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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 taste of Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting, a perfect autumn treat that combines the warm spices of chai with the rich flavor of pumpkin. These moist cupcakes are topped with a creamy frosting that features sweet brown sugar and a hint of cinnamon, making them irresistible at any gathering.

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 16 cupcake molds with paper liners.
  2. In a bowl, combine the spices: cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper; set half aside for topping.
  3. Mix together melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until well blended.
  4. In another bowl, sift together all-purpose flour, baking powder, baking soda, kosher salt, and the remaining spice blend; gently fold into the wet mixture until smooth.
  5. Divide batter among cupcake molds and bake for 18-22 minutes or until a toothpick comes out clean. Allow cooling completely.
  6. For frosting: Melt butter with heavy cream and brown sugar over low heat; let cool before mixing in remaining ingredients until creamy.
  7. Frost cooled cupcakes generously and sprinkle with reserved chai sugar.

Nutrition

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