Description

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting are the ultimate autumn treat. These moist, spiced cupcakes capture the essence of fall with their delightful blend of chai spices and pumpkin, all topped with a creamy cinnamon frosting. Perfect for cozy gatherings or a sweet pick-me-up, these cupcakes will have everyone asking for the recipe!

Ingredients

Scale

1 ½ cups all-purpose flour
1 cup pumpkin puree
¾ cup brown sugar
1 tsp cinnamon
2 tsp chai spice blend
2 large eggs (room temperature)
½ cup milk (whole or dairy-free)
½ cup unsalted butter (softened)
2 cups powdered sugar
1 tsp cinnamon
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, brown sugar, cinnamon, chai spice blend, baking powder, and salt.
In another bowl, mix pumpkin puree, eggs, milk, and vanilla extract until smooth.
Gradually add wet ingredients to dry ingredients; stir until just combined.
Scoop batter into liners about two-thirds full and bake for 20-25 minutes or until a toothpick comes out clean.
Cool cupcakes on a wire rack while you prepare the frosting by beating together softened butter and powdered sugar until creamy; mix in cinnamon and vanilla 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 (75g)
Calories: 320
Sugar: 22g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg

Keywords: - For gluten-free options: Substitute all-purpose flour with a gluten-free blend. - Add chocolate chips for an extra indulgent twist! - Store leftovers in an airtight container at room temperature for up to three days.