Fall baking doesn’t get much cozier than these Pumpkin Chai Latte Cupcakes.
They start with a soft, spiced pumpkin cake base loaded with warm chai flavors like cinnamon, ginger, cardamom, and clove.
Then they’re finished with a fluffy chai spiced buttercream that tastes like your favorite coffee shop order, minus the long line.
If you love the smell of a chai latte simmering on the stove, you’re going to want to bake a batch of these this weekend.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
| Servings | 12 cupcakes |
| Difficulty Level | Easy |
Why You’ll Love This Pumpkin Chai Latte Cupcakes
These cupcakes hit every note you want from a fall dessert.
They’re moist, warmly spiced, and topped with a frosting that tastes like a chai latte in cupcake form.
- The pumpkin keeps the crumb incredibly moist without any weird pumpkin aftertaste.
- The homemade chai spice blend brings cinnamon, ginger, cardamom, and clove into every bite.
- The buttercream is soft, pipeable, and easy to make with a hand mixer.
- They travel well, which makes them perfect for potlucks, bake sales, and Thanksgiving dessert tables.
- You can make the batter or the frosting ahead, so the actual baking day goes fast.
If you’re already a fan of cozy fall bakes, you’ll also love these Pumpkin Cupcakes with Cream Cheese Frosting, which share the same soft pumpkin base with a tangier finish.
Ingredients
Most of what you need for these cupcakes is probably already in your pantry, aside from the canned pumpkin and a few warm spices.
- 1 3/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 1 cup unsalted butter, softened, for frosting
- 3 1/2 cups powdered sugar
- 2 to 3 tablespoons heavy cream
- 1 teaspoon instant espresso powder, optional, for a true latte flavor
- Extra ground cinnamon, for garnish
For a shortcut spice blend, my homemade pumpkin pie spice works well in place of the individual spices above.
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, just a few basics that most home bakers already own.
- 12 cup muffin tin
- Cupcake liners
- Hand mixer or stand mixer
- Large mixing bowl and a medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
- Piping bag and tip, for frosting
For a similarly warming drink to sip while these bake, try my Chai Spiced Hot Chocolate.
Recommended Products for This Recipe
These are a few products I personally reach for whenever I bake a batch of these cupcakes, and they genuinely make the process smoother.
1. Nielsen Massey Pure Vanilla Extract
A good vanilla extract makes a noticeable difference in both the cupcake batter and the frosting.
This one has a rounder, less harsh flavor than most grocery store brands, which lets the chai spices come through instead of being muddled by an artificial vanilla taste.
2. OXO Good Grips Cookie Scoop
This is how I get every cupcake liner filled with the exact same amount of batter, so all twelve cupcakes bake up evenly and finish baking at the same time.
It also keeps the batter off the muffin tin edges, which means less cleanup.
3. KitchenAid Stand Mixer
If you bake cupcakes often, a stand mixer makes whipping the buttercream so much easier, especially when you’re creaming a full cup of butter until light and fluffy.
It frees up your hands to add the powdered sugar gradually without flour clouds everywhere.
4. McCormick Ground Cardamom
Cardamom is the ingredient that pushes these cupcakes from basic pumpkin spice into true chai latte territory, and it’s worth having a fresh jar on hand.
A little goes a long way, so this one jar will last you through several batches of chai-inspired bakes.
These cupcakes pair beautifully with a mug of my Pumpkin Spice Hot Chocolate on a chilly afternoon.
Step-by-Step Instructions: How to Make Pumpkin Chai Latte Cupcakes
1. Preheat the oven and prep the pan
- Preheat your oven to 350 degrees Fahrenheit.
- Line a 12 cup muffin tin with paper cupcake liners.
- Set the pan aside while you make the batter, so it’s ready to go the moment the batter is mixed.
2. Whisk the dry ingredients
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cinnamon, ginger, cardamom, cloves, and allspice to the same bowl.
- Whisk everything together until the spices are evenly distributed through the flour, with no visible streaks or clumps.
- Set the bowl aside.
3. Mix the wet ingredients
- In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth.
- Add the vegetable oil and whisk again until fully combined.
- Crack in the eggs one at a time, whisking well after each addition.
- Whisk in the vanilla extract until the mixture looks smooth and glossy.
4. Combine the batter
- Add the dry ingredient mixture to the wet ingredients in two additions, folding gently with a rubber spatula after each addition.
- Pour in the milk after the first addition of dry ingredients, and mix that in before adding the rest of the flour mixture.
- Stop mixing as soon as no streaks of flour remain. Overmixing at this stage will make the cupcakes dense instead of light.
5. Fill the liners and bake
- Divide the batter evenly among the 12 cupcake liners, filling each about two thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Rotate the pan halfway through baking if your oven runs hot on one side.
