Pumpkin Spice, Chai & Everything Nice: Cupcake Vibes 🍂🧁

Name: Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 2 teaspoons vanilla extract (for frosting); 1/4 teaspoon cinnamon (for frosting); 1 1/2 cups powdered sugar

Okay, picture this: it’s fall, the leaves are crunching underfoot, and you’re totally craving something cozy. I mean, who doesn’t love a spiced treat, right? And, like, how does a Vanilla Chai Pumpkin Latte Cupcake sound? I’m drooling just thinking about it! 🤤

Main dish photo — *The finished dish — looks amazing, right?*

Anyway, For My Fellow Nerds…

So, for anyone who’s into the whole Instagram food scene, here’s the scoop on what I used for the photo of my cupcakes: a hyper-realistic shot of those gorgeous Vanilla Chai Pumpkin Latte Cupcakes with a bite taken out (oops) and a little bit of frosting messily drizzled down the side… natural light soaking in, a slightly chaotic kitchen behind it—candid food photo goals, right? Picture it now: 50mm f/1.8 lens, shallow depth of field. Just dreamy.

Okay, Let’s Talk Ingredients

Alright, let’s hit up the grocery store—grab your bags! You’ll need:

– 4 tsp ground cinnamon (seriously, can never have too much)
– 2 tsp ground ginger (the spice of life)
– 1 tsp ground cardamom (fancy!)
– 1/2 tsp freshly grated nutmeg (if you’re feeling like a rockstar)
– 1/2 tsp all-spice (it’s like a spice hug)
– 1/2 tsp ground cloves
– 1/8 tsp ground black pepper (trust me on this)
– 1/3 cup granulated sugar
– 1/2 cup melted coconut oil (or butter if you’re not into the coconut vibe)
– 3/4 cup packed dark brown sugar (the darker, the better)
– 1 tbsp vanilla extract (go big or go home)
– 2 large eggs (room temp, peeps! More forgiving that way)
– 1 1/2 cups pumpkin puree (the star of the show)
– 1 1/2 cups all-purpose flour
– 1 1/4 tsp baking powder
– 1/2 tsp baking soda
– 3/4 tsp kosher salt (don’t skip this!)
– 8 tbsp salted butter (gotta have that richness)
– 1/4 cup heavy cream (heyyyy calorie bomb!)
– 1/2 cup packed dark brown sugar for the frosting
– 2 tsp vanilla extract (again, yes please)
– 1/4 tsp cinnamon for the frosting
– 1 1/2 cups powdered sugar (sugar high anyone?)

Grab all that, and you’re set!

So Here’s Why I Make This Constantly

Okay, real talk: this recipe is, like, my love letter to fall. 🍂💌 I remember the first time I made these cupcakes—my kitchen smelled like a cozy coffee shop, and I was just sitting there, inhaling the aroma like a total weirdo. I had friends over, and the second they took a bite, it was like a scene out of a rom-com—everyone was swooning, and I legit felt like a baking superhero. Plus, they’re perfect for those “it’s chilly outside and I need a hug in cupcake form” days. Seriously, these babies are a hit at every gathering.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

And Here’s Another Gorgeous Shot!

Isn’t she a beauty? Just look at that frosting swirl! 😍

The One Trick That Changes Everything

Okay, listen up: when you’re mixing the cupcake batter, it’s super important—like, crucial—to not overmix! You want everything combined but still fluffy. A couple of bumps are totally fine. If you overmix, they can turn out dense, and we want light and airy, okay?

Don’t Mess This Up (My Top Tips)

*Don’t* skip the spices—like, please—this is where the magic happens.

And! Make sure all your wet ingredients are at room temp before you mix. It helps everything blend better—no one wants chunky batter. 😬

Oh! And don’t just eyeball the baking time. Bake for 20 minutes? Nah, start checking at 18. You’ll thank me later.

How to Keep Them From Disappearing

So here’s the deal: if you want these to last more than five minutes, store them in an airtight container. Otherwise, good luck—my friends will literally inhale them, and I’ve gotta keep some for myself! 😂

If You Liked This, You’ll Probably Like These Too

If you’re vibing with the fall flavors, you’ve gotta try my Apple Cider Donuts—so good! Or maybe my Pumpkin Chocolate Chip Muffins? Ugh, they’re the bomb! And if you’re feeling extra, my Spiced Chai Cake is a showstopper. Seriously, you’ll wanna make it all.

So, What’s Your Favorite Fall Treat?

I wanna know! Do you have a go-to recipe that just screams “autumn”? Let’s swap some deliciousness! 🍁❤️

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Print Recipe

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Indulge in the flavors of fall with these Vanilla Chai Pumpkin Latte Cupcakes, topped with a delightful Cinnamon Brown Sugar Frosting. Each bite offers a warm blend of spices and pumpkin goodness, making them the perfect treat for autumn gatherings or cozy nights in. With a moist texture and sweet frosting, these cupcakes are sure to impress your friends and family.

Author: XXXXX
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: Makes approximately 16 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

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, 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
2 teaspoons vanilla extract (for frosting)
1/4 teaspoon cinnamon (for frosting)
1 1/2 cups powdered sugar

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Instructions

Preheat the oven to 350°F and line cupcake molds with paper liners.
In a bowl, combine spices: cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Set aside half for topping.
In a mixer, beat together coconut oil, brown sugar, vanilla extract, eggs, and pumpkin until combined. Add flour, baking powder, baking soda, salt, and remaining spice mix; mix until smooth.
Divide batter among prepared molds and bake for 18–22 minutes until set. Let cool.
For the frosting: Melt together butter, cream, and brown sugar in a saucepan; boil for one minute until dissolved. Cool slightly.
In a mixer bowl, combine cooled mixture with remaining butter, vanilla extract, cinnamon, and powdered sugar; beat until smooth.
Frost cooled cupcakes and sprinkle with reserved chai sugar.