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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 rich Cinnamon Brown Sugar Frosting. These delightful treats combine the aromatic spices of chai and the comforting essence of pumpkin, creating a dessert that’s perfect for any autumn gathering or cozy night in. With a moist texture and sweet frosting, these cupcakes are sure to impress family and friends alike. They’re easy to make, versatile in toppings, and bring warmth to any occasion. Whether enjoyed with a hot beverage or as part of a festive platter, each bite is a celebration of seasonal flavors that will leave everyone craving more.

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 unsalted 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 the oven to 350°F (175°C) and line cupcake pans with paper liners.
  2. In a bowl, mix the chai spices: cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper.
  3. In a stand mixer, combine melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until smooth.
  4. Gradually add flour, baking powder, baking soda, salt, and half of the spice blend; mix until combined.
  5. Fill cupcake liners with batter and bake for 18-22 minutes until set; let cool completely.
  6. For frosting: Heat butter with heavy cream and brown sugar until dissolved. Chill before mixing in remaining ingredients.
  7. Frost cooled cupcakes and sprinkle with remaining chai sugar.

Nutrition

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