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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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Delight in these Vanilla Chai Pumpkin Latte Cupcakes topped with a luscious Cinnamon Brown Sugar Frosting. Infused with warm chai spices, pumpkin puree, and a hint of espresso, these moist cupcakes offer a cozy and irresistible fall treat perfect for any occasion.

Ingredients

Scale

Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon chai spice mix (cinnamon, cardamom, ginger, cloves)
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • ⅓ cup brewed espresso or strong brewed coffee

Cinnamon Brown Sugar Frosting

  • ½ cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2–3 tablespoons milk (or plant-based milk for dairy-free)

Instructions

  1. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, chai spice mix, and salt until well combined for an even spice distribution and perfect cupcake texture.
  2. Mix the Wet Ingredients: In a large bowl, beat the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, pumpkin puree, and brewed espresso or strong coffee to infuse the batter with a rich latte flavor.
  3. Combine and Blend: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined to avoid overmixing and dense cupcakes.
  4. Bake Your Cupcakes: Line a cupcake tray with liners and evenly divide the batter. Bake in a preheated oven at 350°F (175°C) for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely.
  5. Make the Cinnamon Brown Sugar Frosting: While the cupcakes cool, cream the softened butter with brown sugar and ground cinnamon until fluffy and smooth. Add milk as needed to reach a spreadable consistency.
  6. Frost and Decorate: Once cupcakes are fully cooled, generously frost them using a piping bag or spatula. Optionally, garnish with a sprinkle of cinnamon or crushed chai spices for extra aroma and visual appeal.

Notes

  • Use room temperature ingredients to ensure smooth blending and better rise.
  • Do not overmix the batter to keep cupcakes light and fluffy.
  • Measure spices carefully to maintain a balanced chai flavor without overpowering vanilla or pumpkin.
  • Cool cupcakes completely before frosting to prevent melting.
  • Adjust espresso strength to preference for a subtle or bold latte flavor.

Nutrition

Keywords: vanilla chai pumpkin latte cupcakes, fall cupcakes, cinnamon brown sugar frosting, pumpkin spice recipe, mocha pumpkin cupcakes

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