Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Indulge in the warmth of fall with these Vanilla Chai Pumpkin Latte Cupcakes topped with luscious Cinnamon Brown Sugar Frosting. These delightful cupcakes perfectly marry rich pumpkin flavor with aromatic chai spices, creating a cozy treat that’s perfect for any autumn occasion.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: Approximately 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups pumpkin puree
- 2 large eggs
- ½ cup melted coconut oil (or butter)
- 1 ¼ cups all-purpose flour
- 3/4 cup packed dark brown sugar
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 8 tablespoons salted butter (for frosting)
- 1/4 cup heavy cream (for frosting)
- 1 ½ cups powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until well blended.
- Add flour, baking powder, baking soda, salt, and spices to the mixture. Stir until smooth.
- Divide batter evenly among cupcake liners and bake for 18-22 minutes or until a toothpick comes out clean. Let them cool completely.
- For the frosting, melt butter with cream and brown sugar in a saucepan until combined. Cool slightly before mixing in remaining ingredients.
- Frost cooled cupcakes generously and sprinkle with reserved chai spice mix if desired.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 265
- Sugar: 21g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg