Description
Moist pumpkin cupcakes infused with chai spices and topped with a creamy vanilla latte frosting.
Ingredients
Scale
For the Crust:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup strong brewed chai tea, cooled
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp instant coffee granules dissolved in 1 tbsp hot water
- 1 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk together flour, baking soda, salt, and spices in a medium bowl. In a large bowl, mix pumpkin, oil, eggs, sugars, chai tea, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Fill cupcake liners 2/3 full.
- Bake for 18-22 minutes or until a toothpick comes out clean. Cool completely before frosting.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar, coffee mixture, and vanilla. Beat until fluffy. Pipe onto cooled cupcakes.
Notes
You can customize the seasonings to taste.