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Vanilla Chai Pumpkin Latte Cupcakes

Vanilla chai pumpkin latte cupcakes with warm chai-spice batter and a silky vanilla chai frosting swirl. Baked to a tender crumb, then finished with cinnamon and cardamom dusting for a cozy spiced top.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
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

Method
 

Brew and prep
  1. Brew chai tea strongly, then cool it completely and reserve 2 tablespoons for the frosting.
  2. Preheat the oven to 350F and line cupcake tins.
Make chai pumpkin batter
  1. Whisk together all-purpose flour, baking powder, baking soda, chai spice, and salt.
  2. Beat butter and brown sugar until fluffy, then add eggs, pumpkin puree, chai tea, and vanilla.
  3. Fold the flour mixture into the wet ingredients just until combined.
  4. Fill cupcake liners about 2/3 full with batter.
Bake and cool
  1. Bake at 350F for 18-20 minutes, until the tops spring back when lightly touched.
  2. Cool cupcakes completely before frosting.
Make and finish frosting
  1. Beat the frosting ingredients until smooth and fluffy (powdered sugar, butter, reserved 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.

Notes

For the best texture, cool cupcakes fully before piping so the frosting holds its swirl. Store cupcakes in an airtight container in the fridge for up to 4 days; freezing is yes—freeze unfrosted or frosted (thaw overnight in the fridge) for up to 2 months. For a dairy-light swap, use vegan butter sticks in both the cupcake batter and frosting (texture may be slightly softer but still pipeable).