Description
These Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting combine warm autumn spices, pumpkin puree, and rich espresso flavors into a moist, flavorful cupcake. Infused with chai tea and topped with a creamy, spiced buttercream frosting, they are a perfect treat for fall gatherings or cozy indulgence.
Ingredients
Scale
Cupcakes
- 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
- 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 and prepare pans. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and prevent sticking.
- 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 warm chai flavors. Remove and discard the tea bags afterward.
- Mix dry ingredients. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg to evenly distribute the leavening agents and spices.
- Combine wet ingredients. In another bowl, combine the pumpkin puree, vegetable oil, eggs, vanilla extract, and the chai-infused milk. Mix these until well blended for a smooth batter base.
- Mix wet and dry ingredients. Add the wet ingredients to the dry ingredients and mix until just combined to prevent overmixing, then gently stir in the cooled espresso or strong coffee for added depth of flavor.
- Fill cupcake liners. Divide the batter evenly among the cupcake liners, filling each about 3/4 full to allow room for rising during baking.
- Bake cupcakes. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool cupcakes. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, preparing them for frosting.
- Prepare frosting. In a medium bowl, beat the softened butter until creamy. Gradually add brown sugar, beating until incorporated fully for a smooth base.
- Add dry and wet ingredients to frosting. Slowly mix in the powdered sugar and cinnamon, alternating with the heavy cream, until the frosting achieves a smooth and spreadable consistency.
- Flavor frosting. Stir in the vanilla extract to infuse the frosting with a warm vanilla note.
- Frost cupcakes. Once the cupcakes are completely cooled, generously frost them with the Cinnamon Brown Sugar Frosting for a delicious finishing touch.
Notes
- Ensure the brewed espresso or coffee is completely cooled before adding to the batter to avoid cooking the eggs.
- Filling the cupcake liners about 3/4 full allows the cupcakes to rise without overflowing.
- Steeping the chai tea in the milk adds authentic chai flavor to the cupcakes.
- Use room temperature butter for frosting to achieve a smooth texture.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cupcakes to room temperature before frosting for best results.
