Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Are you looking for a delightful twist on traditional cupcakes? Look no further than Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting! These scrumptious treats combine the warm flavors of chai spices and pumpkin, making them perfect for fall or any festive occasion. With a creamy cinnamon-infused frosting on top, these cupcakes are not just a feast for the taste buds, but also a visual delight. Get ready to impress your family and friends with this unique dessert!
Why Make This Recipe
These Vanilla Chai Pumpkin Latte Cupcakes are a must-try for several reasons:
- Unique Flavor Profile: The combination of pumpkin, chai spices, and vanilla creates a rich, comforting flavor that’s hard to resist.
- Perfect for Autumn: These cupcakes capture the essence of fall, making them a great addition to your seasonal celebrations.
- Versatile Treat: They can be served at parties, potlucks, or enjoyed with a cozy cup of tea or coffee at home.
- Easy to Make: With straightforward ingredients and instructions, even beginner bakers can whip up this treat with ease.
How to Make Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Creating these delightful cupcakes is a simple process. Follow this step-by-step guide for success.
Ingredients
For the Cupcakes:
- 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 (or melted butter/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
For the 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
Directions
- Prepare the Chai Spice: In a shallow bowl, mix the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. Divide this mix in half. Combine one half with the granulated sugar for topping the cupcakes, and reserve the other half for the batter.
- Preheat the Oven: Set your oven to 350°F (175°C) and line 16 cupcake molds with paper liners.
- Make the Batter: In a mixing bowl, beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until fully combined. Gradually add in the flour, baking powder, baking soda, salt, and the remaining chai spice. Mix until smooth.
- Bake the Cupcakes: Evenly distribute the batter into the prepared cupcake liners. Bake in the preheated oven for 18-22 minutes, or until the tops are set and firm. Let cool.
- Prepare the Frosting: In a medium saucepan, melt together 2 tablespoons butter, cream, and brown sugar over medium heat. Allow it to come to a boil and then cook for 1 minute, ensuring the sugar dissolves. Remove from heat and cool in the freezer for 15-20 minutes.
- Frost the Cupcakes: Once the butter mixture is cool, combine it with the remaining butter, vanilla, cinnamon, and powdered sugar in a mixing bowl. Beat until well combined and fluffy.
- Decorate: Frost each cooled cupcake and sprinkle with the reserved chai sugar mix. Optionally, add cinnamon sticks to each cupcake for a festive touch.
How to Serve Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Present your Vanilla Chai Pumpkin Latte Cupcakes on a beautiful cake stand or platter. For an extra touch, garnish with mini cinnamon sticks or a light sprinkle of extra chai spices. Pair these cupcakes with a steaming cup of coffee or tea to enhance the chai experience.
How to Store Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. If you wish to store them for a longer period, they can be frozen without frosting for up to 3 months. Thaw at room temperature and then frost before serving.
Tips to Make Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for better blending and texture.
- Spice Variations: Feel free to adjust the spices according to your preference; nutmeg and cinnamon pairs exceptionally well with pumpkin flavors.
- Frosting Texture: If the frosting is too thick, add a splash of milk or cream to your desired consistency.
Variations
You can switch up the flavor profile by:
- Using an alternative sweetener: Try honey or maple syrup in place of brown sugar.
- Adding nuts or chocolate: Fold in chopped pecans or chocolate chips into the batter for added texture.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree! Just make sure it’s well drained to avoid excess moisture in the batter.
2. How much batter should I fill each cupcake liner?
Fill each liner about 2/3 full to allow room for rising.
3. Can I make a cake instead of cupcakes?
Absolutely! You can bake this recipe in a 9×13 inch cake pan at the same temperature, checking for doneness around 25-30 minutes.
Now, you’re ready to bake up a storm! Enjoy every bite of these Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting. Happy baking!
Vanilla Chai Pumpkin Latte Cupcakes
Ingredients
For the Cupcakes
- 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 (or melted butter/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
For the 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
Preparation
- In a shallow bowl, mix the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. Divide this mix in half.
- Combine one half with the granulated sugar for topping the cupcakes, and reserve the other half for the batter.
Baking
- Preheat your oven to 350°F (175°C) and line 16 cupcake molds with paper liners.
- In a mixing bowl, beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until fully combined.
- Gradually add in the flour, baking powder, baking soda, salt, and the remaining chai spice. Mix until smooth.
- Evenly distribute the batter into the prepared cupcake liners.
- Bake in the preheated oven for 18-22 minutes, or until the tops are set and firm. Let cool.
Frosting Preparation
- In a medium saucepan, melt together 2 tablespoons butter, cream, and brown sugar over medium heat.
- Allow it to come to a boil and then cook for 1 minute, ensuring the sugar dissolves.
- Remove from heat and cool in the freezer for 15-20 minutes.
Decorating
- Once the butter mixture is cool, combine it with the remaining butter, vanilla, cinnamon, and powdered sugar in a mixing bowl.
- Beat until well combined and fluffy.
- Frost each cooled cupcake and sprinkle with the reserved chai sugar mix. Optionally, add cinnamon sticks to each cupcake for a festive touch.
