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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 cozy flavors of fall with these Vanilla Chai Pumpkin Latte Cupcakes topped with rich Cinnamon Brown Sugar Frosting. Perfectly spiced and delightfully moist, these cupcakes blend the warmth of chai spices with the sweetness of pumpkin, creating a treat that’s sure to please everyone. Whether you’re hosting a festive gathering or simply enjoying a quiet evening at home, these cupcakes will fill your kitchen with inviting aromas and make any occasion feel special. Easy to prepare and versatile enough for various dietary preferences, you’ll love making—and sharing—these delightful autumn-inspired desserts.

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 (or flax eggs for vegan option)
  • 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 (or plant-based cream for vegan option)
  • 1/4 teaspoon cinnamon
  • 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 together cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper; set aside half for later.
  3. In a mixer, beat melted coconut oil, dark brown sugar, vanilla extract, eggs (or flax eggs), and pumpkin puree until well combined.
  4. Fold in flour, baking powder, baking soda, salt, and half of the spice mixture until smooth.
  5. Divide batter into cupcake molds and bake for 18-22 minutes or until set. Allow to cool completely.
  6. For frosting: Melt butter with heavy cream and dark brown sugar over low heat; cool before mixing in remaining ingredients.
  7. Frost cooled cupcakes and sprinkle reserved spice mix on top.

Nutrition

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