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Pumpkin Chai Latte Cupcakes Recipe

Pumpkin Chai Latte Cupcakes

iamwinfred
These Pumpkin Chai Latte Cupcakes are the ultimate cozy fall dessert. They start with a soft, spiced pumpkin cake base loaded with warm chai flavors like cinnamon, ginger, cardamom, and clove, then finished with a fluffy chai-spiced buttercream that tastes just like your favorite coffee shop order.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 320 kcal

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

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

For the Chai Buttercream

  • 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

For Garnish

  • Extra ground cinnamon for dusting

Instructions
 

  • 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.

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.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 44gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 4.5gCholesterol: 45mgSodium: 190mgPotassium: 120mgFiber: 1gSugar: 33gVitamin A: 25IUVitamin C: 2mgCalcium: 4mgIron: 6mg
Keyword chai latte dessert, fall baking, pumpkin chai cupcakes, pumpkin spice cupcakes, spiced buttercream
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