Vanilla Chai Pumpkin Spice Latte Cupcakes
These cupcakes take everything cozy about fall drinks and turn them into something you can actually bite into. The pumpkin keeps them really moist without making them heavy, and the mix of chai and vanilla gives them more depth than your usual pumpkin spice treats.
The coffee in the frosting actually works – it cuts through the sweetness and makes them taste more grown-up. They’re perfect for autumn parties or just when you want something that feels special but isn’t fussy. Plus, they actually taste better the next day once the spices have settled in.
What you need for Vanilla Chai Pumpkin Spice Latte Cupcakes
INGREDIENTS:
– 2½ cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 2 teaspoons pumpkin pie spice
– 2 chai tea bags (contents removed)
– ½ teaspoon salt
– 1 cup pumpkin puree
– ½ cup vegetable oil
– 2 large eggs
– 1 cup granulated sugar
– ½ cup brown sugar
– ½ cup strong brewed coffee, cooled
– 2 teaspoons vanilla extract
Cream Cheese Frosting:
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 4 cups powdered sugar
– 1 teaspoon vanilla extract
– 2-3 tablespoons heavy cream
Garnish:
– Ground cinnamon
– Caramel sauce (optional)
How to make Vanilla Chai Pumpkin Spice Latte Cupcakes
Prep (15 minutes):
1. Start by preheating your oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners – you’ll get about 18-20 cupcakes from this recipe.
2. Open your chai tea bags and empty the contents into a small bowl. You’re looking for the loose tea mixture, which will add those warm, spicy notes throughout the cupcakes. Break up any large chunks with your fingers.
3. In a medium bowl, whisk together your flour, baking powder, baking soda, pumpkin pie spice, chai tea, and salt. This thorough mixing is important – you want all those spices evenly distributed so every bite has that perfect fall flavor.
Making the Batter (15 minutes):
4. In your large mixing bowl, combine the pumpkin puree and vegetable oil first. Mix until they’re completely blended – the mixture should be smooth and uniform, no streaks of oil visible.
5. Add your eggs one at a time, mixing well after each. The batter will become lighter in color and slightly fluffier.
6. Pour in both sugars and mix until well combined. Your batter should look glossy at this point.
7. Here’s a crucial step: add your cooled coffee and vanilla extract. The coffee needs to be cool or you’ll scramble those eggs! Mix until everything is evenly incorporated – the batter will become thinner and have a lovely warm brown color.
8. Now gradually add your dry ingredients to the wet mixture in three portions, mixing just until you don’t see any more flour streaks. Don’t overmix – a few tiny lumps are okay! The batter should be thick but still easily spoonable.
Baking (18-22 minutes):
9. Fill each cupcake liner about 2/3 full – I use an ice cream scoop for even portions. The batter should sit just below the top of the liner.
10. Bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. The tops should be slightly domed and have a warm golden-brown color.
11. Let them cool in the pan for 5 minutes (they’ll be too delicate to move right away), then transfer to a wire rack to cool completely.
Frosting (10 minutes):
12. While the cupcakes cool, make your frosting. Beat the softened cream cheese and butter together until completely smooth and fluffy – about 2-3 minutes. If you see any lumps, keep beating!
13. Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud. Once it’s all incorporated, add the vanilla and 2 tablespoons of heavy cream.
14. Beat on medium-high for 2-3 minutes until light and fluffy. If it’s too thick, add the remaining tablespoon of cream. The frosting should hold its shape but be smooth enough to pipe.
Assembly:
15. Once cupcakes are completely cool (this is important – even slightly warm cupcakes will make your frosting melt), pipe or spread the frosting on top.
16. Finish with a light dusting of cinnamon and a drizzle of caramel sauce if you’re using it. The cinnamon adds both flavor and that perfect finishing touch to the appearance.
These are best enjoyed the day they’re made, but they’ll keep well in an airtight container in the fridge for up to 3 days. Just let them come to room temperature before serving for the best texture and flavor!
🧁 Recipe Notes & Tips:
• Don’t skip the coffee! It deepens the pumpkin flavor without making things taste like coffee
• Room temp ingredients are crucial – cold eggs or cream cheese will give you lumpy batter
• No pumpkin pie spice? Mix 1½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp allspice
• Regular tea bags work fine – no need for fancy loose leaf chai
• To prevent overflow, fill liners 2/3 full – they rise more than you’d expect!
🥤 Serving Suggestions:
• Perfect with hot apple cider or spiced chai latte
• Balance the sweetness with unsweetened black coffee
• For parties, serve with spiked hot chocolate or pumpkin spice martinis
• Kids love these with cold milk
🎉 Different Occasions:
• Fall bake sales: Package individually in clear bags with autumn ribbon
• Thanksgiving: Top with maple leaves made from fondant
• Halloween: Add orange food coloring to frosting, top with candy corn
• Baby shower: Mini versions work great on dessert tables
• Office potluck: Transport unfrosted, frost on site
📦 Storage & Leftovers:
• Counter: 2 days in airtight container
• Fridge: Up to 5 days
• Freezer: Unfrosted cupcakes freeze well for 2 months
• Frosting: Keeps 1 week in fridge, bring to room temp before using
• Never freeze frosted cupcakes – frosting gets weird!
