Go Back
–+ servings
Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Irresistibly Indulgent Vanilla Chai Pumpkin Latte Cupcakes

Delightful Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting - perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 1 hour
Servings: 16 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • ½ cup Coconut Oil Can substitute with melted butter or canola oil.
  • 1 cup Dark Brown Sugar Replace with light brown sugar if necessary.
  • 1 teaspoon Vanilla Extract Essential for flavor depth.
  • 2 large Eggs Can be replaced with flax or chia eggs for a vegan option.
  • 1 cup Pumpkin Puree Use canned puree or homemade.
  • 1 ½ cups All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 1 teaspoon Baking Powder Ensure freshness for best results.
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt There's no substitute in this context.
  • 2 teaspoons Chai Spice Mix Can substitute with pre-mixed chai powder.
For the Cinnamon Brown Sugar Frosting
  • 2 cups Powdered Sugar Substitute with coconut or other powdered sugars if needed.
  • ¼ cup Heavy Cream Use coconut cream for a dairy-free version.

Equipment

  • oven
  • mixing bowl
  • stand mixer
  • Cupcake Tin
  • Ice Cream Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line 16 cups of a cupcake tin with paper liners.
  2. Combine your chai spice mix, dividing it into two halves: set one half aside for topping.
  3. In a large mixing bowl, blend coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin puree until smooth.
  4. Sift in the all-purpose flour, baking powder, baking soda, salt, and the reserved chai spice mixture, folding gently.
  5. Evenly distribute the batter among the liners, filling each about two-thirds full, and bake for 18-22 minutes.
  6. Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
  7. Melt butter with brown sugar and heavy cream in a saucepan over medium heat, stirring constantly.
  8. Once cooled, add remaining butter, vanilla extract, cinnamon, and powdered sugar, then beat until creamy.
  9. Frost the cooled cupcakes and sprinkle with the reserved chai sugar mix, adding a cinnamon stick if desired.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 10IUCalcium: 2mgIron: 4mg

Notes

Store unfrosted cupcakes at room temperature for up to 2 days. Frosted cupcakes can be kept in the fridge for up to 5 days.

Tried this recipe?

Let us know how it was!