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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 flavors of fall with these Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting. Perfectly spiced and fluffy, these cupcakes are a delightful twist on the classic pumpkin dessert. The rich pumpkin puree combined with aromatic chai spices creates a warm and inviting flavor profile, while the creamy cinnamon brown sugar frosting adds the perfect finishing touch. Ideal for family gatherings or cozy evenings at home, these treats are sure to impress everyone. Easy to make and even easier to share, they fill your kitchen with an irresistible aroma that captures the essence of autumn in every bite.

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
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Line cupcake molds with paper liners.
  2. In a bowl, mix spices (cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, black pepper) and set aside half for later use.
  3. Beat melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until well combined. Add flour, baking powder, baking soda, salt, and reserved spice blend; mix until smooth.
  4. Fill cupcake liners evenly with batter and bake for 18-22 minutes or until set. Let cool completely.
  5. For frosting: In a saucepan over medium heat, combine butter, heavy cream, and dark brown sugar; bring to a boil for one minute. Cool slightly before mixing in remaining ingredients until smooth.
  6. Frost cooled cupcakes generously with the frosting and sprinkle with reserved chai spice blend.

Nutrition

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