Go Back

Vanilla Chai Pumpkin Latte Cupcakes

Vanilla chai pumpkin latte cupcakes with spiced, tender crumb and a vanilla-chai frosting swirl. Baked at 350F and finished with cinnamon and cardamom for an aromatic fall-style latte flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For chai pumpkin cupcakes
  • 1.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp chai spice (cinnamon, cardamom, ginger, cloves)
  • 0.5 tsp salt
  • 0.5 cup butter softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 0.33 cup strongly brewed chai tea cooled
  • 1 tsp vanilla
For vanilla chai frosting
  • 1 cup butter
  • 3 cup powdered sugar
  • 2 tbsp chai tea reduced
  • 1 tsp vanilla
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Chai tea + cupcake base
  1. Brew chai tea strongly until dark and fragrant, then cool it and reserve 2 tablespoons for the frosting.
  2. Preheat the oven to 350F and line cupcake tins with paper liners, keeping the tins ready for batter.
  3. Whisk all-purpose flour, baking powder, baking soda, chai spice, and salt until evenly combined and no dry pockets remain.
  4. Beat softened butter and brown sugar until fluffy, then add eggs one at a time, followed by pumpkin puree, cooled chai tea, and vanilla until smooth.
  5. Fold the flour mixture into the wet ingredients just until the batter comes together and looks evenly speckled with spices.
  6. Fill cupcake liners about 2/3 full so the tops bake up domed without overflowing.
  7. Bake at 350F for 18-20 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the cupcakes completely before frosting so the swirl holds its shape.
Vanilla chai frosting + finish
  1. Beat the frosting ingredients until smooth and fluffy, using reduced chai tea for the vanilla-chai flavor and keeping the texture light for piping.
  2. Pipe a generous swirl onto each fully cooled cupcake, aiming for a high, swirled peak in the center.
  3. Dust the tops with cinnamon and cardamom for a spiced finish and visible speckling.

Notes

For best frosting structure, cool cupcakes fully before piping so the butterfat doesn’t melt into the crumb. Store cupcakes in an airtight container in the refrigerator for up to 3 days; let come to room temperature for 15-20 minutes before serving. Freezing is yes—freeze unfrosted cupcakes up to 2 months, then thaw and frost. For a lighter option, use a 1:1 gluten-free all-purpose flour blend (stir well) to keep the same tender crumb.