Description
These Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting are a delightful fall treat combining warm chai spices, rich pumpkin puree, and a creamy, sweet frosting. Perfectly spiced and moist, these cupcakes capture the essence of a pumpkin latte in dessert form, finished with a sprinkle of chai sugar and optional cinnamon stick garnish for a festive presentation.
Ingredients
Units
Scale
Chai Spice
- 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
Pumpkin Chai Cupcakes
- 1/2 cup melted coconut oil (can substitute melted butter or canola 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
Brown Sugar 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
Instructions
- Make the chai spice: In a shallow bowl, combine cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. Divide the mix in half. Mix one half of the spice blend with the granulated sugar and set aside to top the cupcakes. Reserve the other half for the cupcake batter.
- Prepare cupcakes: Preheat the oven to 350°F (175°C). Line 16 cupcake molds with paper liners to ensure easy removal and cleanup.
- Mix cupcake batter: In a stand mixer bowl (or using a hand mixer), beat together melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until well combined. Gradually add all-purpose flour, baking powder, baking soda, kosher salt, and the reserved chai spice. Mix until the batter is smooth and free of lumps.
- Bake cupcakes: Evenly divide the batter among the prepared cupcake liners. Bake for 18-22 minutes until the tops are set and no longer wobbly when gently shaken. Remove from oven and allow to cool completely on a wire rack.
- Make frosting base: In a medium saucepan, melt 2 tablespoons of butter with heavy cream and dark brown sugar. Bring to a boil and cook for one minute until the sugar dissolves completely. Remove from heat and transfer this mixture to a mixer bowl. Chill in the freezer or refrigerator for 15-20 minutes until cool to the touch.
- Prepare frosting: Remove the cooled butter mixture from the fridge/freezer. Add the remaining 6 tablespoons butter, vanilla extract, cinnamon, and powdered sugar to the bowl. Beat until the frosting is smooth, creamy, and well combined.
- Frost and garnish: Frost each cooled cupcake generously with the cinnamon brown sugar frosting. Sprinkle with the chai sugar topping. Optionally, add cinnamon sticks as a festive garnish.
Notes
- You can substitute coconut oil with melted butter or canola oil based on preference.
- Room temperature eggs help ensure a smooth batter and better rise.
- Make sure cupcakes are fully cooled before frosting to prevent melting.
- Chilling the frosting base before adding remaining butter prevents it from melting and helps achieve the right consistency.
- Store cupcakes in an airtight container, refrigerated if not consumed within a day.
- For a dairy-free version, substitute butter with vegan butter and cream with coconut cream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
