Description
These Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting blend warm chai spices with creamy pumpkin and rich vanilla for a cozy, festive treat. The cupcakes are topped with a luscious brown sugar frosting infused with cinnamon and finished with a sprinkle of chai spiced sugar for an irresistibly aromatic dessert perfect for fall gatherings or special occasions.
Ingredients
Scale
Chai Spice
- 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
Pumpkin Chai Cupcakes
- 1/2 cup melted coconut oil (or melted butter or canola 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
Brown Sugar Frosting
- 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
- Prepare Chai Spice: In a shallow bowl, combine the ground cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. Divide this chai spice mix in half. Mix one half with the granulated sugar and set aside to sprinkle over the cupcakes. Reserve the other half for the cupcake batter.
- Preheat Oven and Prepare Molds: Preheat your oven to 350°F (175°C). Line 16 cupcake molds with paper liners to ensure easy removal and baking.
- Mix Cupcake Batter: In the bowl of a stand mixer or using a hand-held mixer, beat together the melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until well combined. Add the all-purpose flour, baking powder, baking soda, kosher salt, and the reserved chai spice. Mix until the batter is smooth with no lumps.
- Bake Cupcakes: Divide the batter evenly among the prepared cupcake molds. Bake in the preheated oven for 18-22 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely.
- Make Brown Sugar Frosting Base: In a medium saucepan, melt 2 tablespoons of butter with the heavy cream and dark brown sugar. Bring the mixture to a boil and cook for one minute, ensuring the sugar dissolves thoroughly. Remove from heat and pour this warm mixture into the bowl of a stand mixer. Chill the bowl in the freezer or fridge for 15-20 minutes until it’s cool to the touch.
- Whip Frosting: Once the butter mixture is cooled, add the remaining 6 tablespoons of butter, vanilla extract, cinnamon, and powdered sugar to the bowl. Beat together until the frosting is smooth, creamy, and well combined.
- Frost and Garnish Cupcakes: Frost each cooled cupcake generously with the cinnamon brown sugar frosting. Sprinkle each cupcake with the chai sugar mixture prepared earlier. Optionally garnish with cinnamon sticks for an elegant touch.
Notes
- Using pumpkin puree adds moisture and flavor to the cupcakes; ensure it’s pure pumpkin and not pumpkin pie filling.
- Room temperature eggs integrate better into the batter, preventing curdling and ensuring a uniform texture.
- You can substitute coconut oil with melted butter or canola oil based on preference.
- For a dairy-free frosting, consider using coconut cream instead of heavy cream and a vegan butter substitute.
- If you want a stronger chai flavor, adjust the chai spice quantities slightly to taste.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
