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Vanilla Chai Pumpkin Latte Cupcakes

Vanilla chai pumpkin latte cupcakes with spiced vanilla chai frosting—soft pumpkin cupcakes baked then finished with a fluffy pipeable swirl. Brewed chai tea is mixed into the batter and reduced into the frosting for a warm cinnamon-cardamom aroma.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 245
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 sheet pan

Method
 

Bake the chai pumpkin cupcakes
  1. Brew chai tea strongly, then cool completely and reserve 2 tablespoons for the frosting.
  2. Preheat the oven to 350F and line cupcake tins with liners.
  3. Whisk together all-purpose flour, baking powder, baking soda, chai spice, and salt.
  4. Beat the softened butter and brown sugar until fluffy.
  5. Add the eggs one at a time, then mix in pumpkin puree, cooled chai tea, and vanilla.
  6. Fold the flour mixture into the pumpkin batter until just combined.
  7. Fill each cupcake liner about 2/3 full.
  8. Bake for 18-20 minutes, until the tops spring back lightly when touched.
  9. Cool the cupcakes completely before frosting.
Make and finish the vanilla chai frosting
  1. Beat the frosting ingredients until smooth and fluffy: butter, powdered sugar, reduced chai tea, vanilla, and cinnamon.
  2. Pipe a generous swirl of frosting onto each cooled cupcake.
  3. Dust the tops with cinnamon and cardamom for a spiced finish.

Notes

Pro tip: make the chai tea the day before so it’s fully cooled—warm tea can cause batter to look slightly grainy. Store frosted cupcakes covered in the fridge up to 4 days. Freeze unfrosted cupcakes wrapped well up to 2 months; thaw overnight in the fridge and frost. If you want a lighter frosting, use half butter and half lactose-free butter substitute (texture stays pipeable).