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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 creamy Cinnamon Brown Sugar Frosting. These delightful treats perfectly combine the rich taste of pumpkin with aromatic chai spices, making them a must-have for cozy gatherings or a sweet afternoon snack. Each cupcake is not only visually appealing but also customizable, allowing you to add your favorite toppings or create mini versions for bite-sized enjoyment. With a simple preparation process, even novice bakers can achieve delicious results. Treat yourself and your loved ones to these charming cupcakes that are sure to impress!

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 oven to 350°F and line cupcake molds with paper liners.
  2. Mix chai spices in a shallow bowl, reserving half for topping.
  3. In a mixer, combine melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin until smooth.
  4. Add flour, baking powder, baking soda, salt, and remaining spice mix; mix until just combined.
  5. Divide batter among cupcake molds and bake for 18-22 minutes until set.
  6. For frosting, melt butter with cream and brown sugar; cool before mixing in vanilla extract, cinnamon, and powdered sugar.
  7. Frost cooled cupcakes and sprinkle with reserved spice mix if desired.

Nutrition

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