If you adore the cozy flavors of fall and the comforting charm of your favorite café drink, then this Vanilla Chai Pumpkin Spice Latte Cupcakes Recipe is about to become your new obsession. These cupcakes capture the essence of a warm pumpkin spice latte infused with aromatic chai and a hint of vanilla, all wrapped up in a delightfully moist cupcake crowned with luscious spiced frosting. It’s like sipping your favorite seasonal latte but in a handheld, bite-sized treat that’s perfect for sharing or savoring solo with a good book. You’ll love how each component brings a sparkle of warmth and joy to your taste buds.
Ingredients You’ll Need
This recipe relies on classic, straightforward ingredients that come together to create magic. Each one plays an essential role in making the cupcakes tender, flavorful, and perfectly spiced—nothing complicated, just pure pumpkin spice latte goodness in cupcake form.
- All-purpose flour: Provides the perfect structure to hold everything together with a tender crumb.
- Granulated sugar: Sweetens the cupcakes while contributing to a light texture.
- Unsalted butter: Adds richness and keeps the cupcakes moist and flavorful.
- Pumpkin puree: Brings a velvety texture and that unmistakable fall flavor.
- Large eggs: Bind everything together and add fluffiness.
- Brewed chai tea (cooled): Infuses subtle spice notes that elevate the pumpkin.
- Whole milk: Balances moisture for a smooth batter.
- Vanilla extract: Adds warmth and enhances all the spices perfectly.
- Baking powder and baking soda: Work as leavening agents to make the cupcakes rise beautifully.
- Salt: Enhances all the sweetness and spices subtly.
- Pumpkin pie spice: The heart of the flavor, bringing cinnamon, nutmeg, and clove together in harmony.
- Brewed espresso or strong coffee: Adds depth and intensifies the latte character, especially in the frosting drizzle.
- Confectioners’ sugar (for frosting): Creates that silky, sweet finish in the frosting.
How to Make Vanilla Chai Pumpkin Spice Latte Cupcakes Recipe
Step 1: Prepare Your Baking Environment
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This setup ensures your cupcakes bake evenly and are easy to remove for frosting later.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Sifting helps prevent lumps and ensures the spices are evenly distributed, giving your cupcakes that coveted consistent flavor and texture.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy—about 2 to 3 minutes. This step is crucial because incorporating air here helps your cupcakes avoid being dense.
Step 4: Add the Eggs
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Eggs bring structure and richness to these cupcakes, so take your time for a smooth batter.
Step 5: Combine Pumpkin and Vanilla
Mix in the pumpkin puree and vanilla extract until thoroughly blended. The pumpkin brings moisture and deep autumn flavor, while the vanilla enhances the warm spices and tea.
Step 6: Incorporate the Chai Tea and Milk
Add the cooled chai tea and whole milk to the mixture, stirring until well combined. The chai tea introduces gentle spice notes that work beautifully with the pumpkin pie spice.
Step 7: Add the Dry Ingredients
Gradually fold the sifted flour mixture into the wet ingredients, stirring gently just until everything is combined. Avoid overmixing here to keep the cupcakes tender and soft.
Step 8: Fill the Cupcake Liners
Spoon the batter into the prepared liners, filling each about two-thirds full to allow for plenty of rise without overflowing.
Step 9: Bake Until Perfect
Bake the cupcakes for 18 to 22 minutes at 350°F. Test doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs but no wet batter.
Step 10: Cool the Cupcakes
Let the cupcakes cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before frosting. This ensures the frosting won’t melt when applied.
Step 11: Prepare the Frosting
Beat the softened butter until creamy, then gradually add confectioners’ sugar and pumpkin pie spice, beating well after each addition for a smooth and spiced frosting base.
Step 12: Add Pumpkin and Vanilla to Frosting
Mix in the pumpkin puree and vanilla extract. Adjust the texture with milk or cream added one tablespoon at a time until your frosting feels just right for piping or spreading.
Step 13: Frost Your Cupcakes
Once cooled, use a piping bag fitted with your preferred tip to decorate the cupcakes. This step turns your fall-inspired cupcakes into eye-catching treats perfect for any gathering.
Step 14: Optional Latte Drizzle
For the finishing touch, drizzle the cupcakes with brewed espresso or strong coffee to deepen the latte flavor and impress your guests with every bite.
How to Serve Vanilla Chai Pumpkin Spice Latte Cupcakes Recipe
Garnishes
Enhance your cupcakes further by adding a sprinkle of cinnamon, a few toasted pumpkin seeds, or even a light dusting of cocoa powder over the frosting. These small touches not only add texture but elevate the visual appeal, making each cupcake irresistible.
Side Dishes
Pair these cupcakes with a warm chai latte, a cup of rich coffee, or even a hot apple cider for a perfect fall-themed treat experience. A bright and simple fruit salad can also provide a refreshing contrast to the rich spices.
