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 delightful flavors of fall with Vanilla Chai Pumpkin Latte Cupcakes topped with creamy Cinnamon Brown Sugar Frosting. These cupcakes effortlessly combine the warm, comforting essence of pumpkin and aromatic chai spices, making them the perfect sweet treat for any autumn gathering. Whether you’re hosting a cozy get-together or simply enjoying a quiet evening at home, these cupcakes are sure to impress with their inviting aroma and rich taste. The cinnamon brown sugar frosting adds an extra layer of sweetness, creating a dessert that both kids and adults will love.

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 (or egg substitute)
  • 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 (or dairy-free butter)
  • 1/4 cup heavy cream (or coconut 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 cupcake pans with paper liners.
  2. In a bowl, mix together chai spices and set aside half for topping.
  3. In a large mixing bowl, beat together melted coconut oil, dark brown sugar, vanilla extract, eggs (or substitute), and pumpkin puree until well combined.
  4. Gradually add flour, baking powder, baking soda, salt, and remaining spice blend; mix until smooth.
  5. Fill cupcake liners evenly with batter and bake for 18-22 minutes until set; allow to cool.
  6. For frosting: melt butter with heavy cream and brown sugar in a saucepan; boil for one minute then chill.
  7. Beat chilled mixture with remaining butter and powdered sugar until creamy; frost cooled cupcakes.

Nutrition

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