Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vanilla Chai Pumpkin Spice Latte Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Vanilla Chai Pumpkin Spice Latte Cupcakes are soft, spiced, and infused with chai tea and pumpkin flavors, making them the ultimate fall treat! Topped with a creamy vanilla chai buttercream, they taste just like your favorite seasonal latte in cupcake form. Perfect for autumn gatherings, Thanksgiving, or when you just want a cozy, spiced dessert.

Ingredients

Units Scale

For the Cupcakes:

  • 3/4 cup milk
  • 2 chai tea bags
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 1/4 cup brewed espresso or strong coffee

For the Vanilla Chai Buttercream:

  • 1/2 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons strong chai tea, cooled
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream or milk

For Topping (Optional):

  • Whipped cream or extra buttercream
  • Cinnamon dusting
  • Caramel drizzle
  • Chai-spiced sugar

Instructions

Make the Cupcakes:

  1. Infuse the Milk: Heat the milk in a small saucepan until warm (not boiling). Add the chai tea bags and steep for 10 minutes. Remove tea bags and let the chai-infused milk cool.
  2. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 liners.
  3. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Cream Butter & Sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until fluffy.
  5. Add Eggs & Vanilla: Mix in the eggs one at a time, followed by the vanilla extract and pumpkin puree.
  6. Combine Wet & Dry: Gradually mix in the dry ingredients, alternating with the chai-infused milk and espresso. Stir until just combined.
  7. Bake: Fill cupcake liners ¾ full and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Make the Chai Buttercream:

  1. Beat Butter: In a large bowl, beat the butter until creamy.
  2. Add Powdered Sugar & Spices: Mix in powdered sugar, cinnamon, and nutmeg.
  3. Add Liquid Ingredients: Gradually add the brewed chai, vanilla, and heavy cream, beating until light and fluffy.

Assemble the Cupcakes:

  1. Frost & Decorate: Pipe the buttercream onto cooled cupcakes. Top with whipped cream, a sprinkle of cinnamon, or caramel drizzle if desired.
  2. Serve & Enjoy!

 

Notes

  • Make it Extra Chai-Spiced: Add ½ teaspoon of ground chai spice blend to the batter.
  • For a More Latte-Like Flavor: Increase the brewed espresso to ½ cup and reduce the chai-infused milk slightly.
  • Storage: Store in an airtight container for 3 days at room temp or 5 days in the fridge.

Find it online: https://recipe.ukfinda.com/vanilla-chai-pumpkin-spice-latte-cupcakes/