Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon might just be the cozy treat you didn’t know you needed. These cupcakes blend the warm spices of chai and cinnamon with the creamy sweetness of vanilla and pumpkin, making every bite feel like a hug on a chilly day. If you enjoy baking and love seasonal flavors, you’re in for a real treat.

Why You Should Try Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon

Have you ever wanted to capture that perfect fall latte in cupcake form? These cupcakes do exactly that. The combination of chai spices and pumpkin creates a flavor profile that’s both comforting and exciting. Plus, the hint of cinnamon adds a little extra warmth that ties everything together.

What makes these cupcakes stand out? It’s the balance of spices and sweetness. The vanilla adds smoothness, while the chai spices bring in a subtle kick. Pumpkin keeps the texture moist and tender. Honestly, I’ve made these for friends, and they’ve all asked for the recipe immediately.

Variations I’ve Tried And Loved

Sometimes I switch up the frosting depending on my mood or the occasion. Here are a couple of ways I’ve tweaked the original cupcake:

• Cream Cheese Frosting: Adds a tangy contrast that pairs beautifully with the spices.
• Maple Glaze: Drizzled on top for an extra layer of sweetness and that signature fall vibe.
• Chopped Nuts: Sprinkled on the frosting for crunch and a bit of nuttiness.

Ever thought about adding a shot of espresso to the batter? It deepens the flavor and gives a subtle coffee undertone, which works surprisingly well with the chai spices.

Adaly Kandice

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon

Deliciously spiced vanilla chai pumpkin latte cupcakes topped with a cinnamon frosting, perfect for cozy autumn treats.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 360

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin puree
• 1/2 cup buttermilk
• 1/2 cup strong brewed chai tea, cooled

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk

Instructions

 

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
3. In a separate bowl, beat sugar and oil until combined.
4. Add eggs one at a time, then mix in vanilla extract.
5. Mix in the pumpkin puree.
6. Alternately add the dry ingredients and buttermilk and chai tea to the wet mixture, beginning and ending with the dry ingredients.
7. Fill the cupcake liners about 2/3 full and bake for 16-18 minutes or until a toothpick inserted comes out clean.
8. Allow cupcakes to cool completely before frosting.

1. In a bowl, beat softened butter until creamy.
2. Gradually add powdered sugar and cinnamon, mixing well.
3. Mix in vanilla extract and milk, one tablespoon at a time, until desired consistency is reached.
4. Frost the cooled cupcakes and dust with a little extra cinnamon if desired.

Notes

Use strong chai tea for the best flavor. Cupcakes can be stored in an airtight container for up to 3 days. For a dairy-free version, use almond milk and coconut oil.

Serving Ideas for Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon

These cupcakes shine on their own, but you can also serve them with:

• A hot cup of chai or coffee to echo the flavors.
• A scoop of vanilla ice cream for an indulgent dessert.
• Fresh fruit like sliced pears or apples on the side for a refreshing contrast.

Ever tried warming them up slightly before eating? It brings out the pumpkin aroma even more. Just a quick 10 seconds in the microwave does the trick.

Tips for Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon

Here’s what I’ve learned after baking these a handful of times:

• Use fresh spices for the best flavor. Ground spices lose their punch after a while.
• Don’t overmix the batter; it keeps the cupcakes tender.
• Make sure your pumpkin puree isn’t too watery. If it is, strain it a bit before using.
• Let the cupcakes cool completely before frosting, or the frosting will melt.

Have you ever thought about making your own chai spice blend? It’s surprisingly simple and lets you adjust the flavors to your liking.

Leftovers and Storage

If you have leftovers (which might be rare), store the cupcakes in an airtight container in the fridge. They keep well for about 3-4 days. Before serving, let them come to room temperature or warm them slightly.

You can also freeze unfrosted cupcakes for up to 2 months. Just thaw them overnight in the fridge and frost when ready to serve.

Common Mistakes to Avoid

Some common pitfalls I’ve seen or experienced:

• Using pumpkin pie filling instead of pure pumpkin puree. The filling is too sweet and changes the texture.
• Skipping the buttermilk or not substituting it properly. It adds acidity that helps the cupcakes rise and stay moist.
• Overbaking. These cupcakes dry out quickly if left in too long, so keep an eye on the timer.
• Frosting warm cupcakes. It leads to a messy meltdown instead of a pretty swirl.

Ever made the mistake of mixing everything too fast? I have, and the cupcakes turned out dense. Slow and steady wins the race here.

Nutrition Facts (per serving)

• Calories: 360 kcal
• Carbohydrates: 45 g
• Protein: 4 g
• Fat: 18 g
• Fiber: 2 g
• Sugar: 28 g

These cupcakes are definitely a treat, but they also bring some pumpkin goodness and warming spices to the table. Perfect for sharing or keeping all to yourself on a cozy afternoon.