Fall flavors collide in the most delightful way with these Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon. Picture a light, spiced cupcake infused with chai tea, swirled with pumpkin latte goodness, and crowned with a fluffy cinnamon frosting. These cupcakes turn your favorite autumn drink into a handheld treat that’s perfect for cozy gatherings, afternoon tea, or Thanksgiving dessert tables.
Ingredients for Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon
To make approximately 24 cupcakes, gather the following:
Dry Ingredients:
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2 ½ cups (312g) all-purpose flour
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2 tsp baking powder
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1 tsp baking soda
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1 tsp ground cinnamon
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½ tsp ground ginger
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½ tsp ground cardamom
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¼ tsp ground cloves
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¼ tsp ground nutmeg
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½ tsp salt
Wet Ingredients:
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¾ cup (170g) unsalted butter, softened
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1 cup (200g) granulated sugar
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½ cup (100g) light brown sugar, packed
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3 large eggs, room temperature
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1 tsp pure vanilla extract
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1 cup (240ml) pumpkin puree (not pumpkin pie filling)
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½ cup (120ml) brewed chai tea, cooled (use your favorite vanilla chai blend)
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½ cup (120ml) whole milk or oat milk
For the Cinnamon Frosting:
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1 cup (227g) unsalted butter, softened
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4 cups (480g) powdered sugar, sifted
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2 tsp ground cinnamon
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2 tsp pure vanilla extract
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2–4 tbsp heavy cream or milk
Optional Garnishes:
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A light dusting of ground cinnamon
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Mini cinnamon sticks or vanilla chai tea bags (for presentation)
Required Kitchen Tools
No specialty equipment is needed—just your standard baking arsenal:
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Two mixing bowls (one large, one medium)
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Electric mixer (handheld or stand mixer)
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Measuring cups and spoons
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Rubber spatula
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Whisk
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12-cup muffin tin (or two if you want to bake all at once)
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Cupcake liners
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Ice cream scoop or cookie scoop (for even batter distribution)
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Piping bag and large star tip (for frosting)
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Cooling rack
Step-by-Step Preparation Instructions
Creating these Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon involves making the batter, baking the cupcakes, and finishing with a luscious cinnamon frosting. Follow these steps for perfect results:
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line your muffin tin(s) with cupcake liners and set aside.
2. Brew the Chai
Brew a strong cup of vanilla chai tea (about ¾ cup liquid after steeping). Let it cool completely. This tea will infuse both flavor and moisture into your cupcakes.
3. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, cardamom, cloves, and nutmeg). Ensure there are no lumps, then set aside.
4. Cream Butter and Sugars
In your large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy (about 3 minutes). Scrape down the sides of the bowl as needed.
5. Add Eggs and Vanilla
With the mixer on low, add the eggs one at a time, beating until each is fully incorporated. Stir in the vanilla extract.
6. Alternate Wet and Dry
With the mixer on low, add one-third of the dry ingredients, then half of the pumpkin puree, mixing until just combined. Next, add half of the brewed chai tea and one-third of the milk. Repeat: one-third dry ingredients, remaining pumpkin puree, remaining chai tea, and remaining milk, finishing with the last third of the dry ingredients. Scrape the bowl frequently to ensure an even mix. Do not overmix.
7. Fill and Bake
Using a scoop, fill each liner about two-thirds full with batter. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
8. Cool Completely
Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
9. Prepare the Cinnamon Frosting
While cupcakes cool, make the frosting. In a clean bowl, beat softened butter until creamy. Gradually add powdered sugar and cinnamon, mixing on low until combined. Add vanilla extract and 2 tablespoons of cream or milk; beat on medium speed for 2–3 minutes until light and fluffy. Adjust consistency with additional cream if needed.
10. Frost the Cupcakes
Fit a piping bag with a large star tip and fill with cinnamon frosting. Pipe swirls of frosting onto each cooled cupcake. Finish with a light dusting of cinnamon or place a mini cinnamon stick for garnish.
Helpful Tips for Baking Success
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Room Temperature Ingredients: Ensure eggs, butter, and milk are at room temperature for a smooth, even batter.
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Chai Concentration: A stronger chai brew will enhance the Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon flavor—steep tea bags longer or use extra leaves.
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Pumpkin Purée Consistency: Use 100% pumpkin purée, not pie filling. If overly watery, drain excess liquid through a sieve.
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Even Cupcakes: Use an ice cream scoop for uniform cupcake sizes, promoting even baking.
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Do Not Overbake: Watch the last few minutes closely—overbaked cupcakes can become dry.
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Chill for Easier Piping: If frosting is too soft, chill for 10 minutes to firm up before piping.
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Make-Ahead: Cupcakes can be made a day ahead; store unfrosted in an airtight container. Frost just before serving.
Approximate Nutritional Value (Per Cupcake)
Based on a yield of 24 cupcakes:
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Calories: ~310 kcal
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Total Fat: 16g
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Saturated Fat: 10g
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Cholesterol: 55mg
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Sodium: 180mg
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Total Carbohydrates: 39g
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Sugars: 26g
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Protein: 3g
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Dietary Fiber: 1g
Values will vary based on specific ingredients and portion sizes.
Why You’ll Love These Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon
These cupcakes elevate your typical autumn dessert by blending the aromatic spices of chai tea with the comforting creaminess of pumpkin latte. The fluffy cinnamon frosting adds a perfect sweet-spicy finish, making every bite taste like your favorite café treat. They’re delightful for fall gatherings, holiday brunches, or as a special homemade gift.
Unlike heavy frosted cakes, these cupcakes balance moist spice cake with light frosting, ensuring you can enjoy one—or two—without feeling overwhelmed. The portable, individual portions are perfect for bake sales, potlucks, or simply savoring with a warm drink while watching the leaves fall.
Conclusion: Bring Café-Quality Fall Flavors Home
If you crave a cozy café experience without leaving your kitchen, these Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon are your ticket. With their fragrant spice blend, rich pumpkin infusion, and dreamy cinnamon frosting, they capture everything we love about autumn in a single cupcake. Whether you’re celebrating with friends or treating yourself, these cupcakes promise smiles, comfort, and seasonal joy.