Description
Indulgent vanilla chai pumpkin latte cupcakes blend autumn’s warmest spices into a delectable dessert. Creamy cinnamon brown sugar frosting crowns these perfectly balanced treats, inviting you to savor each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups pumpkin puree
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1/2 cup melted coconut oil
Spices:
- 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
Additional Ingredients:
- 1/3 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 1 tablespoon vanilla extract
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 8 tablespoons salted butter
- 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
- Craft a vibrant chai spice blend by combining cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper in a shallow bowl.
- Separate the spice mixture, blending half with granulated sugar for a delectable cupcake topping.
- Preserve the remaining chai spice blend for the cupcake batter preparation.
- Heat the oven to 350°F and arrange paper liners in 16 cupcake molds.
- In a mixer, whip coconut oil, brown sugar, vanilla, eggs, and pumpkin until thoroughly integrated.
- Fold in flour, baking powder, baking soda, salt, and reserved chai spice, mixing until the batter achieves a silky, lump-free consistency.
- Distribute batter evenly across prepared cupcake pan.
- Bake for 18-22 minutes until cupcake tops set and centers stabilize. Allow to cool completely.
- Create frosting by melting butter, cream, and brown sugar in a saucepan, bringing to a rapid boil for one minute until sugar dissolves.
- Transfer molten mixture to mixer bowl and chill in freezer for 15-20 minutes until cooled.
- Incorporate remaining butter, vanilla, cinnamon, and powdered sugar, beating until smooth and creamy.
- Lavishly frost each cooled cupcake, sprinkle with reserved chai sugar, and optionally garnish with cinnamon sticks.
Notes
- Customize the spice blend by adjusting the ratios of chai spices to suit your taste preferences, creating a personalized flavor profile.
- Swap coconut oil with vegetable oil or melted butter for those with coconut allergies or different dietary needs.
- Achieve moist cupcakes by not overmixing the batter, which can lead to tough and dense textures.
- Transform these cupcakes into a gluten-free version by using a one-to-one gluten-free flour blend for the all-purpose flour.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 311 kcal
- Sugar: 32 g
- Sodium: 237 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg