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Vanilla Chai Pumpkin Latte Cupcakes

Vanilla chai pumpkin latte cupcakes with spiced, tender crumb and a silky chai-tea frosting swirl. Bake the cupcakes at 350°F and finish with cinnamon and cardamom dust for a warm, latte-like flavor.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For chai pumpkin cupcakes
  • 1.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp chai spice (cinnamon, cardamom, ginger, cloves)
  • 0.5 tsp salt
  • 0.5 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 0.33 cup strongly brewed chai tea, cooled
  • 1 tsp vanilla
For vanilla chai frosting
  • 1 cup butter
  • 3 cup powdered sugar
  • 2 tbsp chai tea (reduced)
  • 1 tsp vanilla
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Brew and prep
  1. Brew chai tea strongly, then cool and reserve 2 tablespoons for the frosting.
  2. Preheat oven to 350°F and line cupcake tins with liners.
Make the chai pumpkin cupcakes batter
  1. Whisk all-purpose flour, baking powder, baking soda, chai spice, and salt until evenly combined.
  2. Beat butter and brown sugar until fluffy, then add eggs one at a time.
  3. Beat in pumpkin puree, chai tea, and vanilla until the batter looks smooth.
  4. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  5. Fill cupcake liners about 2/3 full with batter.
Bake and cool
  1. Bake at 350°F for 18-20 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
  2. Cool cupcakes completely before frosting.
Make and finish frosting
  1. Beat butter until creamy, then gradually add powdered sugar and mix until smooth.
  2. Beat in reduced chai tea, vanilla, and cinnamon until fluffy and pipeable.
  3. Pipe a generous swirl onto each cooled cupcake.
  4. Dust the tops with cinnamon and cardamom for a warm spiced finish.

Notes

Pro tip: cool the cupcakes all the way before piping so the frosting doesn’t melt or slide. Store in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving for best texture. Freezing is yes: freeze unfrosted cupcakes up to 2 months, then thaw and frost fresh. For a lighter option, substitute half the butter in the frosting with a plant-based butter stick that creams well (texture may vary).