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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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Indulge in the warmth of fall with these Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting. These delightful treats combine the comforting flavors of spiced pumpkin and creamy frosting, creating a cozy dessert that’s perfect for gatherings or a sweet escape after a long day. Each cupcake is fluffy and infused with aromatic chai spices, making them a seasonal favorite for both kids and adults. Best of all, they are easy to prepare, allowing you to enjoy homemade goodness without any fuss. Whether you’re entertaining guests or simply treating yourself, these cupcakes will be a hit!

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
  • 1/2 cup packed dark brown sugar (for frosting)
  • 2 teaspoons vanilla extract (for frosting)
  • 1/4 teaspoon cinnamon (for frosting)
  • 1 1/2 cups powdered sugar (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a bowl, whisk together spices: cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper.
  3. In another bowl, mix melted coconut oil, dark brown sugar, eggs, vanilla extract, and pumpkin puree until smooth.
  4. Gradually add dry ingredients (flour, baking powder, baking soda, salt) along with half of the spice mix to the wet ingredients and stir until just combined.
  5. Fill each cupcake liner with batter and bake for 18-22 minutes until springy to touch. Let cool completely.
  6. For frosting: melt butter with cream and brown sugar over medium heat until boiling; let cool before mixing in vanilla extract and powdered sugar until fluffy. Frost cooled cupcakes.

Nutrition

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