If the idea of sipping on a warm pumpkin spice latte while wrapped in your favorite sweater makes your heart flutter, you’re going to fall head over heels for these Vanilla Chai Pumpkin Latte Cupcakes. They capture everything we love about autumn in one delightfully spiced, pumpkin-kissed bite. And let me tell you, baking these is like wrapping your kitchen in a cozy, cinnamon-scented hug.
These cupcakes are more than just a sweet treat—they’re a mini escape to your happy place. Whether you need a mood boost on a chilly day or a fun bake to share with loved ones, this recipe checks every box. It’s simple enough for a weekday whim but impressive enough to be the star of your fall gatherings.
Why You’ll Love This Vanilla Chai Pumpkin Latte Cupcake Recipe
These cupcakes are everything a fall cupcake recipe should be: soft, moist, and bursting with warm chai spice. The blend of cinnamon, cardamom, ginger, and cloves paired with pumpkin puree creates a downright comforting flavor profile. And the cinnamon brown sugar frosting? Think creamy, dreamy perfection.
Ingredients
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 2 tsp baking powder
- 1 tbsp chai tea powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground cardamom
- ½ cup pumpkin puree
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
For the Frosting:
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup brown sugar
- 2 tsp ground cinnamon
- ¼ cup heavy cream or milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
- In a bowl, whisk together the flour, baking powder, chai tea powder, and all the spices.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in vanilla and pumpkin puree.
- Gradually add the dry mixture to the wet ingredients, alternating with milk.
- Stir until just combined, then divide the batter evenly among the cupcake liners.
- Bake for 18–20 minutes or until a toothpick comes out clean. Let them cool completely.
- For the frosting, beat the butter until creamy. Add the sugars and cinnamon gradually.
- Add vanilla and cream, beating until the frosting is light and fluffy.
- Frost generously and enjoy!
Tips for Perfect Cupcakes Every Time
Don’t overmix your batter. A few lumps are okay—think of them as pockets of pumpkiny goodness! And if your frosting feels too thick, just add a splash of milk or cream until it’s spreadable. Want to get fancy? Sprinkle a dash of cinnamon or top with a mini cinnamon stick.
The Story Behind the Flavor
These Vanilla Chai Pumpkin Latte Cupcakes started as a happy accident in my kitchen. I was experimenting with chai spice cupcakes and leftover pumpkin puree from a pie attempt. The result? A moist, spiced cupcake that my family couldn’t get enough of. Now, it’s a staple every fall, often requested at school bake sales and book club nights.
What to Serve with These Cupcakes
These pair beautifully with a cup of hot coffee, of course! But if you’re hosting, consider serving them alongside a light vanilla ice cream or a cozy chai latte for that extra wow factor. They’re the perfect sweet finish to a hearty fall dinner or even as a mid-afternoon treat with your favorite book.
How to Store Your Cupcakes
Store your frosted cupcakes in an airtight container at room temperature for up to 2 days. If it’s particularly warm in your kitchen, pop them in the fridge—just let them come to room temp before serving. You can also freeze the unfrosted cupcakes for up to two months and frost fresh for best results.
FAQs
Can I substitute the pumpkin puree?
Yes, mashed sweet potato or
butternut squash puree works well too.
Can I use store-bought chai spice mix?
Absolutely! Just be sure it
includes the core spices like cinnamon, cardamom, and ginger.
How long do these last?
They stay fresh for 2 days at room temp or
up to 5 days in the fridge.
Can I make this as a cake instead of cupcakes?
You bet! Pour the
batter into a greased 8-inch cake pan and bake for about 25–30 minutes.
Bring Fall to Your Kitchen with Vanilla Chai Pumpkin Latte Cupcakes
Whether you’re a pumpkin spice devotee or just dipping your toes into fall baking, these Latte Cupcakes are a must-try. They’re easy, flavorful, and make your kitchen smell like a cozy coffeehouse on a crisp October morning. So grab your whisk, cue up your favorite playlist, and let’s bake some autumn magic together!
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Vanilla Chai Pumpkin Latte Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Vanilla Chai Pumpkin Latte Cupcakes are the ultimate fall indulgence—soft, spiced, and infused with pumpkin and warm chai flavors. Topped with a cinnamon brown sugar buttercream, each bite feels like sipping your favorite seasonal latte in cupcake form. Perfect for bake sales, cozy nights in, or festive autumn gatherings.
Ingredients
For the Cupcakes:
-
1¾ cups all-purpose flour
-
2 tsp baking powder
-
1 tbsp chai tea powder
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1 tsp ground cinnamon
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½ tsp ground ginger
-
¼ tsp ground cloves
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¼ tsp ground cardamom
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½ cup pumpkin puree
-
1 cup granulated sugar
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½ cup unsalted butter, softened
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2 large eggs
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1 tsp vanilla extract
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½ cup milk
For the Frosting:
-
½ cup unsalted butter, softened
-
4 cups powdered sugar
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¼ cup brown sugar
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2 tsp ground cinnamon
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¼ cup heavy cream or milk
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1 tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
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In a bowl, whisk flour, baking powder, chai tea powder, cinnamon, ginger, cloves, and cardamom.
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In another bowl, cream butter and sugar until fluffy.
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Beat in eggs one at a time. Mix in vanilla and pumpkin puree.
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Alternately add dry ingredients and milk to wet mixture. Stir until just combined.
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Divide batter evenly into liners.
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Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
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For the frosting, beat butter until creamy. Gradually mix in powdered sugar, brown sugar, and cinnamon.
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Add vanilla and cream, beating until light and fluffy.
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Frost cupcakes generously and garnish as desired.
Notes
Don’t overmix the batter to maintain tenderness.
Adjust frosting consistency with a splash of cream or milk.
Substitute pumpkin with mashed sweet potato or squash if needed.
Store unfrosted cupcakes in freezer for make-ahead ease.
Sprinkle cinnamon or add mini cinnamon sticks for decoration.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Baking