some cute cinnamon sticks as decoration!

And there you have it—your very own Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting! Enjoy every bite as you savor this sweet taste of autumn!

Pro Tips for Making Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Baking these delightful cupcakes can be a breeze with a few helpful tips to ensure your treats turn out perfectly!

  • Use room temperature ingredients: Bringing your eggs and butter to room temperature allows for better incorporation, resulting in a smoother batter and moist cupcakes.

  • Don’t overmix the batter: Once you combine the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes instead of fluffy ones.

  • Check for doneness: Rather than relying solely on baking time, use a toothpick to test for doneness. Insert it into the center of a cupcake; if it comes out clean or with a few crumbs, they’re ready!

  • Cool completely before frosting: Allow your cupcakes to cool entirely before adding the frosting. This prevents the frosting from melting and ensures a beautiful presentation.

  • Experiment with spices: Feel free to adjust the spice blend according to your taste preferences. Adding more ginger or cardamom can enhance that chai flavor you love!

How to Serve Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Presenting your cupcakes beautifully can turn a simple treat into an eye-catching centerpiece for any gathering. Here are some ideas!

Garnishes

  • Cinnamon sticks: A festive touch that not only looks great but also enhances the chai flavor.
  • Chopped nuts: Toasted pecans or walnuts add crunch and pair wonderfully with the flavors of pumpkin and chai.
  • Whipped coconut cream: A dairy-free alternative that adds creaminess and complements the spices beautifully.

Side Dishes

  • Apple cider: This sweet and tangy drink is perfect alongside these cupcakes, enhancing their fall flavors.
  • Spiced tea: A warm cup of spiced tea will beautifully complement your chai-infused treats and create a cozy vibe.
  • Cheese platter: Include mild cheeses like goat cheese or brie which provide a creamy contrast to the sweetness of the cupcakes.
  • Caramel popcorn: The crunchy texture and sweet caramel will delight your guests while pairing well with the warm spices in your dessert.

With these serving suggestions and pro tips, you’re all set to impress friends and family with your Vanilla Chai Pumpkin Latte Cupcakes! Enjoy every delicious bite!

Vanilla

Make Ahead and Storage

These Vanilla Chai Pumpkin Latte Cupcakes are perfect for meal prep! You can easily make them ahead of time and enjoy the delightful flavors throughout the week.

Storing Leftovers

  • Allow the cupcakes to cool completely before storing.
  • Place them in an airtight container at room temperature for up to 2 days.
  • For longer storage, refrigerate the cupcakes, which will keep them fresh for up to a week.

Freezing

  • To freeze, ensure the cupcakes are completely cooled.
  • Wrap each cupcake individually in plastic wrap and then place them in a freezer-safe bag or container.
  • They can be frozen for up to 3 months. Just remember to label your packages!

Reheating

  • To enjoy your cupcakes warm, remove them from the freezer and let them thaw at room temperature for about an hour.
  • If you prefer a slightly warm cupcake, microwave it for about 10-15 seconds before serving.

FAQs

You may have some questions about these delicious cupcakes. Here are a few common queries:

Can I use a different frosting for Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting?

Absolutely! While the cinnamon brown sugar frosting adds a nice touch, feel free to experiment with cream cheese frosting or even a simple vanilla buttercream if you prefer.

How do I store leftover Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting?

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate them for up to a week. Ensure they are fully cooled before storing!

Can I make these Vanilla Chai Pumpkin Latte Cupcakes gluten-free?

Yes! Substitute all-purpose flour with your favorite gluten-free flour blend. The texture may vary slightly, but they will still be delicious!

What can I use instead of coconut oil in this recipe?

You can easily swap coconut oil for melted butter or canola oil without affecting the overall flavor too much.

Final Thoughts

I hope you find joy in making these Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting as much as I do! Their warm spices and sweet frosting create an inviting treat that captures the essence of fall perfectly. Whether you’re baking for yourself or sharing with loved ones, these cupcakes are sure to delight. Enjoy every bite, and don’t forget to savor the moment!

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Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

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Indulge in the delightful flavors of fall with these Vanilla Chai Pumpkin Latte Cupcakes topped with Cinnamon Brown Sugar Frosting. These spiced cupcakes combine the warm essence of chai spices and rich pumpkin puree, creating a soft and moist treat that’s perfect for any autumn gathering. Not only are they simple to make, but they also bring a festive touch to your dessert table. Whether you’re enjoying them at a family gathering or treating yourself on a cozy afternoon, these cupcakes are sure to impress everyone with their irresistible flavor and stunning presentation.

  • Author: Daphne
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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 (or melted butter)
  • 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
  • 1/4 cup packed dark brown sugar
  • 2 teaspoons vanilla extract for frosting
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F and line cupcake molds with paper liners.
  2. In a bowl, mix cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper; set aside half for topping.
  3. In a mixer, combine melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until smooth.
  4. Add flour, baking powder, baking soda, salt, and remaining spice mix; blend until just combined.
  5. Fill cupcake liners with batter and bake for 18-22 minutes until set; cool completely.
  6. For frosting: Melt butter with cream and brown sugar in a saucepan; let cool before mixing in remaining ingredients.
  7. Frost cooled cupcakes generously and sprinkle with reserved chai sugar.

Nutrition

  • Serving Size: 1 serving
  • Calories: 205
  • Sugar: 16g
  • Sodium: 120mg
  • Fat: 9g
  • Saturated Fat: 6g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

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