Print

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the cozy flavors of fall with these Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting. Combining warm pumpkin puree with aromatic chai spices, these cupcakes offer a delightful balance of sweetness and spice, making them the perfect treat for autumn gatherings. Topped with a rich and creamy brown sugar frosting, these cupcakes are sure to become a favorite among family and friends. Whether you’re celebrating a special occasion or simply treating yourself, each bite brings comfort and joy that embodies the spirit of the season.

Ingredients

Scale
  • 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. 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.
  3. In a mixing bowl, beat melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until well combined.
  4. Add flour, baking powder, baking soda, salt, and half of the spice blend; mix until smooth.
  5. Divide batter among cupcake molds and bake for 18-22 minutes until set. Cool completely.
  6. For frosting: Melt butter with heavy cream and brown sugar in a saucepan; boil for one minute then cool.
  7. Beat cooled mixture with remaining butter, vanilla extract, cinnamon powder, and powdered sugar until creamy.
  8. Frost cooled cupcakes generously and sprinkle with reserved spice mix.

Nutrition

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