Description
Moist pumpkin cupcakes infused with chai spices and vanilla, topped with a creamy latte-inspired frosting and a sprinkle of cinnamon.
Ingredients
Scale
For the Crust:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp chai spice blend
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup strong brewed chai tea, cooled
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp strong brewed coffee, cooled
- Ground cinnamon for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking soda, salt, and chai spice blend.
- In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Gradually add dry ingredients, then mix in chai tea until just combined.
- Divide batter evenly among cupcake liners (about 3/4 full). Bake for 18-22 minutes, or until a toothpick comes out clean. Cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla and coffee until creamy. Pipe onto cooled cupcakes and sprinkle with cinnamon.
Notes
You can customize the seasonings to taste.