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Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Indulge in Vanilla Chai Pumpkin Latte Cupcakes Delight

Delight in Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting, a perfect autumn treat.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 16 cupcakes
Course: Dessert
Cuisine: autumn
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 tablespoons Warm Spices Blend of cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and black pepper
  • 1 cup Granulated Sugar Can use coconut sugar for a different flavor
  • 1 cup Dark Brown Sugar Light brown sugar can be a substitute
  • ½ cup Coconut Oil Melted butter or canola oil can be used
  • 2 teaspoons Vanilla Extract Use high-quality pure vanilla for best results
  • 1 cup Pumpkin Puree Ensure it's pure pumpkin, not pie filling
  • 2 large Eggs Flax eggs can be used for a vegan option
  • 1 ½ cups All-Purpose Flour Consider using a gluten-free flour blend
  • 2 teaspoons Baking Powder Ensure it's fresh for optimal lift
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
For the Frosting
  • 1 cup Butter Use vegan margarine for a dairy-free alternative
  • ½ cup Heavy Cream Can substitute with non-dairy cream or coconut cream

Equipment

  • muffin pan
  • mixing bowl
  • stand mixer
  • piping bag

Method
 

Step-by-Step Instructions
  1. Prepare Spice Blend: In a small bowl, combine a mix of warm spices including cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and black pepper. Reserve half of this aromatic blend for later use in the frosting.
  2. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin pan with 16 cupcake liners.
  3. Mix Batter: In a stand mixer, blend together melted coconut oil, dark brown sugar, eggs, vanilla extract, and pumpkin puree until smooth. Gradually add flour, baking powder, baking soda, salt, and reserved spice mix.
  4. Bake Cupcakes: Fill each lined cup with batter about two-thirds full. Bake for 18-22 minutes, or until a toothpick comes out clean.
  5. Cool Cupcakes: Allow the cupcakes to cool for about 5 minutes, then transfer to a wire rack to cool completely.
  6. Make Frosting: Melt butter with brown sugar and heavy cream in a saucepan. Bring to a gentle boil for one minute, then remove from heat and let cool. Beat in remaining softened butter, vanilla, cinnamon, and powdered sugar until smooth.
  7. Frost Cupcakes: Frost each cupcake with the creamy cinnamon brown sugar frosting and sprinkle with reserved spice mix before serving.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Avoid overmixing the batter for fluffy cupcakes. Ensure both cupcakes and frosting are cool before frosting.

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