Name: Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 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

Jump to Recipe·Print Recipe

If you’re looking for a delightful way to celebrate the flavors of fall, you’ve found it! These Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting are a warm hug in cupcake form. They combine the comforting spices of chai tea with the rich sweetness of pumpkin, creating an irresistible treat that’s perfect for cozy gatherings or even just a quiet evening at home.

These cupcakes are not only delicious but also easy to whip up. Whether you’re surprising your family on a busy weeknight or bringing a sweet offering to a friends’ get-together, these cupcakes will be met with happy faces and satisfied taste buds.

Why You’ll Love This Recipe

Delicious flavor: The blend of chai spices and pumpkin creates a unique, mouthwatering taste that screams autumn.
Easy to prepare: With simple steps and straightforward ingredients, this recipe is perfect for bakers of all skill levels.
Family-friendly: Kids and adults alike will adore these scrumptious cupcakes; they’re sure to become a family favorite.
Make-ahead convenience: Bake them in advance and frost them just before serving for effortless entertaining.

Ingredients You’ll Need

In this recipe, you’ll find simple and wholesome ingredients that bring out the best fall flavors. Let’s gather what we need to create these delightful Vanilla Chai Pumpkin Latte Cupcakes!

For the Cupcakes

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 (or melted butter or canola)
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 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

Variations

This recipe is quite flexible, allowing you to tailor it to your preferences! Here are some fun variations to consider:

Add nuts: Toss in some chopped pecans or walnuts for added crunch and flavor.
Change up the frosting: Swap the cinnamon brown sugar frosting for a maple cream cheese frosting if you’re feeling adventurous.
Make it gluten-free: Substitute the all-purpose flour with a gluten-free blend for a gluten-free treat.
Try different spices: Experiment with other spices like star anise or turmeric for a unique twist.

How to Make Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Step 1: Prepare the Chai Spice Blend

To start, we need to create that aromatic chai spice mix. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. This step is crucial as it infuses our cupcakes with warm flavors. Make sure to divide this mix in half: one part will be combined with granulated sugar for topping later.

Step 2: Make the Cupcake Batter

Preheat your oven to 350 degrees F (175 degrees C) and line your cupcake molds with paper liners. In the bowl of your stand mixer (or using a hand-held mixer), beat together the melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until well combined. Incorporating these wet ingredients first helps create a moist cupcake base. Next, add in your flour, baking powder, baking soda, salt, and half of that heavenly chai spice mix. Mix until smooth—no lumps allowed!

Step 3: Bake the Cupcakes

Once your batter is ready, divide it evenly among the prepared cupcake molds. Bake them in your preheated oven for about 18-22 minutes until they are set in the center and spring back when lightly touched. This step ensures they are fluffy and light—perfect for our flavorful frosting!

Step 4: Make the Frosting

While those gorgeous cupcakes cool down on a wire rack, let’s whip up our delicious frosting! Melt together 2 tablespoons of butter with heavy cream and dark brown sugar in a medium saucepan over medium heat. Bring this mixture to a gentle boil and cook for one minute until smooth—this step helps dissolve any sugar granules. Remove from heat and allow it to cool slightly before transferring it into your mixing bowl.

Step 5: Combine Frosting Ingredients

Place your cooled butter mixture into your stand mixer again (or use a large bowl if you prefer). Add the remaining butter (6 tablespoons), vanilla extract, cinnamon, and powdered sugar to this bowl. Beat everything together until creamy and well combined—this will give us that luscious frosting we crave!

Step 6: Frost Your Cupcakes

Now comes the fun part! Generously frost each cupcake with your cinnamon brown sugar frosting using an offset spatula or piping bag if you’re feeling fancy. For an extra touch of charm—and flavor—sprinkle each frosted cupcake with that reserved chai sugar mix from earlier.

And there you have it! Your Vanilla Chai Pumpkin Latte Cupcakes are ready to impress friends and family alike! Enjoy every bite of this fall-inspired delight!

Pro Tips for Making Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Baking these delightful cupcakes is easier than you think, and with a few helpful tips, you’ll create the perfect batch every time!

Use Room Temperature Ingredients: Ensuring that your eggs and butter are at room temperature helps them blend more easily, resulting in a smoother batter and fluffier cupcakes.
Don’t Overmix: Once you combine the dry ingredients with the wet, mix just until everything is incorporated. Overmixing can lead to denser cupcakes rather than light and airy ones.
Check for Doneness: Ovens can vary, so start checking your cupcakes a couple of minutes early. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached.
Cool Completely Before Frosting: Allow the cupcakes to cool completely on a wire rack before frosting to prevent the icing from melting. This ensures your frosting stays beautifully fluffy!
Experiment with Spices: Feel free to adjust the spice levels according to your taste! If you love extra warmth, add a pinch more cinnamon or nutmeg for that cozy fall flavor.