Creative Ways to Present
Serve the cupcakes on a rustic wooden board with autumn leaves for a charming seasonal vibe, or arrange them in a tiered dessert stand for an elegant holiday gathering. Wrapping each cupcake with a little parchment collar adds a bakery-style flair that’s delightful and keeps fingers clean.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature for up to two days, or refrigerate for up to five days to keep the frosting fresh and the cake moist.
Freezing
You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Thaw overnight in the fridge before frosting. Alternatively, freeze frosted cupcakes in a single layer on a tray, then transfer them to a container and thaw in the fridge.
Reheating
For a just-baked warmth feel, gently microwave a cupcake without frosting for about 10-15 seconds. If frosting is on, avoid microwaving as it may melt. Instead, bring cupcakes to room temperature to enjoy the best texture and taste.
FAQs
Can I use chai powder instead of brewed chai tea?
Yes, you can, but be sure to mix the chai powder with the milk to create a concentrated chai liquid for the recipe. This helps maintain the balance of moisture and flavor in the cupcakes.
Is it necessary to use espresso or coffee in the recipe?
While not essential, adding espresso or strong coffee enhances the ‘latte’ aspect by deepening the flavor profile, especially in the frosting drizzle. You can omit it if you prefer a milder taste.
Can I substitute pumpkin puree with fresh pumpkin?
Fresh pumpkin should be cooked and pureed until smooth before using. However, canned pumpkin puree is often preferred for consistency and convenience in this recipe.
Are these cupcakes gluten-free?
The recipe as is uses all-purpose wheat flour. To make it gluten-free, you could try replacing the flour with a gluten-free blend suitable for baking, but results might vary.
How long do these cupcakes stay fresh?
They stay fresh at room temperature for about 2 days and up to 5 days refrigerated when stored in an airtight container. For longer storage, freezing is recommended.
Final Thoughts
The Vanilla Chai Pumpkin Spice Latte Cupcakes Recipe brings one of the most comforting and festive beverage flavors right into your kitchen as a delightful baked treat. These cupcakes are an absolute joy to make and share, perfect for cozy evenings or seasonal celebrations. I promise once you try this recipe, you’ll find yourself reaching for these cupcakes to brighten up your fall days again and again!
Print
Vanilla Chai Pumpkin Spice Latte Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Vanilla Chai Pumpkin Spice Latte Cupcakes combine the warm, comforting flavors of chai tea, pumpkin spice, and espresso to create a delicious fall-inspired treat. Moist pumpkin-infused cupcakes are topped with a creamy, spiced frosting and an optional espresso drizzle for a rich latte flavor.
Ingredients
Cupcakes
- 1 and 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/2 cup brewed chai tea, cooled
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 cup brewed espresso or strong coffee (optional for drizzle)
Frosting
- 1 cup unsalted butter, softened
- 3 cups confectioners’ sugar
- 1 tsp vanilla extract
- 2 tbsp pumpkin puree
- 1 tsp pumpkin pie spice
- 1–2 tablespoons milk or cream, as needed
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Sift dry ingredients: In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice to combine and aerate.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add eggs: Beat the eggs into the creamed butter mixture one at a time, ensuring each egg is fully incorporated before adding the next.
- Incorporate pumpkin and vanilla: Mix in the pumpkin puree and vanilla extract until well combined.
- Add liquids: Stir in the cooled brewed chai tea and whole milk, blending until the mixture is smooth.
- Combine dry and wet ingredients: Gradually add the sifted flour mixture to the wet ingredients, stirring gently just until incorporated to avoid overmixing the batter.
- Fill cupcake liners: Spoon the batter into the lined muffin tin cups, filling each about two-thirds full for proper rising.
- Bake cupcakes: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool cupcakes: Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare frosting: Beat the butter until creamy and smooth. Gradually add the confectioners’ sugar and pumpkin pie spice, beating thoroughly after each addition.
- Add pumpkin and vanilla to frosting: Mix in the pumpkin puree and vanilla extract. Add milk or cream one tablespoon at a time to reach the desired frosting consistency.
- Frost cupcakes: Once cooled, pipe the frosting onto each cupcake using a piping bag and your preferred tip for a polished look.
- Optional espresso drizzle: Drizzle brewed espresso or strong coffee lightly over the frosted cupcakes to enhance the latte flavor, if desired.
Notes
- Ensure the chai tea is fully cooled before adding to the batter to prevent curdling.
- Do not overmix the batter once the flour is added to keep cupcakes tender and light.
- For a stronger pumpkin flavor, you can increase the pumpkin puree in the batter slightly.
- The espresso drizzle adds a nice latte touch but can be omitted for a milder flavor.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for best texture.
