Description
Chai pumpkin latte cupcakes blend autumn’s warmth with spicy chai notes, creating a delightful seasonal treat. Creamy frosting and delicate spices invite bakers to savor this comforting dessert that celebrates fall’s rich flavors.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 2 large eggs
Spices and Leavening Agents:
- 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 cloves
Additional Flavor and Moisture Ingredients:
- 1/4 cup brewed chai tea, cooled
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 2 tablespoons heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1/2 teaspoon ground cinnamon (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and arrange paper liners in a muffin tin.
- Combine all dry ingredients in a mixing bowl, whisking together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves until evenly distributed.
- Cream butter and granulated sugar in a separate large bowl until the mixture becomes light and airy with a smooth texture.
- Incorporate eggs individually into the butter mixture, then blend in pumpkin puree, brewed chai tea, and vanilla extract until fully integrated.
- Gently fold dry ingredients into the wet mixture, stirring until just combined to maintain a tender cupcake texture.
- Distribute batter evenly among prepared cupcake liners, filling each approximately two-thirds full.
- Bake for 18-20 minutes, checking doneness by inserting a toothpick into the center of a cupcake – it should emerge clean.
- Allow cupcakes to rest in the tin for 5 minutes, then transfer to a wire rack for complete cooling.
- Prepare frosting by whipping butter until creamy, then gradually adding powdered sugar, heavy cream, vanilla extract, and cinnamon until smooth and fluffy.
- Once cupcakes have cooled completely, generously apply chai cinnamon frosting using a piping bag or spatula.
Notes
- Swap out regular flour for gluten-free flour blend to make these cupcakes celiac-friendly without compromising taste or texture.
- Use plant-based butter and dairy-free milk alternatives to transform this recipe into a vegan-friendly dessert that still delivers rich, warming chai flavors.
- Control the chai intensity by adjusting the brewed tea strength – stronger tea creates deeper flavor complexity while lighter brew maintains subtle spice notes.
- Room temperature ingredients ensure smoother batter and more consistent cupcake texture, so remove eggs and butter from refrigerator 30 minutes before baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 277
- Sugar: 19 g
- Sodium: 128 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 55 mg