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Vanilla Chai Pumpkin Latte Cupcakes

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4.3 from 7 reviews

Experience the warm flavors of autumn with our Vanilla Chai Pumpkin Latte Cupcakes. These moist cupcakes combine pumpkin puree and aromatic chai spices, topped with a creamy cinnamon brown sugar frosting for a seasonal treat that’s perfect for cozy gatherings.

Ingredients

Cupcake Batter

  • 1 ¾ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tbsp chai tea powder
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground cardamom
  • ½ cup pumpkin puree
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup milk

Frosting

  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup brown sugar
  • 2 tsp ground cinnamon
  • ¼ cup heavy cream or milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and ensure easy removal of the cupcakes once baked.
  2. Mix dry ingredients: In a medium-sized bowl, whisk together all-purpose flour, baking powder, chai tea powder, ground cinnamon, ground ginger, ground cloves, and ground cardamom until evenly combined. This will infuse the batter with warm chai spices.
  3. Cream butter and sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This step incorporates air, which helps the cupcakes rise.
  4. Add eggs, vanilla, and pumpkin: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract and pumpkin puree, mixing until smooth.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture in batches, alternating with the milk. Mix gently until just combined to avoid overmixing, which can make the cupcakes tough.
  6. Fill cupcake liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to give room for rising without spilling over.
  7. Bake the cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean indicating they are cooked through.
  8. Prepare the frosting: While cupcakes bake, beat the softened butter until creamy. Gradually add powdered sugar, brown sugar, and cinnamon, mixing well. Add vanilla extract and heavy cream (or milk), then beat until the frosting is smooth and fluffy, perfect for spreading.
  9. Frost cooled cupcakes: Allow cupcakes to cool completely on a wire rack. Once cooled, generously frost each cupcake with the cinnamon brown sugar frosting for a sweet finish.

Notes

  • For an extra chai flavor, steep a chai tea bag in the milk before adding it to the batter.
  • Ensure all ingredients are at room temperature to achieve a smooth and well-emulsified batter and frosting.
  • Store the cupcakes in an airtight container at room temperature to keep them fresh for up to 3 days, or refrigerate for longer storage.

Find it online: https://bitezly.com/vanilla-chai-pumpkin-latte-cupcakes-2/