Description
These Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon combine the warm spices of chai tea and pumpkin puree into a moist, flavorful cupcake. Topped with a creamy chai-cinnamon frosting, they offer a perfect balance of sweet and spice for an indulgent autumn treat.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup strongly brewed chai tea, cooled
- 1/4 cup milk
Frosting
- 1/2 cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons brewed chai tea
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and cardamom. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, and vegetable oil together until smooth and well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the brewed chai tea and milk, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the unsalted butter until creamy. Gradually add powdered sugar, vanilla extract, chai tea, and ground cinnamon. Beat until the frosting is smooth, fluffy, and well blended.
- Frost Cupcakes: Once the cupcakes are fully cooled, spread or pipe the chai-cinnamon frosting over the tops as desired.
Notes
- Ensure the chai tea is strongly brewed to impart a robust flavor to both the batter and frosting.
- Do not overmix the batter once the wet and dry ingredients are combined; this helps keep the cupcakes light and tender.
- You can substitute the vegetable oil with melted coconut oil or other neutral oils for a different flavor profile.
- For a dairy-free version, substitute milk with almond or oat milk and use vegan butter for frosting.
- These cupcakes store well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
