Description
Indulge in the cozy flavors of fall with these Vanilla Chai Pumpkin Latte Cupcakes topped with luscious Cinnamon Brown Sugar Frosting. Bursting with warm spices and rich pumpkin, each bite offers a delightful experience that’s perfect for gatherings or a sweet treat at home. The creamy frosting adds an irresistible touch, making these cupcakes a must-try dessert for any occasion.
Ingredients
Scale
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon freshly grated nutmeg
- 1/3 cup granulated sugar
- 1/2 cup melted coconut oil
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1 1/2 cups pumpkin puree
- 1 1/2 cups all-purpose flour
- For the Frosting: 8 tablespoons salted butter
- 1/4 cup heavy cream
- 1/2 cup packed dark brown sugar
- Powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line cupcake molds with paper liners.
- In a bowl, mix cinnamon, ginger, cardamom, nutmeg, and reserve half for later use.
- In a mixer bowl, combine melted coconut oil, dark brown sugar, vanilla extract, eggs, and pumpkin until smooth.
- Stir in flour, baking powder, baking soda, kosher salt, and the reserved spice blend until well mixed.
- Divide batter among prepared molds and bake for 18–22 minutes until set. Cool completely.
- For frosting: melt butter with heavy cream and dark brown sugar until dissolved; cool before mixing in remaining ingredients.
- Frost cooled cupcakes generously and enjoy!
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg