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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 a luscious Cinnamon Brown Sugar Frosting. Each bite delivers a delightful blend of warm spices and pumpkin, making them the perfect treat for autumn gatherings or a comforting afternoon snack. Easy to make and beautifully frosted, these cupcakes are sure to impress your friends and family!

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
  • 1/2 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

Instructions

  1. Preheat oven to 350°F and line cupcake molds with paper liners.
  2. In a bowl, mix all chai spices; reserve half for topping and mix the other half into a bowl with granulated sugar.
  3. In a mixer, combine melted coconut oil, brown sugar, vanilla, eggs, and pumpkin until smooth. Add flour, baking powder, baking soda, salt, and reserved chai spice; mix until well combined.
  4. Fill cupcake liners with batter and bake for 18–22 minutes until set. Let cool.
  5. For frosting: Boil together butter, cream, and brown sugar for one minute. Cool mixture in fridge/freezer for about 15 minutes.
  6. Mix cooled butter mixture with remaining butter, vanilla, cinnamon, and powdered sugar until smooth.
  7. Frost cooled cupcakes and sprinkle with chai sugar.

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