Description
Indulge in the cozy flavors of fall with these Vanilla Chai Pumpkin Latte Cupcakes topped with a luscious Cinnamon Brown Sugar Frosting. Infused with warm chai spices and rich pumpkin puree, these cupcakes offer a perfect blend of aromatic spices and sweetness. Finished with a decadent brown sugar frosting and a sprinkle of chai sugar, they make an ideal treat for chilly afternoons or festive gatherings.
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
Brown Sugar Frosting
- 8 tablespoons salted butter, at room temperature (divided: 2 tablespoons for melting, 6 tablespoons for creaming)
- 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 cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. Divide the mixture in half. Mix one half with granulated sugar and set aside for cupcake topping. Reserve the remaining chai spice blend for the cupcake batter.
- Prepare the cupcakes: Preheat the oven to 350°F (175°C) and line 16 cupcake molds with paper liners.
- Mix wet ingredients: In a stand mixer bowl or with a hand-held mixer, beat together melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until well combined and smooth.
- Add dry ingredients: Add the all-purpose flour, baking powder, baking soda, kosher salt, and the reserved chai spice blend to the wet mixture. Mix until the batter is smooth and no lumps remain.
- Bake the cupcakes: Divide the batter evenly among the prepared cupcake liners. Bake in the preheated oven for 18 to 22 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with moist crumbs. Remove from oven and allow to cool completely.
- Make the frosting base: In a medium saucepan, melt 2 tablespoons of butter with heavy cream and dark brown sugar over medium heat. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from heat.
- Cool frosting base: Transfer the warm butter mixture to a mixing bowl and place it in the freezer or refrigerator for 15 to 20 minutes until cool to the touch.
- Prepare final frosting: Add the remaining 6 tablespoons of softened butter, vanilla extract, cinnamon, and powdered sugar to the cooled butter mixture. Beat with a stand mixer or hand mixer until smooth, creamy, and well combined.
- Frost cupcakes: Once cupcakes are completely cooled, frost each with the cinnamon brown sugar frosting.
- Garnish: Sprinkle the frosted cupcakes with the chai sugar mixture prepared earlier. Optionally, add cinnamon sticks for decoration and aroma.
Notes
- You can substitute melted butter or canola oil for the coconut oil in the cupcakes for a different flavor profile.
- Ensure eggs are at room temperature for better mixing and rise in cupcakes.
- The chai spice blend can be made ahead and stored in an airtight container for future use.
- Frosting can be stored in the refrigerator; bring to room temperature and re-whip if necessary before frosting cupcakes.
- For dairy-free frosting, substitute butter and heavy cream with plant-based alternatives.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
