Description
These Vanilla Chai Pumpkin Spice Latte Cupcakes combine the warm, aromatic flavors of chai spices and pumpkin pie spice with a moist pumpkin-infused cupcake, topped with a creamy vanilla pumpkin frosting. Perfect for fall gatherings or a cozy treat, they deliver a comforting coffeehouse-inspired dessert experience right at home.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 chai tea bag (contents only, or 1 teaspoon ground chai blend)
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup canned pumpkin purée (not pie filling)
- ¼ cup milk
For the Frosting:
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2–2½ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- 1–2 tablespoons milk or cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to get ready for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and the contents of the chai tea bag until well combined. This mixture builds the warm, spiced base of the cupcakes.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time to the butter-sugar mixture, then mix in vanilla extract and canned pumpkin purée to infuse rich flavor and moisture.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the wet mixture in two additions, gently mixing just until combined to avoid overmixing which can make cupcakes tough.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 18–22 minutes, or until a toothpick inserted in the center emerges clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring the frosting won’t melt.
- Prepare Frosting: Beat softened butter and cream cheese together until smooth. Gradually mix in powdered sugar half a cup at a time, then stir in vanilla extract, pumpkin pie spice, and milk or cream until the frosting is light, fluffy, and spreadable.
- Frost and Garnish: Spread or pipe the frosting onto the cooled cupcakes. Optionally, garnish with a light dusting of cinnamon or pumpkin pie spice. For an extra touch, drizzle with caramel sauce if desired.
Notes
- Use either store-bought chai spice blend or create your own with cinnamon, ginger, cardamom, and cloves for a personalized flavor.
- Adding a drizzle of caramel sauce over the frosting can mimic a coffeehouse-style pumpkin spice latte finish.
- Ensure cupcakes are fully cooled before frosting to prevent melting of the cream cheese frosting.
- Can store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
