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