6. Cool the cupcakes completely
- Remove the pan from the oven and let the cupcakes sit in the pan for 5 minutes.
- Transfer the cupcakes to a wire cooling rack to finish cooling completely, about 45 minutes to an hour.
- Do not skip this step. Warm cupcakes will melt the buttercream if you frost them too soon.
7. Make the chai buttercream
- In a large mixing bowl, beat the softened butter on medium speed for about 2 minutes, until pale and fluffy.
- Add the powdered sugar one cup at a time, beating on low speed after each addition to avoid a sugar cloud.
- Mix in the reserved teaspoon of chai spice blend, the vanilla extract, and the instant espresso powder if using.
- Add the heavy cream one tablespoon at a time, beating on medium high speed until the frosting is light, fluffy, and spreadable.
8. Frost and garnish
- Transfer the buttercream to a piping bag fitted with your favorite tip.
- Pipe a swirl of frosting onto each completely cooled cupcake.
- Finish each cupcake with a light dusting of ground cinnamon for that chai latte look.
If you want to try this same spice blend in another format, my Chai Scones with Maple Chai Glaze use a very similar warm spice profile.
Tips for The Best Pumpkin Chai Latte Cupcakes
A few small details make a big difference between good cupcakes and great ones.
- Use canned pumpkin puree, not pumpkin pie filling, since the filling already contains added sugar and spices.
- Bring your eggs and milk to room temperature before mixing, which helps the batter come together more smoothly.
- Measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
- Let the cupcakes cool completely before frosting, or the buttercream will slide right off.
- Toast your ground spices briefly in a dry pan before adding them to the batter for an extra boost of aroma, if you have a few extra minutes.
Read Also: Pumpkin Roll Cake Recipe
Serving Suggestions
These cupcakes are a natural fit for any fall gathering, from casual weeknight treats to holiday dessert spreads.
They also pair nicely with warm drinks, which only leans further into that cozy chai latte theme.
- Serve alongside a mug of chai tea or a real pumpkin spice latte for a matching flavor moment.
- Add them to a fall dessert table next to pie or a slice of Chocolate Pumpkin Cake.
- Pack a couple in a lunchbox as a sweet midday treat.
- Set out a small bowl of extra cinnamon or chai spice so guests can dust their own cupcake.
- Bring them to a potluck or bake sale, since they hold their shape well at room temperature.
Variations of Pumpkin Chai Latte Cupcakes
Once you’ve made the base recipe, it’s easy to switch things up depending on what you’re craving.
- Swap the buttercream for a chai spiced cream cheese frosting if you prefer a tangier topping.
- Add a shot of espresso instead of the espresso powder for a stronger coffee flavor.
- Stir 1/2 cup of mini chocolate chips into the batter for a chocolate chai twist.
- Top with a drizzle of caramel sauce along with the buttercream for extra sweetness.
- Bake the batter as a single layer cake instead of cupcakes, adjusting the bake time to 30 to 35 minutes.
You might also enjoy: Red Velvet Cupcakes
Storage and Reheating
These cupcakes store well, which makes them a great make-ahead option for busy weeks or holiday planning.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.
- Let refrigerated cupcakes sit at room temperature for about 20 minutes before serving, so the frosting softens back up.
- Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- Freeze unfrosted cupcakes in a freezer safe bag for up to 2 months, then thaw at room temperature before frosting.
- The buttercream can be made up to 3 days ahead and stored in the fridge. Bring it to room temperature and rewhip before piping.
My Pumpkin Cheesecake Recipe follows a similar make-ahead storage approach if you want to plan your fall baking in advance.
Nutritional Facts
Nutritional values are approximate and will vary depending on the exact ingredients and brands you use.
- Calories: approximately 320 per frosted cupcake
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 190mg
- Total Carbohydrates: 44g
- Dietary Fiber: 1g
- Sugars: 33g
- Protein: 3g
For a lighter dessert option with a similar fall flavor profile, my No Bake Pumpkin Cheesecake uses less added sugar per serving.
Health Benefits of Key Ingredients
While these cupcakes are certainly a treat, a few of the ingredients bring some genuine nutritional upside along with the flavor.
- Pumpkin puree is a good source of vitamin A and fiber, and it’s what keeps these cupcakes moist without needing extra fat.
- Cinnamon has natural anti-inflammatory properties and has been studied for its role in supporting healthy blood sugar levels.
- Ginger is well known for supporting digestion and can help settle an upset stomach.
- Cardamom contains antioxidants and has traditionally been used to support oral health and digestion.
- Cloves are rich in antioxidants and have natural antibacterial properties.
If you’re drawn to the health benefits of warm spices, you’ll also like the spice blend in my Pumpkin Mousse Recipe.
FAQs About Pumpkin Chai Latte Cupcakes
1. Can I use pumpkin pie spice instead of individual spices?
Yes, you can substitute about 3 1/2 teaspoons of pumpkin pie spice for the individual cinnamon, ginger, cardamom, cloves, and allspice listed in the recipe.
The flavor will be very close to the original, though slightly less complex than mixing your own blend.
2. Why did my cupcakes sink in the middle?
Sunken cupcakes usually happen from overmixing the batter or opening the oven door too early.
Mix the batter just until the flour disappears, and avoid checking on the cupcakes until at least the 15 minute mark.
3. Can I make these cupcakes ahead of time for a party?
Absolutely, and it’s actually a great strategy for entertaining.
Bake the cupcakes up to 2 days ahead and store them unfrosted, then make the buttercream and frost them the morning of your event.
4. Is there a dairy free version of this recipe?
You can substitute the milk with any unsweetened plant based milk and swap the butter in the frosting for a dairy free butter alternative.
The texture will be very similar, though the frosting may need slightly less liquid.
5. Can I turn this recipe into a layer cake instead?
Yes, this batter works well as a two layer 8 inch round cake.
Divide the batter evenly between two greased and floured cake pans and bake for 28 to 32 minutes, or until a toothpick comes out clean.
Pumpkin Chai Latte Cupcakes
Ingredients
- 1 3/4 cups all purpose flour about 220g, spooned and leveled
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1/2 cup granulated sugar about 100g
- 1/2 cup packed brown sugar about 110g
- 1/2 cup vegetable oil about 120ml
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 cup whole milk about 60ml, room temperature
- 1 cup unsalted butter about 227g, softened
- 3 1/2 cups powdered sugar about 420g
- 2 to 3 tablespoons heavy cream about 30-45ml
- 1 teaspoon instant espresso powder optional, for true latte flavor
- Extra ground cinnamon for dusting
Equipment
- 12-cup muffin tin
- Cupcake liners
- Hand mixer or stand mixer For buttercream frosting
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
- Piping bag and tip
- KitchenAid Stand Mixer Recommended, optional
- OXO Good Grips Cookie Scoop Recommended, optional
Method
- Preheat oven to 350°F and line a 12 cup muffin tin with paper liners.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and allspice in a medium bowl until evenly distributed.
- Whisk pumpkin puree, granulated sugar, and brown sugar in a large bowl until smooth. Add oil, then eggs one at a time, then vanilla until glossy.
- Add dry ingredients in two additions, folding gently with a spatula. Mix in milk after the first addition. Stop mixing once flour streaks disappear.
- Divide batter evenly among liners, filling each about two-thirds full. Bake for 18-20 minutes until a toothpick comes out clean, rotating pan halfway.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely (45 minutes to 1 hour). Do not frost while warm.
- Beat softened butter on medium speed for 2 minutes until pale and fluffy. Add powdered sugar one cup at a time, mixing on low to avoid sugar clouds.
- Mix in reserved chai spice blend, vanilla, and espresso powder if using. Add heavy cream one tablespoon at a time, beating until light and fluffy.
- Transfer buttercream to a piping bag with your favorite tip. Pipe a swirl onto each cooled cupcake and dust lightly with cinnamon.
Nutrition
Notes
- Pumpkin: Use canned pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Room temperature ingredients: Bring eggs and milk to room temperature for a smoother batter.
- Measuring flour: Spoon flour into the measuring cup and level off with a knife for accuracy.
- Cool completely: Do not frost warm cupcakes or the buttercream will melt and slide off.
- Make ahead option: Bake unfrosted cupcakes up to 2 days ahead and store at room temperature. Frost the day of serving.
- Buttercream storage: Make frosting up to 3 days ahead, refrigerate, then bring to room temperature and rewhip before piping.
- Freezing: Freeze unfrosted cupcakes in a freezer-safe bag for up to 2 months. Thaw at room temperature before frosting.
- Dairy-free: Substitute milk with unsweetened plant-based milk and use dairy-free butter alternative for the frosting.
- Layer cake option: Bake batter in two 8-inch round pans for 28-32 minutes to make a layer cake.
- Extra spice boost: Toast ground spices briefly in a dry pan before adding to the batter for enhanced aroma.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These Pumpkin Chai Latte Cupcakes are everything I want from a fall dessert in one bite.
They’re warmly spiced, easy enough for a weeknight, and special enough for a holiday table.
I hope you give this recipe a try this season and let it become one of your go to fall bakes.
If you make them, I’d love to hear how they turned out, so drop a comment below or share a photo when you bake your own batch.
Recommended:
- Lemon Cupcakes Recipe
- Strawberry Buttercream Frosting Recipe
- Chai Spiced Banana Bread
- Pumpkin Bread Pudding Recipe
- S’mores Cupcakes Recipe
