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Vanilla Chai Pumpkin Latte Cupcakes

Vanilla chai pumpkin latte cupcakes with spiced pumpkin batter and a silky vanilla chai frosting. Baked until just set, then topped with a generous swirl and a cinnamon-cardamom dusting.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For chai pumpkin cupcakes
  • 1.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp chai spice cinnamon, cardamom, ginger, cloves
  • 0.5 tsp salt
  • 0.5 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 0.33 cup strongly brewed chai tea, cooled
  • 1 tsp vanilla
For vanilla chai frosting
  • 1 cup butter
  • 3 cup powdered sugar
  • 2 tbsp chai tea reduced
  • 1 tsp vanilla
  • 0.5 tsp cinnamon

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Brew tea and prep the oven
  1. Brew chai tea strongly, then cool it and reserve 2 tablespoons for the frosting.
  2. Preheat oven to 350°F and line cupcake tins with paper liners.
Make the chai pumpkin cupcake batter
  1. Whisk all-purpose flour, baking powder, baking soda, chai spice, and salt until evenly combined.
  2. Beat butter and brown sugar until fluffy, about 2 to 3 minutes.
  3. Add eggs one at a time, then mix in pumpkin puree, cooled chai tea, and vanilla until smooth.
  4. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  5. Fill cupcake liners about 2/3 full with batter.
Bake and cool
  1. Bake at 350°F for 18 to 20 minutes, until a toothpick in the center comes out clean.
  2. Cool cupcakes completely before frosting.
Make and pipe vanilla chai frosting
  1. Beat butter until creamy, then add powdered sugar and mix until smooth and fluffy.
  2. Beat in reduced chai tea, vanilla, and cinnamon until the frosting is spreadable and light.
  3. Pipe a generous swirl onto each cooled cupcake.
  4. Dust cupcakes with cinnamon and cardamom for a spiced finish.

Notes

Pro tip: cool the cupcakes fully before piping so the frosting sets cleanly without melting. Store in an airtight container at room temperature up to 2 days or refrigerate up to 5 days. Freeze unfrosted cupcakes up to 2 months; thaw and frost after thawing. For a lighter option, use half butter and half plant-based butter in both batter and frosting (texture may be slightly softer).