How to Serve Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

These cupcakes not only taste incredible but also look stunning when presented beautifully. Here are some ideas to elevate your serving game!

Garnishes

Cinnamon Sticks: Place a small cinnamon stick on each cupcake for an elegant touch that also hints at the warm spices inside.
Chopped Nuts: Sprinkle some finely chopped pecans or walnuts on top for added crunch and flavor contrast.
Drizzle of Caramel Sauce: A light drizzle of caramel sauce can enhance sweetness and create an eye-catching finish.

Side Dishes

Spiced Apple Cider: This warm beverage complements the chai flavors perfectly, making it an ideal pairing for your cupcakes during autumn gatherings.
Pumpkin Soup: A creamy pumpkin soup served alongside adds savory notes that balance nicely with the sweetness of the cupcakes.
Cheese Platter: Include mild cheeses like brie or gouda on a platter for a sophisticated complement; they enhance flavors without overpowering them.
Fruit Salad: A refreshing fruit salad with seasonal fruits like pears and apples provides a bright contrast and adds freshness to your dessert table.

With these tips and serving suggestions, you’re well on your way to impressing friends and family with these enchanting Vanilla Chai Pumpkin Latte Cupcakes! Enjoy every bite of this sweet celebration of fall flavors!

Make Ahead and Storage

These Vanilla Chai Pumpkin Latte Cupcakes are not only a delightful treat but also an excellent candidate for meal prep! You can easily whip up a batch ahead of time, making them perfect for gatherings or cozy nights in.

Storing Leftovers

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
If you prefer, you can refrigerate them for up to a week. Just allow them to come back to room temperature before serving.

Freezing

To freeze the cupcakes, place them in a single layer on a baking sheet until solid.
Once frozen, wrap each cupcake individually in plastic wrap and then place them in a freezer-safe container.
They can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before enjoying!

Reheating

If you’re craving a warm cupcake, preheat your oven to 350°F (175°C).
Place the cupcakes on a baking sheet and heat them for about 10-15 minutes until warmed through.
Alternatively, you can microwave them for about 10-15 seconds for a quick warm-up, but be cautious not to overheat!

FAQs

Here are some common questions about these delightful cupcakes!

Can I make Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting gluten-free?

Absolutely! You can substitute all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s suitable for baking.

How should I store my Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting?

Store these delicious cupcakes in an airtight container at room temperature or refrigerate them if you’d like them to last longer.

Can I use pumpkin pie spice instead of making my own chai spice?

Yes! If you have pumpkin pie spice on hand, feel free to use it as a substitute for the chai spice blend. It will still give your cupcakes that warm fall flavor.

How long do these cupcakes last?

When stored properly, Vanilla Chai Pumpkin Latte Cupcakes will last up to 3 days at room temperature or up to a week in the refrigerator.

What can I use instead of heavy cream for the frosting?

For a dairy-free option, coconut cream works wonderfully as a substitute for heavy cream. It will add an extra hint of coconut flavor that pairs nicely with the spices!

Final Thoughts

I hope you find joy in baking these Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting! They embody all the cozy flavors of fall and are perfect for sharing (or keeping all to yourself!). Enjoy every moment of creating this sweet treat—your kitchen will smell heavenly! Happy baking!

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Madison
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Yield: Makes approximately 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

Indulge in the comforting flavors of fall with these delightful Vanilla Chai Pumpkin Latte Cupcakes topped with Cinnamon Brown Sugar Frosting. These cupcakes feature a harmonious blend of warm chai spices and rich pumpkin, making them an irresistible treat for gatherings or cozy evenings at home. Easy to prepare and perfect for all skill levels, they are sure to become a favorite among family and friends. The creamy brown sugar frosting adds an extra layer of sweetness, culminating in a dessert that’s as beautiful as it is delicious.

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and line cupcake molds with paper liners.
In a bowl, mix together cinnamon, ginger, cardamom, nutmeg, and other spices.
Beat melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until smooth.
Gradually add flour, baking powder, baking soda, salt, and half of the spice mix; mix until no lumps remain.
Pour batter into cupcake molds and bake for 18-22 minutes or until a toothpick comes out clean.
For frosting, melt butter with heavy cream and brown sugar; cool slightly before mixing with remaining butter, vanilla extract, cinnamon, and powdered sugar until creamy.
Frost cooled cupcakes and sprinkle with reserved spiced sugar mix.