Vanilla Chai Pumpkin Latte Cupcakes
Delicious cupcakes blending the warm flavors of chai spices and pumpkin, topped with creamy cinnamon brown sugar frosting, perfect for fall festivities!
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.
Notes
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze without frosting for up to 3 months.