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Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
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Indulge in the delightful flavors of autumn with these Vanilla Chai Pumpkin Latte Cupcakes topped with creamy Cinnamon Brown Sugar Frosting. Perfectly blending warm chai spices and rich pumpkin, these cupcakes are an irresistible treat for any fall gathering.

Ingredients

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  • 1/3 cup granulated sugar
  • 1/2 cup melted coconut oil
  • 3/4 cup packed dark brown sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs (room temperature)
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups all-purpose flour
  • Chai spice blend (4 teaspoons ground cinnamon, 2 teaspoons 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)
  • For frosting: 8 tablespoons salted butter, 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

  1. Preheat your oven to 350°F and line a cupcake pan with liners.
  2. In a bowl, mix chai spices and reserve half for topping.
  3. In a stand mixer, combine melted coconut oil, sugars, vanilla extract, eggs, and pumpkin puree until smooth.
  4. Mix dry ingredients (flour, baking powder, baking soda, salt) with the wet mixture until combined.
  5. Fill cupcake liners and bake for 18-22 minutes or until tops are set.
  6. For the frosting: melt butter with cream and brown sugar over low heat; cool slightly before mixing in remaining ingredients.
  7. Frost cooled cupcakes generously.

Nutrition

Find it online: https://tastyplatepath.com/vanilla-chai-pumpkin-latte-cupcakes-with-cinnamon-brown-sugar-frosting/