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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 delightful flavors of fall with these Vanilla Chai Pumpkin Latte Cupcakes topped with a luscious Cinnamon Brown Sugar Frosting. Each cupcake is a fluffy, spiced masterpiece that combines the warm essence of pumpkin and aromatic chai spices, creating a cozy treat for any occasion. Perfect for family gatherings, festive celebrations, or just to satisfy your sweet tooth on a chilly afternoon, these cupcakes are sure to impress everyone who takes a bite. With easy-to-follow steps, even novice bakers can whip up this comforting dessert that will become a favorite in your baking repertoire!

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 the oven to 350°F (175°C) and line cupcake molds with paper liners.
  2. In a bowl, mix together the chai spices: cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. Reserve half for topping.
  3. In another mixing bowl, combine melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until smooth.
  4. Gradually add flour, baking powder, baking soda, salt, and the other half of the chai spice blend to the wet ingredients; mix until just combined.
  5. Divide the batter among the cupcake liners and bake for 18-22 minutes until set.
  6. For frosting: Heat butter, heavy cream, and brown sugar in a saucepan until dissolved. Cool briefly before mixing in vanilla extract and powdered sugar.
  7. Once cupcakes are cool, frost generously and sprinkle with reserved chai sugar.

Nutrition

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