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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 perfect autumn treat with these Vanilla Chai Pumpkin Latte Cupcakes topped with Cinnamon Brown Sugar Frosting. Combining the rich flavors of pumpkin and warm chai spices, these delightful cupcakes are a cozy addition to any gathering. The creamy, sweet frosting enhances each bite, making them feel like a warm hug on a chilly day. Whether you’re hosting a fall celebration or simply craving something sweet, these easy-to-make cupcakes are sure to impress family and friends alike. Embrace the flavors of fall and create lasting memories with this scrumptious recipe!

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
  • 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 (for frosting)
  • 2 teaspoons vanilla extract (for frosting)
  • 1/4 teaspoon cinnamon (for frosting)
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and line cupcake molds with paper liners.
  2. In a bowl, mix the chai spices—cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper.
  3. In a stand mixer, blend melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until smooth. Gradually add flour, baking powder, baking soda, salt, and half of the spice mix; mix until just combined.
  4. Fill cupcake liners with batter and bake for about 18-22 minutes or until set.
  5. For the frosting: Combine butter, heavy cream, and brown sugar in a saucepan over medium heat; bring to a boil for one minute then cool. Mix in remaining butter, vanilla extract, cinnamon, and powdered sugar until fluffy.
  6. Frost cooled cupcakes generously and sprinkle with reserved chai spice mix.

Nutrition

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