Description
These Pumpkin Chai Latte Cupcakes combine the warm, spicy flavors of chai tea and pumpkin puree in a moist, tender cupcake topped with creamy cinnamon-spiced cream cheese frosting. Perfect for fall or any cozy occasion, these cupcakes deliver a unique twist on traditional pumpkin treats with aromatic chai spices infused in every bite.
Ingredients
Scale
Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 tablespoon chai tea leaves or two chai tea bags
- 3/4 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 to 2 tablespoons milk (as needed for consistency)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and chai tea leaves. Set this dry mixture aside to evenly distribute spices.
- Combine wet ingredients: In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth and fully combined, forming a moist base.
- Add eggs and vanilla: Incorporate the eggs one at a time, whisking thoroughly after each addition to ensure they are fully integrated. Stir in the vanilla extract for added flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the pumpkin mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until blended to keep cupcakes tender.
- Fill cupcake liners: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake the cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool cupcakes: Remove from the oven and let the cupcakes cool in the tin for approximately 5 minutes before transferring them to a wire rack to cool completely.
- Prepare frosting base: In a large mixing bowl, beat the softened unsalted butter and cream cheese together until the mixture is creamy and smooth.
- Add powdered sugar: Gradually add the powdered sugar to the butter and cream cheese mixture, beating until the frosting is smooth, creamy, and fluffy.
- Flavor the frosting: Mix in the vanilla extract and ground cinnamon to infuse the frosting with additional warm flavors. Add milk, one tablespoon at a time, until the desired spreadable consistency is achieved.
- Frost cupcakes: Once the cupcakes have completely cooled, generously frost them with the prepared cream cheese frosting using a spatula or piping bag for an attractive finish.
Notes
- Use chai tea leaves for stronger chai flavor; if using tea bags, finely crumble the leaves before adding to the dry ingredients.
- Ensure pumpkin puree is pure and not pumpkin pie filling for best results.
- Frost cupcakes only when completely cool to prevent frosting from melting.
- Storage: Store cupcakes covered in the refrigerator for up to 3 days; bring to room temperature before serving.
- For a dairy-free option, substitute cream cheese and butter with dairy-free alternatives and use non-dairy milk.
