Step into a world of cozy autumn flavors with our Vanilla Chai Pumpkin Latte Cupcakes topped with luxurious Cinnamon Brown Sugar Frosting! These delectable treats marry the warm spices of chai with the rich sweetness of pumpkin, creating a symphony of flavors that will delight your taste buds. Perfect for fall gatherings, these cupcakes are sure to evoke feelings of comfort and warmth with every bite.
In our household, the arrival of fall brings with it the irresistible urge to bake up a batch of these Vanilla Chai Pumpkin Latte Cupcakes. I remember the first time I made them – the aroma of chai spices mingling with the sweet scent of pumpkin filled the kitchen, creating an atmosphere of pure autumnal bliss. As we gathered around the table to enjoy these decadent treats, each bite was met with exclamations of delight. Since then, these cupcakes have become a cherished tradition, a reminder of the joys of the season and the simple pleasures of homemade baking.
Why This Vanilla Chai Pumpkin Latte Cupcakes Recipe Shines!
- Autumnal Flavor Fusion: Our cupcakes combine the warming spices of chai with the creamy sweetness of pumpkin, creating a flavor profile that embodies the essence of fall.
- Irresistible Frosting: Topped with a luscious Cinnamon Brown Sugar Frosting, these cupcakes offer a perfect balance of sweetness and spice, elevating them to dessert perfection.
- Easy to Make: With simple ingredients and straightforward instructions, these cupcakes are accessible to bakers of all skill levels, making them a delightful addition to any autumn baking repertoire.
- Perfect for Sharing: Whether served at a fall potluck, holiday gathering, or cozy family dinner, these cupcakes are sure to be a crowd-pleaser, spreading joy and warmth with every bite.
Ingredients:
- For the 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
- For the 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
- For the 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:
- Begin by making 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 of the spice blend with granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line 16 cupcake molds with paper liners.
- In a mixing bowl, beat together melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until well combined.
- Add flour, baking powder, baking soda, salt, and the reserved chai spice blend to the mixing bowl. Mix until smooth and no lumps remain in the batter.
- Divide the batter evenly among the prepared cupcake molds. Bake for 18-22 minutes, until the tops are set and a toothpick inserted into the center comes out clean. Remove from the oven and let cool.
- To make the frosting, melt 2 tablespoons of butter, heavy cream, and brown sugar in a medium saucepan over medium heat. Bring to a boil and cook for one minute, stirring constantly, until the sugar has dissolved. Remove from heat and let cool to room temperature.
- Transfer the cooled butter mixture to a mixing bowl and add the remaining 6 tablespoons of butter, vanilla extract, cinnamon, and powdered sugar. Beat together until smooth and creamy.
- Frost each cupcake with the prepared brown sugar frosting and sprinkle with the chai sugar mixture. Optionally, garnish with cinnamon sticks for added flair.
- Serve and enjoy the irresistible flavors of fall with every bite of these Vanilla Chai Pumpkin Latte Cupcakes!
Notes:
- For a dairy-free option, you can use melted coconut oil instead of butter in the frosting.
- These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
