Name: Vanilla Chai Pumpkin Spice Latte Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: ¾ cup milk; 2 chai tea bags; 1¾ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon cinnamon; ½ teaspoon ground ginger; ¼ teaspoon nutmeg; ¼ teaspoon cloves; ½ cup unsalted butter, softened; ¾ cup brown sugar, packed; ¼ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup pumpkin puree; ¼ cup brewed espresso or strong coffee; ½ cup unsalted butter, softened; 2½ cups powdered sugar; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; 2 tablespoons strong chai tea, cooled; 1 teaspoon vanilla extract; 2 tablespoons heavy cream or milk; Whipped cream or extra buttercream; Cinnamon dusting; Caramel drizzle; Chai-spiced sugar

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These Vanilla Chai Pumpkin Spice Latte Cupcakes bring together the cozy flavors of a chai-spiced latte with the richness of pumpkin and a hint of vanilla. With a soft, moist cupcake base infused with warm spices and a creamy coffee-flavored frosting, these cupcakes are perfect for fall, Thanksgiving, or any time you crave a comforting sweet treat.

Why You’ll Love This Recipe

Perfect Fall Flavor – A mix of chai, pumpkin spice, and vanilla creates a warm and cozy taste.
Moist and Fluffy – Pumpkin puree keeps the cupcakes soft and tender.
Coffee-Inspired Frosting – A luscious buttercream with a touch of espresso for that latte vibe.
Easy to Make – Simple ingredients and quick steps make this an easy homemade treat.
Great for Any Occasion – Ideal for fall gatherings, coffee lovers, and holiday parties.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

All-purpose flour
Baking powder
Baking soda
Salt
Pumpkin pie spice
Chai spice (or ground cinnamon, ginger, cardamom, cloves, and nutmeg)
Unsalted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Pumpkin puree
Buttermilk

For the Coffee Buttercream Frosting:

Unsalted butter
Powdered sugar
Instant espresso powder (or brewed strong coffee)
Vanilla extract
Heavy cream or milk

Optional Garnishes:

Cinnamon or pumpkin spice dusting
Caramel drizzle
Cinnamon stick or star anise for decoration

Directions

Make the Cupcakes:

Preheat Oven – Set to 350°F (175°C) and line a cupcake pan with liners.
Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and chai spice.
Cream Butter and Sugar – In another bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Add Eggs and Vanilla – Mix in eggs one at a time, then stir in vanilla extract.
Incorporate Pumpkin and Buttermilk – Alternately add the dry ingredients and buttermilk, mixing until just combined.
Bake – Fill cupcake liners ¾ full and bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Let cool completely.

Make the Coffee Buttercream:

Beat Butter – Cream butter until smooth and fluffy.
Add Powdered Sugar and Espresso – Gradually mix in powdered sugar and espresso powder.
Adjust Consistency – Add vanilla and heavy cream, beating until light and spreadable.

Assemble the Cupcakes:

Frost – Pipe or spread the buttercream onto the cooled cupcakes.
Decorate – Sprinkle with cinnamon, drizzle with caramel, or garnish with a cinnamon stick.
Serve and Enjoy!

Servings and Timing

Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

Chai Latte Cupcakes – Skip the pumpkin and add extra chai spice for a full chai-flavored cupcake.
Maple Espresso Buttercream – Replace part of the sugar with maple syrup for a fall-inspired twist.
Dairy-Free Option – Use coconut milk instead of buttermilk and dairy-free butter for the frosting.
Extra Coffee Kick – Brush the cupcakes with brewed espresso before frosting for a stronger coffee flavor.
Nutty Version – Add chopped pecans or walnuts to the batter for added texture.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days for freshness.
Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw before frosting.
Reheating: Let refrigerated cupcakes sit at room temperature for 15 minutes before serving.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-puréed and not too watery.

What’s the difference between chai spice and pumpkin spice?

Chai spice has a mix of cinnamon, cardamom, ginger, cloves, and nutmeg, while pumpkin spice has cinnamon, nutmeg, ginger, and allspice.

Can I make these cupcakes without coffee?

Yes! The frosting will still be delicious with just vanilla and a little extra milk.

How do I keep my cupcakes from being too dense?

Make sure not to overmix the batter, and measure the flour correctly.

Can I make mini cupcakes instead?

Yes! Reduce the baking time to about 10-12 minutes for mini cupcakes.

What if I don’t have instant espresso powder?

You can use a small amount of very strong brewed coffee instead.

Can I use a different frosting?

Yes! Cream cheese frosting or vanilla buttercream would also pair well with these cupcakes.

How do I get smooth buttercream frosting?

Beat the frosting for a few extra minutes to make it light and fluffy.

Can I make these ahead of time?

Yes! Bake the cupcakes a day ahead and frost before serving.

What can I serve with these cupcakes?

A cup of chai tea, coffee, or a scoop of vanilla ice cream pairs perfectly!

Conclusion

These Vanilla Chai Pumpkin Spice Latte Cupcakes are the ultimate fall dessert, combining warm spices, creamy frosting, and the cozy flavors of a pumpkin spice latte. Whether you’re making them for a special event or just treating yourself, these cupcakes will bring a delicious taste of autumn to any occasion. Try them today and enjoy the perfect blend of chai, vanilla, and pumpkin spice!