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Vanilla Chai Pumpkin Spice Latte Cupcakes

Vanilla Chai Pumpkin Spice Latte Cupcakes
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Vanilla Chai Pumpkin Spice Latte Cupcakes combine the cozy warmth of chai spices, the rich flavor of pumpkin, and the smooth aroma of vanilla in a moist, tender cupcake. Perfect for fall, these cupcakes feature a chai-infused vanilla frosting and offer a comforting seasonal treat that is easy to make, customizable, and ideal for holiday gatherings or chilly afternoons.

Ingredients

Scale

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp homemade chai spice blend (cinnamon, cardamom, ginger, cloves, black pepper)

Wet Ingredients

  • ½ cup unsalted butter, softened (or oil for dairy-free)
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • ¾ cup milk or milk alternative (coconut, almond, etc.)
  • Optional: 1 tsp espresso powder dissolved in 1 tbsp warm water

Frosting Ingredients

  • 3 cups powdered sugar
  • ½ cup unsalted butter, softened (or vegan butter)
  • 2–3 tbsp milk or milk alternative
  • 1 tsp vanilla extract
  • ¼ tsp chai spice blend
  • Optional: 2-4 tbsp heavy cream or cream cheese (for richness)

Instructions

  1. Prepare Your Chai Spice Blend: Mix cinnamon, cardamom, ginger, cloves, and a pinch of black pepper in a small bowl to create a fragrant chai spice blend that forms the warm flavor base.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and the chai spice blend to ensure even flavor distribution.
  3. Cream Wet Ingredients: Beat the softened butter and brown sugar together until fluffy. Add eggs one at a time, mixing well after each addition. Then mix in vanilla extract and pumpkin puree until smooth.
  4. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to keep the texture tender.
  5. Add Optional Espresso: If desired, stir in the dissolved espresso powder to infuse a subtle coffee undertone reminiscent of a latte.
  6. Bake: Divide batter evenly into a cupcake tray lined with paper liners. Bake at 350°F (175°C) for 18-22 minutes or until a toothpick inserted comes out clean. Let cool completely.
  7. Prepare Vanilla Chai Frosting: Whisk together powdered sugar, softened butter, milk, vanilla extract, and chai spice blend until creamy and smooth. Add heavy cream or cream cheese if desired for extra richness.
  8. Frost and Garnish: Once cupcakes have cooled, pipe or spread the frosting generously on top. Garnish with extra chai spice or a dusting of cinnamon for a festive finish.

Notes

  • Use fresh chai spices for the best aroma and flavor.
  • Do not overmix the batter to avoid dense cupcakes.
  • Bring butter, eggs, and milk to room temperature before mixing for a fluffier texture.
  • Check oven temperature with a thermometer to ensure accuracy.
  • Allow cupcakes to cool completely before frosting to prevent melting.

Nutrition

Keywords: vanilla chai cupcakes, pumpkin spice cupcakes, fall dessert, chai latte cupcakes, pumpkin cupcakes

Find it online: https://mealsbysarah.com/vanilla-chai-pumpkin-spice-latte-cupcakes/