Vanilla Chai Pumpkin Spice Latte Cupcakes
Vanilla Chai Pumpkin Spice Latte Cupcakes combine the warm, aromatic flavors of chai spices, creamy vanilla, and pumpkin spice latte in moist, fluffy cupcakes topped with rich cream cheese frosting. Perfect for cozy autumn afternoons or festive gatherings, these cupcakes offer a unique and comforting seasonal treat that’s easy to make with simple ingredients.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Total Time: 40-45 minutes
- Yield: 12 cupcakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (if using gluten-free flour alternative)
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin spice blend (cinnamon, nutmeg, cloves, ginger)
- ¼ teaspoon salt
Wet Ingredients
- ½ cup pumpkin puree
- 2 vanilla chai tea bags or 2 teaspoons ground chai spices
- ½ cup milk (or chai-infused milk)
- ½ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Chai-Infused Milk: Steep the vanilla chai tea bags or ground chai spices in warm milk for 5 to 10 minutes to extract a flavorful tea base. Strain out the solids and set the chai-infused milk aside to cool.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, pumpkin spice blend, and salt until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, beat the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, and the cooled chai-infused milk until smooth and creamy.
- Blend Wet and Dry Ingredients: Gradually fold the dry mixture into the wet ingredients just until combined, being careful not to overmix to keep the batter light and fluffy.
- Fill Cupcake Liners and Bake: Spoon the batter evenly into lined cupcake tins, filling each about two-thirds full. Bake at 350°F (175°C) for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely.
- Prepare Cream Cheese Frosting: While the cupcakes cool, beat the softened cream cheese and butter together until fluffy. Gradually add powdered sugar and vanilla extract, continuing to beat until smooth and spreadable.
- Frost and Decorate: Once the cupcakes are completely cooled, generously frost them with the cream cheese frosting. Optionally, dust with cinnamon or nutmeg for extra warmth and garnish with pumpkin seeds or edible gold dust.
Notes
- Use room temperature ingredients for even blending and baking.
- Gently fold the batter to avoid dense cupcakes and maintain fluffiness.
- Steep chai tea well for a stronger, more distinctive chai flavor.
- Let cupcakes cool completely before frosting to prevent frosting meltdown.
- Using pumpkin pie spice is an easy shortcut as it contains a balanced autumn spice blend.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Vanilla Chai Pumpkin Spice Latte Cupcakes, fall cupcakes, pumpkin cupcakes, chai spice, cream cheese frosting, autumn desserts
