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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 cozy flavors of fall with these Vanilla Chai Pumpkin Latte Cupcakes topped with creamy Cinnamon Brown Sugar Frosting. These delightful treats combine the rich taste of pumpkin, aromatic chai spices, and a luscious frosting that adds the perfect finishing touch. Ideal for gatherings, cozy evenings, or as a sweet pick-me-up with your morning coffee, these cupcakes are a must-try for any autumn celebration. They are easy to make and sure to impress friends and family alike!

Ingredients

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  • 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
  • 1/2 cup packed dark brown sugar (for frosting)
  • 2 teaspoons vanilla extract (for frosting)
  • 1/4 teaspoon cinnamon (for frosting)
  • 1 1/2 cups powdered sugar (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, mix together cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Reserve half for topping.
  3. In a stand mixer or bowl, beat together melted coconut oil, brown sugar, vanilla extract, eggs, and pumpkin puree until smooth.
  4. Combine dry ingredients—flour, baking powder, baking soda, salt—with the wet mixture; mix until lump-free.
  5. Pour batter into liners and bake for 18-22 minutes until set; let cool completely.
  6. For frosting: Melt butter, heavy cream, and brown sugar in a saucepan until dissolved. Cool before mixing in remaining butter and powdered sugar.
  7. Frost cooled cupcakes generously and sprinkle with reserved chai spice.

Nutrition

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