Description
These Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting combine warm chai spices and pumpkin puree for a cozy, flavorful treat. Topped with a rich cinnamon brown sugar frosting and a sprinkle of chai sugar, these cupcakes are perfect for autumn gatherings or any time you crave a comforting, spiced dessert.
Ingredients
Units
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Chai Spice
- 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
Pumpkin Chai Cupcakes
- 1/2 cup melted coconut oil (melted butter or canola oil can be used)
- 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
- Half of reserved chai spice blend (from chai spice section)
Brown Sugar Frosting
- 8 tablespoons salted butter, at room temperature (divided: 2 tablespoons for melting, 6 tablespoons for frosting)
- 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
- Make the chai spice: In a shallow bowl, combine ground cinnamon, ginger, cardamom, freshly grated nutmeg, all-spice, cloves, and ground black pepper. Divide the spice blend in half. Mix one half with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining половина chai spice blend to be used in the cupcake batter.
- Prepare the cupcakes: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line 16 cupcake molds with paper liners to prevent sticking.
- Mix the batter: In the bowl of a stand mixer or using a hand-held mixer, combine melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree. Beat until well combined. Add all-purpose flour, baking powder, baking soda, kosher salt, and the reserved chai spice blend. Mix until the batter is smooth and has no lumps.
- Bake the cupcakes: Evenly divide the batter among the prepared cupcake liners. Bake in the preheated oven for 18 to 22 minutes, or until the tops are just set and no longer wiggly in the center. Remove from oven and allow cupcakes to cool completely.
- Make the frosting base: In a medium saucepan, melt together 2 tablespoons of salted butter, heavy cream, and dark brown sugar. Bring the mixture to a boil and cook for about one minute, or until the sugar has fully dissolved. Remove the pan from heat and transfer the butter-sugar mixture to the bowl of a stand mixer. Chill the bowl in the freezer or refrigerator for 15-20 minutes until cool to the touch.
- Prepare the frosting: Once the buttery mixture has cooled, add the remaining 6 tablespoons of butter, vanilla extract, cinnamon, and powdered sugar to the bowl. Beat together on medium speed until the frosting is well combined, smooth, and fluffy.
- Frost and garnish: Frost each cooled cupcake generously with the cinnamon brown sugar frosting. Sprinkle the frosted cupcakes with the chai sugar mixture reserved earlier for topping. Optionally, garnish with cinnamon sticks for an elegant presentation.
Notes
- You can substitute melted butter or canola oil for the coconut oil in the cupcake batter if preferred.
- Ensure eggs are at room temperature to help create a smooth batter.
- The frosting base needs to be cooled completely before adding the remaining butter and powdered sugar to avoid melting the frosting.
- Use fresh pumpkin puree (not pumpkin pie filling) for the best texture and flavor.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
