Print

Vanilla Chai Pumpkin Spice Latte Cupcakes

Vanilla Chai Pumpkin Spice Latte Cupcakes
Print Recipe

Vanilla Chai Pumpkin Spice Latte Cupcakes are moist, tender cupcakes infused with warm chai spices and classic pumpkin spice flavors, topped with a creamy tangy cream cheese frosting. Perfectly capturing the essence of autumn, these cupcakes are easy to make with pantry staples, ideal for fall celebrations, and customizable for various dietary needs.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour (or gluten-free flour blend for GF)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of salt

Wet Ingredients

  • 2 chai tea bags or 1 tablespoon chai spice blend
  • ¾ cup milk or buttermilk (use plant-based milk for vegan/dairy-free)
  • ½ cup pumpkin puree
  • ¾ cup brown sugar, packed
  • 2 large eggs (or flax eggs for vegan)
  • ⅓ cup vegetable oil or melted butter (use vegan butter for vegan)
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 8 oz cream cheese, softened (use vegan cream cheese for dairy-free)
  • ½ cup unsalted butter, softened (or vegan butter)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Optional Toppings

  • Ground cinnamon or nutmeg (for dusting)
  • Roasted pumpkin seeds
  • Dark chocolate ganache drizzle

Instructions

  1. Step 1: Brew the Chai Tea Infusion
    Steep the chai tea bags or chai spice blend in warm milk for about 10 minutes to extract rich, aromatic chai flavors to infuse into the cupcake batter.
  2. Step 2: Prepare Dry Ingredients
    In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and a pinch of salt to ensure even distribution of spices.
  3. Step 3: Mix Wet Ingredients
    In a separate bowl, combine pumpkin puree, brown sugar, eggs, vanilla extract, vegetable oil or melted butter, and the chai-infused milk. Whisk thoroughly until smooth and creamy.
  4. Step 4: Combine Wet and Dry Ingredients
    Slowly pour the wet mixture into the dry ingredients. Gently fold together until just combined, being careful not to overmix to keep cupcakes tender and fluffy.
  5. Step 5: Bake the Cupcakes
    Spoon the batter evenly into a lined muffin tin. Bake in a preheated oven at 350°F (175°C) for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  6. Step 6: Make the Cream Cheese Frosting
    While cupcakes cool, beat softened cream cheese and butter together with vanilla extract and powdered sugar until light and fluffy for a luscious frosting.
  7. Step 7: Frost and Decorate
    Once cupcakes have completely cooled, generously frost with cream cheese frosting. Add optional toppings like a dusting of cinnamon, roasted pumpkin seeds, or chocolate drizzle as desired.

Notes

  • Use fresh or high-quality pre-ground spices for the best flavor.
  • Do not overmix batter to avoid dense cupcakes.
  • Keep cream cheese frosting chilled to maintain consistency while decorating.
  • Measure ingredients accurately for perfect balance in flavors.
  • Check cupcakes a few minutes before baking time ends as oven temperatures vary.
  • Steeping chai tea in milk boosts authentic chai flavor but chai spice blends work as shortcut.
  • For vegan version, substitute eggs with flax eggs and use plant-based milk and dairy-free frosting alternatives.
  • Homemade pumpkin puree works great and adds fresh natural flavor.
  • Cupcakes can be stored refrigerated up to 4 days; freeze unfrosted cupcakes up to 2 months.
  • Warm cupcakes briefly before frosting if desired for softer texture.

Nutrition

Keywords: Vanilla chai, pumpkin spice latte, cupcakes, fall dessert, chai cupcakes, pumpkin cupcakes, cream cheese frosting, autumn treats

Find it online: https://linacorner.com/vanilla-chai-pumpkin-spice-latte-cupcakes/