Description
Indulge in the flavors of fall with these Vanilla Chai Pumpkin Latte Cupcakes topped with creamy Cinnamon Brown Sugar Frosting. Perfectly moist and bursting with the warm spices of chai and the rich taste of pumpkin, these cupcakes make a delightful treat for any autumn gathering.
Ingredients
Scale
- 1 1/2 cups pumpkin puree
- 3/4 cup dark brown sugar
- 1/2 cup melted coconut oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 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 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 8 tablespoons salted butter
- 1/4 cup heavy cream
- 1/2 cup packed dark brown sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- 1 1/2 cups powdered sugar
Instructions
- Preheat your oven to 350°F and line a cupcake pan with liners.
- In a shallow bowl, combine chai spices.
- In a stand mixer, combine melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until smooth.
- Gradually add flour, baking powder, baking soda, salt, and half of the spice mix until just combined.
- Pour batter into liners and bake for 18–22 minutes until set.
- For frosting, melt butter and heavy cream with brown sugar; cool before mixing in powdered sugar and remaining spices.
- Frost cooled cupcakes generously and enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (55g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg