Description
Delight in the essence of autumn with these Vanilla Chai Pumpkin Latte Cupcakes topped with creamy Cinnamon Brown Sugar Frosting. Each cupcake is a perfect blend of warm chai spices and rich pumpkin flavor, making them an irresistible treat for cozy gatherings or a sweet indulgence anytime. Easy to make and perfect for all skill levels, these cupcakes will surely become a seasonal favorite.
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
- 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
- 1/4 cup heavy cream
- 1/4 teaspoon cinnamon
- 1 1/2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix ground spices: cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. Reserve half for later.
- In a mixing bowl, 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 until fully incorporated.
- Fill cupcake liners with batter and bake for 18-22 minutes or until a toothpick comes out clean.
- For frosting, melt butter with heavy cream and brown sugar; cool slightly before mixing in powdered sugar.
- Frost cooled cupcakes generously and top with reserved spice mix or cinnamon sticks if desired.
Nutrition
- Serving Size: 1 cupcake (80g)
- Calories: 284
- Sugar: 26g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg