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Vanilla Chai Pumpkin Spice Latte Cupcakes

Vanilla Chai Pumpkin Spice Latte Cupcakes

These Vanilla Chai Pumpkin Spice Latte Cupcakes combine the cozy flavors of chai, pumpkin spice, and coffee for a fall-inspired treat. Topped with a creamy latte-flavored frosting, they’re perfect for autumn gatherings.
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Prep Time 45 minutes
Cook Time 20 minutes
Chill time 30 minutes
Total Time 1 hour 35 minutes
Servings 18 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

Instructions
 

Prep:

  • Preheat oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners. This recipe makes 18-20 cupcakes.
  • Open chai tea bags and empty the tea into a small bowl, breaking up any large chunks.
  • Whisk together flour, baking powder, baking soda, pumpkin pie spice, chai tea, and salt in a medium bowl for even spice distribution.

Making the Batter:

  • In a large bowl, combine pumpkin puree and vegetable oil, mixing until smooth.
  • Add eggs one at a time, mixing well after each.
  • Add both sugars and mix until glossy.
  • Add cooled coffee and vanilla extract, mixing until smooth and evenly combined.
  • Gradually add dry ingredients in three portions, mixing until no flour streaks remain. Don’t overmix – a few lumps are fine.

Baking:

  • Fill each cupcake liner 2/3 full using an ice cream scoop for even portions.
  • Bake for 18-22 minutes, or until a toothpick comes out clean and the tops spring back. They should be golden-brown and slightly domed.
  • Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Frosting:

  • Beat softened cream cheese and butter together until smooth and fluffy, about 2-3 minutes.
  • Gradually add powdered sugar on low speed, then add vanilla and 2 tablespoons heavy cream.
  • Beat on medium-high for 2-3 minutes until fluffy. If it’s too thick, add the remaining tablespoon of cream.

Assembly:

  • Once cupcakes are completely cool, pipe or spread frosting on top.
  • Dust with cinnamon and drizzle with caramel sauce for a finishing touch.