Description
Pumpkin Chai Latte Cupcakes are a cozy fall treat that perfectly blends the flavors of pumpkin and spiced chai. Imagine biting into a fluffy cupcake topped with creamy, chai-infused frosting that warms your heart with every nibble. Ideal for autumn gatherings or a sweet indulgence at home, these cupcakes are sure to be a favorite among family and friends.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- 2 large eggs (room temperature)
- ½ cup unsalted butter (melted)
- 2 chai tea bags
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
- In another bowl, mix pumpkin puree, eggs, melted butter, and vanilla until smooth.
- Combine wet and dry ingredients gently until just mixed; avoid overmixing.
- Spoon batter into cupcake liners about two-thirds full.
- Bake for 20–25 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- Beat cream cheese until smooth; gradually add powdered sugar and steeped chai tea until fluffy.
- Frost cooled cupcakes generously and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (68g)
- Calories: 245
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: - For added sweetness, drizzle maple syrup over the frosting. - To make gluten-free, substitute all-purpose flour with a gluten-free blend containing xanthan gum.