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Cozy Pumpkin Chai Spice Latte Cupcakes with Easy Homemade Frosting

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These tender pumpkin chai spice latte cupcakes are infused with warm chai spices and topped with a silky cream cheese frosting, perfect for cozy fall gatherings or a comforting treat any time.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon (Saigon cinnamon preferred)
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup packed (50g) brown sugar
  • 1 cup (240g) pumpkin puree, canned or fresh
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk (or milk + 1 tsp white vinegar)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
  2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, cinnamon, cardamom, ginger, cloves, and salt.
  3. In a large bowl, use an electric mixer on medium speed to combine the granulated sugar, brown sugar, and vegetable oil until smooth and slightly thickened, about 1-2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
  5. Add the pumpkin puree and buttermilk to the wet mixture and blend until just combined.
  6. Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula or mixing on low speed. Avoid overmixing.
  7. Use a large spoon or ice cream scoop to fill each lined muffin cup about ⅔ full.
  8. Bake for 18-22 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  9. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  10. While cupcakes cool, beat the softened cream cheese and butter together on medium speed until smooth and creamy (about 2-3 minutes).
  11. Gradually add the powdered sugar and continue mixing until fluffy. Stir in vanilla extract and cinnamon if using.
  12. Once completely cooled, frost the cupcakes generously using a piping bag or a butter knife. Optionally, sprinkle a pinch of cinnamon or ground nutmeg on top.

Notes

Use room temperature eggs, cream cheese, and butter for smooth batter and frosting. Avoid overmixing the batter to keep cupcakes tender. Chill frosting for 15 minutes before piping for easier handling. Let cupcakes cool completely before frosting to prevent melting. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, substitute cream cheese and butter with plant-based alternatives. Mini muffins bake in 12-15 minutes.

Nutrition

Keywords: pumpkin cupcakes, chai spice, cream cheese frosting, fall dessert, easy cupcakes, pumpkin chai latte, cozy dessert

Find it online: https://rowanrecipes.com/cozy-pumpkin-chai-spice-latte-cupcakes-recipe-easy-homemade-frosting/