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Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting…autumn in a sweet cupcake, and so good. Extra pumpkiny, chai-spiced pumpkin cake cupcakes made with warming spices and brown sugar. Each cake is generously frosted with the most delicious creamy cinnamon brown sugar frosting and finished off with a sprinkling of chai sugar. So much to love here! You can’t beat these cute little latte cupcakes.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course Dessert
Cuisine American
Servings 16 Cupcakes

Equipment

Ingredients
  

Chai Spice:

  • 4 teaspoons ground cinnamon
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon all-spice
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 1/3 cup granulated sugar

Pumpkin Chai Cupcakes:

  • 1/2 cup melted coconut oil melted butter or canola can be used
  • 3/4 cup packed dark brown sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs at room temperature
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt

Brown Sugar Frosting:

  • 8 tablespoons salted butter at room temperature
  • 1/4 cup heavy cream
  • 1/2 cup packed dark brown sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups powdered sugar

Instructions
 

To make the chai spice:

  • In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper.
  • Divide the mix in half. Mix one half of the spice blend with the granulated sugar and set aside for topping the cupcakes.
  • Reserve the remaining chai spice blend for the cupcake batter.

To make the cupcakes:

  • Preheat oven to 350 degrees F. Line 16 cupcake molds with paper liners.
  • In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined.
  • Add the flour, baking powder, baking soda, salt, and remaining chai spice. Mix until smooth and no lumps remain in the batter.
  • Divide the batter evenly among the prepared cupcake pan.
  • Transfer to the oven and bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.

To make the frosting:

  • Melt together 2 tablespoons butter, the cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved.
  • Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.
  • Grab the cooled butter mixture from the freezer and add the remaining 6 tablespoons of butter, the vanilla, cinnamon and the powdered sugar to the bowl. Beat together until well combined.

Assemble:

  • Frost each cooled cupcake and sprinkle with chai sugar. Add cinnamon sticks, if desired.
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