Description
Moist pumpkin cupcakes infused with chai and vanilla, topped with a creamy latte-inspired frosting and a sprinkle of cinnamon.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp chai spice blend
- 1 cup 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
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and chai spice.
- In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, vanilla, and chai tea 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.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and coffee, beating until fluffy. Frost cooled cupcakes and sprinkle with cinnamon.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 40g
- Fat: 18g
- Carbohydrates: 52g
- Protein: 4g