Description
These Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting combine warm chai spices with rich pumpkin flavor, delivering a cozy and festive treat perfect for autumn or holiday gatherings. The cupcakes are moist and aromatic, topped with a smooth, sweet cinnamon-infused brown sugar frosting and a sprinkle of spiced sugar for an extra touch of flavor and texture.
Ingredients
Scale
Chai Spice
- 4 teaspoons ground cinnamon
- 2 teaspoon 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 (melted butter or canola oil can be used)
- 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
- Make the chai spice: In a shallow bowl, combine the ground cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. Divide the mixture in half. Mix one half of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for use in the cupcake batter.
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line 16 cupcake molds with paper liners to ready for baking.
- Mix the cupcake batter: In the bowl of a stand mixer or using a handheld 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 blend. Mix until the batter is smooth and free of lumps.
- Bake the cupcakes: Divide the batter evenly among the prepared cupcake liners. Place the cupcake pan in the oven and bake for 18-22 minutes, or until the tops are just set and no longer jiggle in the center. Remove from the oven and allow to cool completely before frosting.
- Prepare the frosting base: In a medium saucepan, melt together 2 tablespoons of the butter with the heavy cream and dark brown sugar. Bring this mixture to a boil and cook for one minute, or until the sugar has completely dissolved. Remove from heat and pour the mixture into the bowl of a stand mixer. Chill this mixture in the freezer or refrigerator for 15-20 minutes until cool to the touch.
- Make the cinnamon brown sugar frosting: Remove the cooled butter mixture from the freezer. Add the remaining 6 tablespoons of butter, vanilla extract, cinnamon, and powdered sugar to the bowl. Beat on medium-high speed until the frosting is smooth, fluffy, and well combined.
- Frost and garnish: Frost each cooled cupcake generously with the cinnamon brown sugar frosting. Sprinkle with the prepared chai sugar topping for an extra burst of spice and sweetness. Optionally, garnish with cinnamon sticks for a decorative finish.
Notes
- You can substitute melted butter or canola oil for the coconut oil in the cupcakes depending on preference.
- Ensure eggs are at room temperature for better batter consistency and rise.
- The chai spice blend can be stored in an airtight container for future use.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- For a dairy-free frosting, substitute heavy cream with coconut cream and use dairy-free butter alternatives.
- Adding a cinnamon stick garnish adds visual appeal but is optional and should be removed before eating.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
