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Vanilla Chai Pumpkin Latte Cupcakes

Vanilla chai pumpkin latte cupcakes with warm chai spice, pumpkin puree, and a vanilla chai frosting swirl. Baked to a tender crumb, then topped with cinnamon and cardamom for a cozy finish.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 370
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 reduced
  • 1 tsp vanilla
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Brew tea and prep the batter
  1. Brew chai tea strongly, then cool completely and reserve 2 tablespoons for the frosting.
  2. Preheat the oven to 350F and line cupcake tins with paper liners.
  3. Whisk all-purpose flour, baking powder, baking soda, chai spice, and salt until evenly combined.
  4. Beat softened butter and brown sugar until fluffy, then add eggs, pumpkin puree, cooled chai tea, and vanilla and mix until smooth.
  5. Fold the flour mixture into the wet ingredients just until no dry streaks remain, then divide batter into liners filling each about 2/3 full.
Bake and finish with frosting
  1. Bake for 18-20 minutes, until the cupcakes spring back when lightly pressed.
  2. Cool cupcakes completely before frosting.
  3. Beat frosting ingredients (butter, powdered sugar, reduced chai tea, vanilla, and cinnamon) until smooth and fluffy.
  4. Pipe a generous swirl of vanilla chai frosting onto each cooled cupcake.
  5. Dust the tops with cinnamon and cardamom for a spiced finish.

Notes

For the strongest chai flavor, brew the tea a little extra concentrated and cool it fully before mixing. Store cupcakes in an airtight container in the fridge for up to 4 days; freeze unfrosted cupcakes up to 2 months and thaw, then frost after thawing. If you want a dairy-light swap, use a 1:1 plant-based butter for both batter and frosting for a similar texture.