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Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

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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.

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
  • 1/8 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

Instructions

  1. Preheat the oven to 350°F and line cupcake molds with paper liners.
  2. In a bowl, combine spices: cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Set aside half for topping.
  3. 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.
  4. Divide batter among prepared molds and bake for 18–22 minutes until set. Let cool.
  5. For the frosting: Melt together butter, cream, and brown sugar in a saucepan; boil for one minute until dissolved. Cool slightly.
  6. In a mixer bowl, combine cooled mixture with remaining butter, vanilla extract, cinnamon, and powdered sugar; beat until smooth.
  7. Frost cooled cupcakes and sprinkle with reserved chai sugar.

Nutrition

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