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Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

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Indulge in the flavors of fall with these Vanilla Chai Pumpkin Latte Cupcakes topped with Cinnamon Brown Sugar Frosting. Each bite is a delightful blend of warm spices and rich pumpkin, perfect for cozy gatherings or a sweet treat any time of the year. The luscious frosting adds the perfect finishing touch, making these cupcakes a festive favorite.

Ingredients

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  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground cardamom
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp all-spice
  • 1/2 tsp ground cloves
  • 1/8 tsp ground black pepper
  • 1/3 cup granulated sugar
  • 1/2 cup melted coconut oil
  • 3/4 cup packed dark brown sugar
  • 1 tbsp vanilla extract
  • 2 large eggs, at room temperature
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp kosher salt
  • 8 tbsp salted butter, at room temperature
  • 1/4 cup heavy cream
  • 2 tsp vanilla extract (for frosting)
  • 1/4 tsp cinnamon (for frosting)
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 350°F and line cupcake molds with paper liners.
  2. In a bowl, mix cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Reserve half for topping.
  3. In a mixer, combine coconut oil, brown sugar, vanilla, eggs, and pumpkin until smooth. Add flour, baking powder, baking soda, salt, and remaining spice mix; mix until no lumps remain.
  4. Fill cupcake liners evenly with batter and bake for 18-22 minutes until set. Let cool.
  5. For frosting: In a saucepan, melt butter with cream and brown sugar; boil for one minute then cool in the fridge. Mix cooled butter mixture with remaining ingredients until fluffy.
  6. Frost cooled cupcakes and sprinkle with reserved chai sugar.

Nutrition

Find it online: https://savorysofia.com/vanilla-chai-pumpkin-latte-cupcakes-with-cinnamon-brown-sugar-frosting/