Description
These Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting combine warm chai spices and rich pumpkin in a moist cupcake, topped with a luscious brown sugar frosting. Perfect for fall gatherings or cozy treats, this recipe offers a delightful balance of spice and sweetness with a creamy, cinnamon-infused finish.
Ingredients
Units
Scale
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
- Remaining chai spice blend from above (about half of the total chai spice)
Brown Sugar Frosting
- 8 tablespoons salted butter, at room temperature (divided: 2 tablespoons for melting, 6 tablespoons for mixing)
- 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 the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. Divide this spice blend into two equal parts. Mix one half with the granulated sugar to create the chai sugar topping for the cupcakes, and set it aside. Reserve the other half for the cupcake batter.
- Prepare cupcakes: Preheat your oven to 350°F (175°C). Line 16 cupcake molds with paper liners to get ready for baking.
- Mix cupcake batter: In the bowl of a stand mixer or using a hand mixer, beat together the melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until fully combined. Add the all-purpose flour, baking powder, baking soda, kosher salt, and the reserved half of the chai spice blend. Mix everything until the batter is smooth and free of lumps.
- Bake cupcakes: Evenly divide the batter among the lined cupcake molds. Transfer the pan to the preheated oven and bake for 18-22 minutes, or until the tops are just set and no longer jiggle when gently shaken in the center. Remove from the oven and let the cupcakes cool completely.
- Prepare frosting base: In a medium saucepan, melt 2 tablespoons of butter together with the heavy cream and dark brown sugar over medium heat. Bring the mixture to a boil and cook for one minute until the sugar has dissolved completely. Remove from heat and transfer this mixture to a bowl. Chill in the freezer or refrigerator for 15-20 minutes until cool to the touch.
- Make cinnamon brown sugar frosting: Once the butter mixture is cooled, add the remaining 6 tablespoons of softened butter, vanilla extract, cinnamon, and powdered sugar to the bowl. Beat with a mixer until the frosting is smooth and well combined.
- Frost and decorate cupcakes: Frost each cooled cupcake generously with the cinnamon brown sugar frosting. Sprinkle with the chai sugar topping prepared earlier. Optionally, garnish with cinnamon sticks for a decorative touch.
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- For a dairy-free option, substitute heavy cream and butter with coconut cream and vegan butter.
- Make sure cupcakes are completely cool before frosting to prevent melting.
- If desired, store cupcakes in an airtight container in the refrigerator for up to 3 days.
- The chai spice mix can be made ahead and stored for future use.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
