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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. Each bite delivers a delightful blend of pumpkin and aromatic spices, making them the perfect treat for gatherings or a special dessert at home. These cupcakes are not only simple to make but also customizable, allowing you to adjust the sweetness of the frosting to your taste. With their inviting aroma and beautiful presentation, these cupcakes are sure to impress friends and family alike.

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
  • 1/3 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 1/2 cup melted coconut oil
  • 1 tablespoon vanilla extract
  • 2 large eggs (room temperature)
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups all-purpose flour
  • 8 tablespoons salted butter (room temperature)
  • 1/4 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a shallow bowl, mix together the chai spices (cinnamon, ginger, cardamom, nutmeg, all-spice, cloves) and set aside half for topping the cupcakes.
  3. In a mixing bowl, combine melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until smooth.
  4. Gradually add flour, baking powder, baking soda, kosher salt, and remaining spice blend; mix until just combined.
  5. Fill the cupcake liners evenly with batter and bake for 18–22 minutes or until a toothpick inserted comes out clean. Cool completely.
  6. For the frosting: In a medium saucepan, melt butter with heavy cream and dark brown sugar over medium heat until boiling; cook for one minute then cool slightly.
  7. Once cooled, transfer to a mixing bowl and beat in remaining butter, vanilla extract, cinnamon, and powdered sugar until fluffy.
  8. Frost each cooled cupcake generously and sprinkle with reserved chai sugar.

Nutrition

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