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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 cozy essence of fall with these Vanilla Chai Pumpkin Latte Cupcakes topped with luscious Cinnamon Brown Sugar Frosting. Each bite reveals a delightful blend of warm spices and pumpkin, making them the perfect treat for autumn gatherings or a comforting dessert after a busy day. The fluffy cupcakes are easy to make and beautifully presentable, guaranteed to impress your friends and family. Whether you’re sharing at a festive event or savoring them at home, these cupcakes are sure to spread joy and warmth.

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 your oven to 350°F (175°C) and line cupcake molds with paper liners.
  2. In a bowl, mix ground spices together; set aside half for later.
  3. In a mixer, combine melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin until smooth. Add flour, baking powder, baking soda, salt, and reserved spice mix until well blended.
  4. Divide batter into molds and bake for 18-22 minutes until set; cool completely.
  5. For frosting: Melt butter with cream and brown sugar over medium heat; bring to boil for 1 minute. Cool slightly, then mix in remaining butter, vanilla extract, cinnamon powder, and powdered sugar until creamy.
  6. Frost cooled cupcakes generously and sprinkle with reserved chai-sugar mixture.

Nutrition

Find it online: https://jadecooks.com/vanilla-chai-pumpkin-latte-cupcakes-with-cinnamon-brown-sugar-frosting-2/