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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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Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting combine cozy chai spices, rich pumpkin, and vanilla for a moist, flavorful treat, topped with a creamy, spiced frosting perfect for fall and beyond.

Ingredients

Scale

Cupcake Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 tablespoon chai spice blend (cinnamon, cardamom, ginger, cloves)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon espresso powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ cup milk or plant-based milk

Cinnamon Brown Sugar Frosting Ingredients

  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 to 3 cups powdered sugar, sifted

Instructions

  1. Prepare Your Ingredients and Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Gather all ingredients, measuring them accurately to ensure perfect batter consistency.
  2. Mix Dry Ingredients: In a large bowl, sift together all-purpose flour, chai spice blend, baking powder, baking soda, espresso powder, and salt to evenly distribute the leavening agents and spices.
  3. Cream Butter and Sugars: In a separate bowl, cream the softened unsalted butter and brown sugar using a mixer until light and fluffy, which aerates the mixture for a tender crumb and light texture.
  4. Add Wet Ingredients: Beat in eggs one at a time, then mix in pumpkin puree and vanilla extract until smooth, adding moisture and complementing the warm spices.
  5. Combine Dry and Wet Mixtures: Alternately add dry ingredients and milk to the wet mixture, beginning and ending with dry. Mix gently until just combined to avoid overworking the batter.
  6. Fill Cupcake Liners and Bake: Divide batter evenly into liners, filling about two-thirds full. Bake for 18-22 minutes or until a toothpick comes out clean.
  7. Prepare Cinnamon Brown Sugar Frosting: While cupcakes cool, beat softened butter with brown sugar and cinnamon until creamy. Gradually mix in powdered sugar until light and fluffy for easy piping.
  8. Frost and Garnish: Once cooled, frost each cupcake generously with cinnamon brown sugar frosting and optionally sprinkle extra cinnamon or chai spices on top.

Notes

  • Use room temperature ingredients for better blending.
  • Do not overmix the batter to keep cupcakes light and airy.
  • Use freshly ground chai spices for best flavor.
  • Start checking cupcakes for doneness at 18 minutes to avoid overbaking.
  • Chill frosting before piping for easier handling and better shape retention.

Nutrition

Keywords: vanilla chai pumpkin cupcakes, fall cupcakes, cinnamon brown sugar frosting, pumpkin latte dessert, chai spice cupcakes

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