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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 taste of fall with Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting. These delightful cupcakes are a perfect blend of warm spices and rich pumpkin flavor, making them an ideal treat for any gathering or cozy afternoon snack. Topped with creamy cinnamon brown sugar frosting, each bite is a comforting taste of autumn that friends and family will love. Simple to prepare, these cupcakes are not only a visual treat but also offer versatility in serving, fitting perfectly into any occasion.

Ingredients

Scale
  • 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 salted butter, at room temperature
  • 1/4 cup heavy cream
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 350°F and line cupcake molds with paper liners.
  2. Combine spices for the chai mix; set half aside for topping.
  3. Beat melted coconut oil, sugars, vanilla extract, eggs, and pumpkin until smooth.
  4. Mix in flour, baking powder, baking soda, salt, and reserved spices until combined.
  5. Pour batter into molds and bake for 18-22 minutes; cool completely.
  6. For frosting: Melt butter with cream and brown sugar; cool slightly before mixing in remaining ingredients until creamy.
  7. Frost cooled cupcakes generously and sprinkle with reserved chai spice mix.

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