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Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

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These Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting combine warm chai spices and pumpkin puree to create moist, flavorful cupcakes topped with a rich, creamy frosting infused with cinnamon and brown sugar. Perfect for cozy autumn gatherings or as a sweet seasonal treat.

Ingredients

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
  • 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. Make the chai spice: In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Divide the mix in half. Mix one half with the granulated sugar and set aside for topping the cupcakes. Reserve the other half for the cupcake batter.
  2. Prepare cupcake pans: Preheat the oven to 350°F (175°C). Line 16 cupcake molds with paper liners.
  3. Mix cupcake batter: In the bowl of a stand mixer or using a hand-held mixer, beat together the melted coconut oil, brown sugar, vanilla extract, eggs, and pumpkin puree until combined. Add the all-purpose flour, baking powder, baking soda, kosher salt, and reserved chai spice. Mix until the batter is smooth and free of lumps.
  4. Bake cupcakes: Divide the batter evenly among the prepared cupcake liners. Bake in the preheated oven for 18-22 minutes, until the tops are just set and no longer wiggly in the center. Remove from the oven and allow to cool completely.
  5. Make the frosting base: In a medium saucepan, melt together 2 tablespoons of butter, heavy cream, and dark brown sugar. Bring to a boil and cook for 1 minute or until the sugar dissolves. Remove from heat and transfer the mixture to a stand mixer bowl. Chill in the freezer or refrigerator for 15-20 minutes until cool to the touch.
  6. Prepare the frosting: Retrieve the cooled butter mixture from the freezer. Add the remaining 6 tablespoons of butter, vanilla extract, cinnamon, and powdered sugar. Beat together until smooth and well combined.
  7. Frost and garnish: Frost each cooled cupcake with the cinnamon brown sugar frosting. Sprinkle the tops with the chai sugar mixture reserved earlier. Optionally, garnish with cinnamon sticks.

Notes

  • You can substitute melted butter or canola oil for the coconut oil in the cupcakes.
  • Ensure eggs and other ingredients are at room temperature for best texture.
  • Chilling the frosting base before adding the remaining butter helps achieve a smooth, creamy consistency.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • For a dairy-free option, substitute butter and cream with plant-based alternatives.

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