Description
Indulgent vanilla chai pumpkin spice latte cupcakes blend autumn’s warmth with delicate spice notes. Rich layers of flavor and creamy frosting invite you to savor seasonal comfort in each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 ¾ cups (220 grams) all-purpose flour
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (120 milliliters) pumpkin puree
- 2 large eggs
- ¾ cup (180 milliliters) milk
- ¼ cup (60 milliliters) brewed espresso or strong coffee
- 2 chai tea bags
Sweeteners and Sugars:
- ¾ cup (165 grams) brown sugar, packed
- ¼ cup (50 grams) granulated sugar
- 2 ½ cups (300 grams) powdered sugar
Spices and Flavoring:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (for frosting)
- ¼ teaspoon nutmeg (for frosting)
- 2 tablespoons strong chai tea, cooled
- 2 tablespoons heavy cream or milk
- Whipped cream or extra buttercream
- Cinnamon dusting
- Caramel drizzle
- Chai-spiced sugar
Instructions
- Gently warm milk in a saucepan, introducing chai tea bags to steep for 10 minutes, allowing the liquid to absorb rich, aromatic flavors. Remove tea bags and permit the chai-infused milk to cool naturally.
- Prepare the oven by heating to 350F (175C) and arrange cupcake liners in the pan.
- Create a delicate dry ingredient blend by whisking flour, leavening agents, salt, and warm spices into a harmonious mixture.
- In a spacious mixing bowl, cream butter with brown and granulated sugars until the texture becomes light and voluminous.
- Incorporate eggs individually, ensuring thorough integration after each addition. Introduce vanilla extract and pumpkin puree, mixing until well combined.
- Gradually fold dry ingredients into the wet mixture, alternating with chai-infused milk and espresso. Blend gently to maintain a tender crumb.
- Distribute batter evenly into cupcake liners, filling approximately three-quarters full. Bake for 18-22 minutes until a test skewer emerges clean.
- Allow cupcakes to cool completely on a wire rack before frosting preparation.
- Whip butter until creamy and smooth in a large mixing bowl.
- Gradually incorporate powdered sugar and warm spices, creating a luxurious buttercream base.
- Slowly introduce brewed chai, vanilla, and heavy cream, beating until the frosting becomes light, airy, and spreadable.
- Artfully pipe buttercream onto cooled cupcakes, embellishing with optional whipped cream, cinnamon dusting, or caramel drizzle.
- Present and savor the delightful fusion of chai, pumpkin, and classic autumn spices.
Notes
- Customize the chai flavor by experimenting with different tea brands or steeping times to achieve your preferred intensity of spice and tea profile.
- Swap whole milk for plant-based alternatives like almond or oat milk to create a dairy-free version without compromising the rich, creamy texture.
- Enhance moisture and prevent dry cupcakes by ensuring all ingredients are at room temperature before mixing, which helps create a smoother, more uniform batter.
- Adjust spice levels by increasing or decreasing ground spices according to personal preference, allowing for a more personalized autumn-inspired dessert experience.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 120
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg