Cozy Pumpkin Spice Chai Latte Cupcakes with Cinnamon Frosting
These cozy pumpkin spice chai latte cupcakes combine the warmth of chai spices with pumpkin and a light cinnamon frosting for a comforting fall treat that’s moist and flavorful.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ¾ cups (220 g) all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground chai spice blend (cinnamon, cardamom, ginger, cloves, black pepper)
- 1 teaspoon ground cinnamon
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) vegetable oil (can substitute melted coconut oil)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
- ½ cup (120 ml) buttermilk (or whole milk with 1 teaspoon lemon juice)
- ½ cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 tablespoons (30 ml) heavy cream
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, chai spice blend, and cinnamon until fragrant.
- In a large bowl, beat sugar and vegetable oil until combined. Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract and pumpkin puree until smooth.
- Add one-third of dry ingredients to wet ingredients, then half of the buttermilk. Repeat, ending with dry ingredients. Mix gently until just combined.
- Spoon batter evenly into muffin cups, filling about two-thirds full.
- Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean and tops spring back lightly.
- Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat softened butter until creamy. Gradually add powdered sugar, cinnamon, vanilla extract, salt, and heavy cream. Beat until smooth and fluffy, adjusting cream for desired consistency.
- Once cupcakes are completely cool, pipe or spread cinnamon frosting generously on top. Optionally, sprinkle with ground cinnamon or chai spice.
Notes
Do not overmix the batter to avoid dense cupcakes. Use room temperature eggs and butter for better texture. If batter is too thick, add a splash more buttermilk. Tent cupcakes with foil if browning too fast. Frost only when cupcakes are completely cool to prevent melting. For gluten-free, substitute all-purpose flour with almond or gluten-free baking flour. For dairy-free, use oat milk and dairy-free butter. Cupcakes can be baked in mini muffin pans with reduced baking time (12-15 minutes).
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 24
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
Keywords: pumpkin spice, chai latte, cupcakes, cinnamon frosting, fall dessert, cozy, easy baking