Vanilla Chai Pumpkin Spice Latte Cupcakes
Vanilla Chai Pumpkin Spice Latte Cupcakes are a cozy fall treat bursting with warm chai spices, creamy vanilla, pumpkin moisture, and a subtle coffee undertone. Perfectly moist and tender, these cupcakes combine festive flavors with a smooth vanilla buttercream frosting, ideal for seasonal celebrations or a comforting indulgence any time of year.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with flour substitution)
Ingredients
Dry Ingredients
- All-Purpose Flour (or gluten-free flour blend for GF option)
- Baking Powder
- Baking Soda
- Chai Spice Blend (cinnamon, cardamom, ginger, cloves, black pepper)
- Pumpkin Spice
Wet Ingredients
- Butter (or oil, vegan butter/coconut oil for dairy-free)
- Granulated Sugar
- Brown Sugar
- Eggs (or flax eggs for vegan option)
- Pumpkin Puree (canned or fresh)
- Vanilla Extract
- Espresso or Strong Coffee (or brewed black/strong chai tea substitute)
- Milk or Buttermilk (plant-based milk for dairy-free)
Buttercream Frosting
- Butter (softened, or vegan margarine for dairy-free)
- Powdered Sugar
- Vanilla Extract
- Splash of Milk (or plant-based milk)
- Pumpkin Spice (for sprinkling or mixing in)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to get everything ready for the batter.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, chai spice blend, and pumpkin spice until fully combined for even flavor distribution.
- Combine Wet Ingredients: In a separate bowl, beat butter and sugars until creamy, then add eggs one at a time. Mix in pumpkin puree, vanilla extract, and brewed espresso or strong coffee, creating a smooth, aromatic batter.
- Blend Wet and Dry: Slowly add the dry ingredients to the wet mixture, alternating with milk or buttermilk, stirring gently to maintain a tender texture without overmixing.
- Fill and Bake: Divide the batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Cool Completely: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool fully before frosting, ensuring the buttercream won’t melt.
- Prepare Frosting: Beat softened butter until fluffy, gradually add powdered sugar, then vanilla and a splash of milk. Mix until smooth and creamy, adjusting consistency as needed.
- Frost and Garnish: Pipe or spread the vanilla buttercream over each cupcake, then sprinkle lightly with pumpkin spice for that final festive touch.
Notes
- Use room temperature eggs and butter for smoother batter and better rise.
- Freshly ground chai spices provide the most vibrant taste.
- Do not overmix the batter to keep cupcakes tender and light.
- Brew espresso or coffee strong but not bitter to complement spice flavors.
- Always frost cupcakes when fully cooled to avoid melting the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: pumpkin spice cupcakes, chai latte cupcakes, fall dessert, vanilla buttercream, gluten free cupcakes, dairy free option, seasonal baking
