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
Scale
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.
