Vanilla Chai Pumpkin Spice Latte Cupcakes [50 Minutes] (2024)

Vanilla Chai Pumpkin Spice Latte Cupcakes are a delightful blend of warm spices and comforting flavors, inspired by the popular seasonal beverage. These cupcakes feature a moist and flavorful pumpkin spice base infused with vanilla chai, topped with a creamy espresso-infused frosting. Perfect for autumn gatherings or any time you crave a cozy treat, these cupcakes are sure to impress.

Why You’ll Love This Recipe

You’ll love these Vanilla Chai Pumpkin Spice Latte Cupcakes for their rich and aromatic flavors, combining the best of pumpkin spice and chai with a hint of coffee. The moist, spiced cupcakes are perfectly complemented by the creamy, espresso-flavored frosting, making them an irresistible treat for any occasion.

Expert Tips and Tricks

• Use room temperature ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother batter and better texture.
• Steep chai tea: For a stronger chai flavor, steep chai tea bags in the milk before adding to the batter.
• Do not overmix: Mix the batter just until combined to keep the cupcakes soft and tender.
• Cool completely: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.

Recipe Variations and Possible Substitutions

• Different teas: Use your favorite chai blend or try different spiced teas for unique flavor variations.
• Nut addition: Add chopped nuts like pecans or walnuts to the batter for extra texture.
• Gluten-free option: Use a gluten-free flour blend suitable for baking.
• Dairy-free option: Use dairy-free butter, milk, and cream cheese alternatives.

Serving and Pairing Suggestions

Serve Vanilla Chai Pumpkin Spice Latte Cupcakes as a dessert or sweet snack. They pair wonderfully with a cup of coffee, tea, or a glass of milk. These cupcakes are perfect for autumn gatherings, holiday parties, or as a delightful treat any time of day.

Storage and Reheating Tips

• Room temperature: Store the cupcakes in an airtight container at room temperature for up to 2 days.
• Refrigeration: Keep in the refrigerator for up to a week to extend freshness.
• Freezing: Freeze the unfrosted cupcakes in a freezer-safe container for up to 3 months. Thaw at room temperature before frosting and serving.
• No reheating needed: Enjoy the cupcakes at room temperature.

Recipe FAQs

What if my frosting is too runny? Chill the frosting for a few minutes to firm it up before spreading.

Can I use pumpkin pie spice? Yes, you can use pumpkin pie spice instead of individual spices.

How do I prevent the cupcakes from sinking? Do not overmix the batter and ensure your baking powder and baking soda are fresh.

Can I make the frosting ahead of time? Yes, you can prepare the frosting in advance and store it in the refrigerator until ready to use.

Vanilla Chai Pumpkin Latte Cupcakes

Yield: 12 cupcakes

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

See Also

Peach Cobbler Cheesecake Bars

Experience autumn in a bite with our Vanilla Chai Pumpkin Latte Cupcakes. A seasonal delight not to miss!

Ingredients

• 1 ¾ cups all-purpose flour
• 2 tsp baking powder
• 1 tbsp chai tea powder
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp ground cardamom
• ½ cup pumpkin puree
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk

For the Cinnamon Brown Sugar Frosting

• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup brown sugar
• 2 tsp ground cinnamon
• ¼ cup heavy cream or milk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium-sized bowl, whisk together flour, baking powder, chai tea powder, and spices.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract and pumpkin puree.
4. Slowly mix in the dry ingredients in batches, alternating with milk, until just combined.
5. Fill each cupcake liner about two-thirds full with the batter.
6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cupcakes are baking, prepare the frosting. Beat the butter until creamy. Gradually add in the powdered sugar, brown sugar, and cinnamon. Add the vanilla extract and heavy cream (or milk) and beat until smooth and fluffy.
8. Once the cupcakes have cooled completely, frost them generously with the cinnamon brown sugar frosting.

Notes

For an extra chai kick, steep a chai tea bag in the milk for the cupcake batter.

Ensure all ingredients are at room temperature for a smoother batter and frosting.

Store the cupcakes in an airtight container to keep them fresh.

Nutrition Information:

Yield: 12Serving Size: 1
Amount Per Serving:Calories: 476Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 80mgSodium: 114mgCarbohydrates: 74gFiber: 1gSugar: 58gProtein: 4g