Cozy Autumn Vanilla Chai Pumpkin Spice Latte Cupcakes Recipe

Autumn whispers comfort through every creamy vanilla chai pumpkin spice latte cupcake that emerges from the warm oven.

Spices dance with rich pumpkin notes, creating a sensational dessert that captures seasonal magic.

Layers of delicate flavor blend seamlessly in each tender bite.

Warm cinnamon and cardamom weave through the soft cake, promising a delightful treat.

These cupcakes transform an ordinary afternoon into a cozy celebration of fall’s most beloved flavors.

Topped with a decadent frosting, they invite you to savor every single crumb.

Indulge in this delectable recipe that brings the coffee shop right to your kitchen.

How to Bake Vanilla Chai Pumpkin Spice Latte Cupcakes

• Awaken the Chai Essence

Gently warm milk and steep chai tea bags to create a fragrant liquid base for your cupcakes. Let the milk cool after removing the tea bags.

• Prepare the Baking Station

Set your oven to a cozy 350F and line a cupcake pan with festive paper liners.

• Create the Dry Foundation

Whisk together flour and warming spices in a bowl, creating a harmonious blend of flavors.

• Craft the Creamy Base

Whip butter and sugars until they transform into a fluffy, cloud-like mixture. Incorporate eggs, vanilla, and pumpkin puree with gentle strokes.

• Unite the Ingredients

Carefully fold dry ingredients into the wet mixture, alternating with chai-infused milk and a splash of espresso. Mix until just combined.

• Bake to Perfection

Fill cupcake liners and bake for 20 minutes. Check for doneness with a toothpick – it should emerge clean and promising.

• Whip Up the Frosting

Beat butter until creamy, then dance in powdered sugar and spices. Stream in chai, vanilla, and cream until the frosting becomes light and dreamy.

• Dress and Delight

Pipe the luxurious buttercream onto cooled cupcakes. Add a swirl of whipped cream or a drizzle of caramel for extra magic.

Fall-Inspired Variations for Chai Cupcakes

• Steep tea bags longer for deeper flavor intensity.
• Prepare chai-infused milk and dry ingredients night before baking for stress-free morning baking.
• Replace butter with vegan alternatives like coconut oil for dairy-free version. Use gluten-free flour blend for celiac-friendly cupcakes. Substitute eggs with applesauce or flax eggs for vegan adaptation.
• Chill buttercream for 15 minutes before piping for smoother, more stable decoration. Use offset spatula or piping bag for professional-looking finish.
• Add extra chai spice by incorporating ground cardamom or ginger. Sprinkle crushed chai tea leaves on frosting for authentic tea-lover touch. Drizzle salted caramel or dark chocolate ganache for gourmet twist.

Serve These Cupcakes at Autumn Gatherings

• Cozy Chai Companion: Pair these cupcakes with a warm mug of additional chai tea for an extra flavor-packed experience.
• Dessert Wine Delight: Serve alongside a sweet dessert wine like moscato or a late harvest riesling to complement the spiced profile.
• Seasonal Gathering Treat: Present these cupcakes at autumn potlucks, Halloween parties, or thanksgiving dessert tables as a festive conversation starter.
• Afternoon Tea Elegance: Arrange on a beautiful platter with fresh seasonal fruits and additional chai tea for an elevated afternoon tea experience.

Storage Tips for Chai Pumpkin Cupcakes

• Keep cupcakes in an airtight container in the refrigerator for up to 4 days. Wrap each cupcake individually to maintain maximum moisture and freshness.
• Freeze unfrosted cupcakes wrapped tightly in plastic wrap for 2-3 months. Thaw at room temperature and frost just before serving to preserve texture and flavor.
• Prepare chai-infused milk and dry ingredients the night before baking to save time. Store chai milk in the refrigerator and dry ingredients in a sealed container at room temperature.
• Leave frosted cupcakes at room temperature for 2-3 hours before serving. If your kitchen is warm, refrigerate to prevent buttercream from melting. Allow chilled cupcakes to sit for 30 minutes before enjoying for the best taste and texture.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 120 kcal

Servings: 12

Ingredients That Make Vanilla Chai Pumpkin Cupcakes Special

• All-Purpose Flour: Provides sturdy structure and tender crumb for the cupcakes, choose unbleached for best texture.
• Baking Powder, Baking Soda: Essential leavening agents that help cupcakes rise and create soft, airy texture.
• Salt: Enhances overall flavor and balances sweetness in the recipe.
• Ground Cinnamon, Ginger, Nutmeg, Cloves: Warm spices that create classic pumpkin spice flavor profile, use freshly ground for maximum aroma.

