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Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Indulge in the delightful flavors of Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting, a perfect treat for welcoming autumn. These moist cupcakes combine the warmth of chai spices with the rich taste of pumpkin, creating an irresistible dessert that’s ideal for any festive gathering or cozy afternoon snack. Topped with a luscious cinnamon brown sugar frosting, these cupcakes are as visually appealing as they are delicious, making them a hit among friends and family alike.

  • Total Time: 42 minutes
  • Yield: Makes approximately 16 cupcakes 1x

Ingredients

Scale
  • 1/3 cup granulated sugar
  • 1/2 cup melted coconut oil
  • 3/4 cup packed dark brown sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups all-purpose flour
  • 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 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 8 tablespoons salted butter
  • 1/4 cup heavy cream
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, combine ingredients for the chai spice blend.
  3. In a mixer bowl, beat together coconut oil, sugars, vanilla extract, eggs, and pumpkin until smooth.
  4. Gradually add flour, baking powder, baking soda, salt, and half of the chai spice mix. Mix until combined.
  5. Divide batter into cupcake liners and bake for 18-22 minutes until set. Cool completely.
  6. For the frosting: melt butter with heavy cream and brown sugar; chill until cool. Whip in remaining butter, vanilla extract, cinnamon, and powdered sugar until fluffy.
  7. Frost cooled cupcakes and sprinkle with reserved chai sugar mixture.
  • Author: Juniper
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake (75g)
  • Calories: 250
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 8g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: Ensure all ingredients are at room temperature for better mixing. Substitute coconut oil with melted butter or canola oil if desired. Add crushed nuts or sprinkles on top for extra texture.