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:
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1¾ cups all-purpose flour
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2 tsp baking powder
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1 tbsp chai tea powder
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1 tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground cloves
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¼ tsp ground cardamom
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½ cup pumpkin puree
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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:
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½ cup unsalted butter, softened
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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