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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 a luscious Cinnamon Brown Sugar Frosting. These delightful cupcakes combine the warmth of chai spices and rich pumpkin, wrapped in a soft cake that feels like a warm embrace. Perfect for any occasion—from family gatherings to casual weeknight treats—these cupcakes deliver comfort in every bite. The creamy frosting, infused with brown sugar and cinnamon, adds an irresistible finishing touch that will leave everyone asking for more. Whether you enjoy them with a cup of spiced apple cider or share them at festive celebrations, these cupcakes are sure to become a seasonal favorite.

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
  • 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 line a cupcake pan with liners.
  2. In a bowl, mix together the chai spice blend: cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper.
  3. In a mixer bowl, combine melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until smooth.
  4. Gradually add in the flour, baking powder, baking soda, salt, and half of the spice blend; mix until just combined.
  5. Divide batter evenly among cupcake liners and bake for 18-22 minutes or until tops are set.
  6. For the frosting: Melt butter with heavy cream and brown sugar over medium heat until boiling; then cool before mixing in remaining ingredients.
  7. Frost cooled cupcakes and sprinkle with reserved chai spice blend.

Nutrition

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