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Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16 cupcakes
Calories 350
Delight in these spiced pumpkin cupcakes topped with rich cinnamon brown sugar frosting, perfect for cozy gatherings or fall treats.

Ingredients

Spice Blend

  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cardamom
  • 0.5 teaspoon freshly grated nutmeg
  • 0.5 teaspoon all-spice
  • 0.5 teaspoon ground cloves
  • 0.125 teaspoon ground black pepper
  • 1/3 cup granulated sugar
  • 0.5 cup melted coconut oil (or melted butter/canola oil)
  • 3/4 cup packed dark brown sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs (at room temperature)
  • 1.5 cups pumpkin puree
  • 1.5 cups all-purpose flour
  • 1.25 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.75 teaspoon kosher salt

Frosting

  • 8 tablespoons salted butter (at room temperature)
  • 0.25 cup heavy cream
  • 0.5 cup packed dark brown sugar
  • 2 teaspoons vanilla extract
  • 0.25 teaspoon cinnamon
  • 1.5 cups powdered sugar

Instructions 

  • Combine half of the chai spice blend with sugar for topping; reserve the rest for batter.
  • Preheat oven to 350°F, line 16 cupcake molds.
  • Mix coconut oil, sugars, vanilla, eggs, and pumpkin; add dry ingredients and blend until smooth.
  • Divide batter into molds and bake for 18-22 minutes; cool before frosting.
  • Make frosting by boiling cream, butter, and brown sugar; cool, then beat with remaining butter, vanilla, cinnamon, and powdered sugar.
  • Frost cupcakes and sprinkle with chai sugar; garnish with cinnamon sticks if desired.

Notes

Store cupcakes in an airtight container for up to 2 days for best freshness.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: chai, cupcakes, pumpkin