Description
These Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting are a delightful autumn treat perfect for cozy gatherings. Infused with warm chai spices and rich pumpkin puree, these cupcakes boast a moist texture topped with a luscious cinnamon brown sugar frosting that adds just the right sweetness and depth.
Ingredients
Chai Spice Blend and Topping
- 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
Cupcake Batter
- 1/2 cup melted coconut oil (or melted butter or canola 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
- Reserved half of chai spice blend (from above)
Cinnamon Brown Sugar Frosting
- 8 tablespoons salted butter, at room temperature (divided: 2 tablespoons melted and 6 tablespoons for frosting)
- 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
- Prepare chai spice blends: In a shallow bowl, combine cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. Divide this mixture in half. Mix one half with granulated sugar and set aside for cupcake topping. Reserve the other half for the cupcake batter.
- Preheat oven and prepare pans: Preheat the oven to 350°F (175°C). Line 16 cupcake molds with paper liners to ensure cupcakes bake evenly and are easy to remove.
- Mix cupcake batter: In the bowl of a stand mixer or using a hand mixer, beat together melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until combined. Gradually add flour, baking powder, baking soda, kosher salt, and the reserved chai spice blend to the wet ingredients. Mix until the batter is smooth and free of lumps.
- Bake cupcakes: Evenly divide the batter among the prepared cupcake liners. Bake in the preheated oven for 18-22 minutes until the tops are set and the center is no longer wiggly. Remove from oven and allow cupcakes to cool completely.
- Prepare frosting base: In a medium saucepan, melt 2 tablespoons of butter with heavy cream and dark brown sugar over medium heat. Bring the mixture to a boil and cook for one minute or until the sugar is fully dissolved. Remove from heat.
- Chill frosting base: Transfer the warm butter and sugar mixture to a mixing bowl and place it in the freezer or refrigerator for 15-20 minutes until the mixture is cool to the touch but not solid.
- Make the frosting: Using a mixer, add the remaining 6 tablespoons of butter, vanilla extract, cinnamon, and powdered sugar to the cooled butter mixture. Beat until the frosting is smooth, creamy, and well combined.
- Frost and decorate cupcakes: Frost each cooled cupcake with the cinnamon brown sugar frosting. Sprinkle the tops generously with the chai sugar blend reserved for topping. Optionally, garnish with cinnamon sticks for extra flavor and presentation.
Notes
- You can substitute melted coconut oil with melted butter or canola oil based on preference.
- Ensure the eggs are at room temperature for better batter incorporation.
- Use paper liners to prevent sticking and ease serving.
- For stronger chai flavor, lightly toast the chai spices before mixing.
- Adjust baking time slightly if using mini or jumbo cupcake pans.
- Frosting should be spread once cupcakes are fully cooled to prevent melting.
- Leftover cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.