Print

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the comforting flavors of fall with these Vanilla Chai Pumpkin Latte Cupcakes topped with a rich Cinnamon Brown Sugar Frosting. These delightful treats combine the warmth of chai spices and the natural sweetness of pumpkin, creating an irresistible dessert that’s perfect for cozy gatherings or festive occasions. The creamy frosting adds a luscious finish, making each bite a true celebration of autumn. Whether you’re hosting a party or treating yourself, these cupcakes are sure to impress!

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
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare cupcake pans with paper liners.
  2. In a bowl, mix together the spices: cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper.
  3. In a stand mixer, combine melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until smooth. Gradually mix in flour, baking powder, baking soda, salt, and half of the spice blend.
  4. Fill cupcake liners evenly with batter and bake for 18-22 minutes until set. Let cool completely on a rack.
  5. For frosting: Melt butter with heavy cream and dark brown sugar in a saucepan; allow to cool before mixing in remaining butter, vanilla extract, cinnamon, and powdered sugar until fluffy.
  6. Frost cooled cupcakes generously and sprinkle with reserved chai sugar mix.

Nutrition

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