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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 luscious Cinnamon Brown Sugar Frosting. Each cupcake captures the essence of autumn, featuring a delightful blend of chai spices and rich pumpkin puree that creates a warm, inviting treat. Perfect for any occasion—from casual family gatherings to festive parties—these moist cupcakes are sure to impress. With their easy preparation and versatile presentation, you’ll find yourself making these seasonal delights time and again.

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, 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
  • 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

  1. Prepare the chai spice blend by mixing all spices in a bowl; set half aside for topping.
  2. Preheat oven to 350°F and line 16 cupcake molds with paper liners.
  3. In a mixer bowl, beat coconut oil, brown sugar, vanilla extract, eggs, and pumpkin until smooth. Add flour and remaining spices; mix until combined.
  4. Divide batter into molds and bake for 18-22 minutes until set; cool completely.
  5. For frosting: In a saucepan over medium heat, melt butter with cream and brown sugar; boil for one minute. Chill until cool.
  6. Beat cooled mixture with remaining butter and powdered sugar until smooth. Frost cooled cupcakes and sprinkle with reserved spice blend.

Nutrition

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