• Milk: Carrier for chai tea infusion, provides moisture and richness to cupcakes.
• Eggs: Bind ingredients and add structure, use room temperature for smoother mixing.
• Vanilla Extract: Adds depth and warmth to the flavor, choose pure vanilla for best taste.
• Pumpkin Puree: Adds moisture, color, and subtle autumn flavor, use 100% pure pumpkin.
• Espresso: Intensifies chocolate and spice notes, deepens overall flavor complexity.

• Butter: Creates rich, tender crumb and carries flavor, use unsalted for precise sweetness control.
• Brown Sugar, Granulated Sugar: Provide sweetness and contribute to caramelization, use fresh and clump-free.
• Powdered Sugar: Creates smooth, creamy frosting texture, sift to avoid lumps.
• Heavy Cream: Adds luxurious richness to frosting, choose high-fat content for best results.
• Brewed Chai Tea: Infuses distinctive spiced tea flavor throughout cupcakes and frosting.

Tools to Blend Spices Into Pumpkin Spice Latte Cupcakes

• Large Mixing Bowls: Essential for blending dry and wet ingredients smoothly.
• Electric Mixer: Perfect for creaming butter and creating fluffy buttercream frosting.
• Cupcake Pan: Standard 12-cup pan for baking uniform cupcakes.
• Cupcake Liners: Prevents sticking and makes serving easier.
• Whisk: Helps mix dry ingredients evenly without lumps.
• Small Saucepan: Used for warming and infusing milk with chai tea bags.
• Measuring Cups & Spoons: Ensures precise ingredient measurements.
• Toothpicks: Checks cupcake doneness by testing center.
• Piping Bag: Optional for decorative frosting application.
• Spatula: Helps scrape and fold ingredients gently.

Cozy Vanilla Chai Pumpkin Spice Latte Cupcakes Recipe

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• Total Time: 40 minutes
• Yield: 13 1x

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Description

Creamy Vanilla Chai Pumpkin Spice Latte Cupcakes blend autumn’s warmest spices with delicate bakery magic. Delightful layers of rich flavor invite sweet indulgence for seasonal celebrations and cozy moments you’ll savor completely.

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Ingredients

Scale 1x2x3x

• 2 large eggs
• 1 ¾ cups all-purpose flour
• ¾ cup brown sugar, packed
• ½ cup unsalted butter, softened (for cupcakes)
• ½ cup pumpkin puree
• ¾ cup milk
• ¼ cup granulated sugar
• ¼ cup brewed espresso or strong coffee
• 2 chai tea bags
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• ½ tsp baking soda
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp cloves
• ½ cup unsalted butter, softened (for frosting)
• 2 ½ cups powdered sugar
• 2 tbsps strong chai tea, cooled
• 2 tbsps heavy cream or milk
• ½ tsp cinnamon (for frosting)
• ¼ tsp nutmeg (for frosting)
• 1 tsp vanilla extract (for frosting)
• Whipped cream or extra buttercream
• Cinnamon dusting
• Caramel drizzle
• Chai-spiced sugar

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Instructions

1. Chai Milk Preparation: Gently warm milk in a saucepan, steep chai tea bags for 10 minutes, then remove and cool the infused liquid.
2. Oven Setup: Calibrate oven to 350F (175C) and arrange cupcake liners in pan.
3. Dry Ingredient Fusion: Thoroughly combine flour, leavening agents, salt, and aromatic spices in a mixing bowl.
4. Butter Creaming Process: Whip butter and sugars until achieving a light, airy texture.
5. Liquid Integration: Incorporate eggs, vanilla, and pumpkin puree into the butter mixture, creating a smooth base.
6. Batter Composition: Delicately fold dry ingredients into wet mixture, alternating with chai-infused milk and espresso until just blended.
7. Baking Sequence: Distribute batter into liners, filling approximately 3/4 full, and bake for 18-22 minutes until a testing probe emerges clean.
8. Buttercream Construction: Whip butter until silky, gradually introducing powdered sugar and warming spices.
9. Frosting Finalization: Blend brewed chai, vanilla, and cream into buttercream until achieving a luxurious, pillowy consistency.
10. Cupcake Finishing: Artfully pipe buttercream onto completely cooled cupcakes, optionally garnishing with whipped cream, cinnamon dust, or caramel drizzle.

Notes

• Let chai tea steep exactly 10 minutes for balanced flavor intensity without bitterness.
• Ensure butter is room temperature for smoother creaming and better cupcake texture.
• Stop mixing dry and wet ingredients immediately after combined to maintain tender, light crumb.
• For high-altitude baking, reduce baking powder slightly and increase liquid content to prevent dryness.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts, Drinks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 180
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg