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Vanilla Chai Pumpkin Spice Latte Cupcakes

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These cupcakes feature a moist and flavorful pumpkin spice base infused with vanilla chai, topped with a creamy espresso-infused frosting. A delightful blend of warm spices and comforting flavors inspired by the popular seasonal beverage, perfect for autumn gatherings or cozy treats.

Ingredients

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  • 1/2 cup melted coconut oil (or melted butter/canola 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
  • Chai Spice Mix:
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 1/3 cup granulated sugar (for chai spice mix)
  • Brown Sugar Frosting:
  • 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
  • Instant espresso powder (for frosting, amount to taste)

Instructions

  1. Preheat oven to 350ºF (175ºC). Line cupcake pan with liners.
  2. Prepare chai spice mix by combining cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and black pepper. Divide in half; mix half with granulated sugar for topping, reserve the other half for batter.
  3. In a large bowl, whisk together melted coconut oil, brown sugar, vanilla extract, eggs, and pumpkin puree until combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and reserved chai spice mix.
  5. Gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
  6. Divide batter evenly into cupcake liners, filling about 2/3 full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow cupcakes to cool completely before frosting.
  9. For frosting, beat butter and brown sugar until fluffy. Add heavy cream, vanilla extract, cinnamon, and espresso powder; mix well.
  10. Gradually add powdered sugar and beat until smooth and creamy.
  11. Frost cooled cupcakes and optionally sprinkle with the chai sugar topping.

Notes

Use room temperature ingredients for best texture. Steeping chai tea in milk before adding to batter can enhance chai flavor. Avoid overmixing batter to keep cupcakes tender. Cool cupcakes completely before frosting to prevent melting. Variations include adding nuts or using gluten-free/dairy-free substitutes.

Nutrition

Find it online: https://www.rapidrecipes.blog/vanilla-chai-pumpkin-spice-latte/