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Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

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.

Ingredients

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  • 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

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