Print

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the flavors of fall with these Vanilla Chai Pumpkin Latte Cupcakes topped with a luscious Cinnamon Brown Sugar Frosting. These delightful treats combine the warmth of chai spices and the rich taste of pumpkin, making them perfect for cozy gatherings or festive celebrations. Each cupcake is a symphony of autumn flavors, beautifully presented and sure to impress your guests. Easy to prepare and versatile for any occasion, these cupcakes will satisfy your sweet cravings while bringing the essence of the season to your table.

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 (melted butter or canola can be used)
  • 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

  1. Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
  2. In a bowl, mix the spices: cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. Set half aside for topping.
  3. In a stand mixer, combine melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until smooth.
  4. Gradually incorporate flour, baking powder, baking soda, salt, and the reserved spice blend into the wet mixture until well combined.
  5. Fill cupcake liners evenly with batter and bake for 18-22 minutes until set.
  6. For frosting, melt butter with heavy cream and brown sugar in a saucepan; bring to a boil for one minute. Cool before mixing in remaining butter, vanilla extract, cinnamon powder, and powdered sugar until fluffy.
  7. Frost cooled cupcakes generously with the mixture and sprinkle with reserved chai sugar.

Nutrition

Find it online: https://delishcook.com/vanilla-chai-pumpkin-latte-cupcakes-with-cinnamon-brown-sugar-frosting/