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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 warm, comforting flavors of fall with these Vanilla Chai Pumpkin Latte Cupcakes topped with Cinnamon Brown Sugar Frosting. Each cupcake is a delightful blend of spiced chai and pumpkin, creating a moist and flavorful treat that is perfect for any occasion—whether it’s a cozy gathering or a festive celebration. The creamy frosting adds an irresistible sweetness that perfectly complements the spiced cake. With their inviting aroma and delicious taste, these cupcakes are sure to be a hit with family and friends.

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
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F and line a cupcake pan with paper liners.
  2. In a bowl, mix the chai spices: cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Reserve half for topping.
  3. In a stand mixer or bowl, beat together melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until combined.
  4. Add flour, baking powder, baking soda, kosher salt, and half of the chai spice blend to the wet mixture; mix until smooth.
  5. Fill each cupcake liner evenly with batter and bake for 18-22 minutes until set. Let cool completely.
  6. For the frosting, melt butter in a saucepan with heavy cream and brown sugar; bring to a boil for one minute then cool. Beat in remaining butter, vanilla extract, cinnamon, and powdered sugar until fluffy.
  7. Frost cooled cupcakes generously and sprinkle with reserved chai sugar mix.

Nutrition

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