Description
These Vanilla Chai Pumpkin Latte Cupcakes combine the cozy flavors of chai spices, pumpkin, and espresso in a moist cupcake, topped with a rich cinnamon brown sugar frosting. Perfect for fall gatherings or a special treat, these cupcakes offer a delightful fusion of warm spices and coffee notes with a creamy, sweet finish.
Ingredients
Scale
Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 2 chai tea bags
- 1/2 cup pumpkin puree
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup brewed espresso or strong coffee, cooled
Cinnamon Brown Sugar Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Steep Chai Tea: In a medium bowl, steep the chai tea bags in the milk for at least 5 minutes to infuse the milk with the chai flavor. Remove and discard the tea bags.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg until evenly combined.
- Combine Wet Ingredients: In another bowl, combine the pumpkin puree, vegetable oil, eggs, vanilla extract, and the chai-infused milk. Mix well until smooth and fully integrated.
- Blend Batter: Pour the wet ingredients into the dry ingredients and mix until just combined to prevent overmixing. Then, stir in the cooled espresso or strong coffee for a rich latte flavor.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 3/4 full to allow room for rising.
- Bake Cupcakes: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean, indicating the cupcakes are fully baked.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the brown sugar, continuing to beat until well combined and fluffy.
- Mix Frosting Ingredients: Slowly add the powdered sugar and cinnamon alternately with heavy cream, beating until the frosting becomes smooth and spreadable.
- Add Vanilla: Stir in the vanilla extract to complete the cinnamon brown sugar frosting with a fragrant note.
- Frost Cupcakes: Once the cupcakes are completely cooled, generously frost each cupcake with the prepared Cinnamon Brown Sugar Frosting.
Notes
- Ensure the espresso or coffee is fully cooled before adding it to the batter to prevent curdling.
- Do not overmix the batter once combining wet and dry ingredients to keep cupcakes tender and light.
- Chai tea bags can be replaced with your favorite chai loose-leaf tea steeped in milk.
- For dairy-free frosting, substitute butter and heavy cream with coconut oil and coconut milk, respectively.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
