This post may contain affiliate links, please see our privacy policy for details.

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting…autumn in a sweet cupcake, and so good. Extra pumpkiny, chai-spiced pumpkin cake cupcakes made with warming spices and brown sugar. Each cake is generously frosted with the most delicious creamy cinnamon brown sugar frosting, and finished off with a sprinkling of chai sugar. Sooo much to love here! You can’t beat these cute little latte cupcakes.

side angled photo of Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

I’ve been waiting to share these cupcakes for weeks…and weeks. Originally, I was going to share a version of this cupcake back in September. The first version didn’t include any pumpkin. But then, me being me, I began to play with the addition of potential ingredients in my head. I started to wonder about adding pumpkin to my chai cupcakes. Once the idea of a pumpkin chai latte cupcake was in my head, there was no going back.

It sounded way too good and way too perfect for fall. I had to make these cupcakes.

But not in September, because we all know how I feel…apples in September, pumpkin in October and November. So, here we are today in mid-October. We have a couple of weeks left before Halloween and about a month and a half before Thanksgiving. It’s the heart of fall and the perfect time for the sweetest little chai pumpkin latte cupcakes. Or at least that’s my thought, I hope you guys are all on the same page!

And really, it’s Friday (whoop, whoop). Fridays need something sweet, and today that something is going to be these cupcakes. I couldn’t love them more. If you could see me, I am smiling ear to ear. Something about these cupcakes, they’re just fun and make ya feel good…cheesy, but true.

overhead photo of Vanilla Chai Pumpkin Latte Cupcake batter before baking

To make these Vanilla Chai Pumpkin Latte Cupcakes…

You need pumpkin, vanilla, and a good amount of warming autumn spices. Plus butter…lots of butter.

For the cupcakes, I knew I really wanted the pumpkin flavor to shine. To achieve this, I used a whole lot of pumpkin, and a whole lot of chai spice. The chai spice highlights the sweet flavor of the pumpkin, while also adding that extra special touch that makes these little pumpkin cakes better than any other. And if you’re curious about the inspiration to mix pumpkin with chai? Well, of course…Starbucks.

We all love their pumpkin spice latte and we all also love their chai latte. Combine the two and you get the very best of both.

overhead photo of brown sugar mixture before making the frosting

Before you start the cupcake batter, make the chai spice mix. It’s a blend of cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and the tiniest bit of black pepper. You’ll be using half of the spice mix in the cupcake batter and the other half is mixed in with the sugar to make a chai sugar. The chai sugar is used for topping each cupcake.

Now, make the batter, it comes together in no time. This is a one-bowl kind of cupcake batter. Once poured into molds just bake and wait patiently. The smells coming from the oven will have you so excited. It’s like Thanksgiving, with cozy scents of pumpkin mixed with hints of sweet sugar wafting throughout your kitchen.

Each cupcake is incredibly moist, so soft, and perfectly sweetened. The secret is truly in all that pumpkin. It makes for the best sweets.

Vanilla Chai Pumpkin Latte Cupcakes before frosting

On to the frosting…

This frosting is everything and has to be one of my favorites. I drew inspiration from a few of my older recipes, but especially from these sweet brown sugar cookies and also these butter pecan frosted fudge brownies.

There are two simple secrets to this frosting.

One, use a mix of brown sugar and powdered sugar. Powdered sugar adds practically zero flavor. The brown sugar adds hints of warm molasses and really deepens the flavor to create a frosting that’s perfectly rich and sweet.

side angled photo Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

The second secret, vanilla and cinnamon swirled throughout. SO GOOD. Think creamy, buttery, and hinted with brown sugar, vanilla, and cinnamon. Honestly? It’s addicting, and you should slather on more than you think your cupcakes will actually need. Because people always want more.

It’s the perfect pairing with the warming chai spices.

side agnled photo of Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Now, frost, decorate…and eat.

I didn’t do anything fancy here. I simply dolloped a generous swirl of the brown sugar frosting, then sprinkled with that sweet chai sugar. Finish off each cupcake with a cinnamon stick (my favorite fall decoration has got to be cinnamon sticks) to mimic our favorite fall beverage…that pumpkin spice latte.

And that’s it. Honestly, these are really pretty simple to put together. The frosting is a little annoying because you do need to melt the brown sugar on the stove, then let it cool before using, but it’s all still very easy.

And so very good. Each bite is filled with sweet pumpkin and light, fluffy frosting. Best kind of autumn weekend cupcake.

side angled photo of Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting with bite taken out of cupcake

I know it’s hard to believe, but Halloween is two weeks from Saturday and Thanksgiving is only getting that much closer. I’m thinking ahead and already planning to include these on my Thanksgiving menu.

My recommendation? Bake these cupcakes this weekend, then again on Halloween. Then one more time in November. Yes, these cupcakes will be perfect for Thanksgiving too! Fall is always such a short season, live it up while it’s here and enjoy every sweet minute of it…preferably with a cupcake in hand!

Looking for other chai and or pumpkin sweets? Here are a few ideas: 

Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread

Gooey Chocolate Chip Cookie Pumpkin Pie

Chai Spiced Maple Sugar Cookies with Browned Butter Frosting

Vanilla Chai Old Fashioned

Lastly, if you make these Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 16 cupcakes
Calories Per Serving: 300 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Chai Spice

Pumpkin Chai Cupcakes

Brown Sugar Frosting


  • 1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Divide the mix in half. Mix one half of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter.
    2. To make the cupcakes. Preheat oven to 350 degrees F. Line 16 cupcake molds with paper liners.
    3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. Add the flour, baking powder, baking soda, salt, and remaining chai spice. Mix until smooth and no lumps remain in the batter.
    4. Divide the batter evenly among the prepared pan. Transfer to the oven and bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.
    5. To make the frosting, melt together 2 tablespoons butter, the cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.
    6. Grab the cooled butter mixture from the freezer and add the remaining 6 tablespoons of butter, the vanilla, cinnamon and the powdered sugar to the bowl. Beat together until well combined. 
    7. Frost each cupcake and sprinkle with chai sugar. Add cinnamon sticks, if desired.
View Recipe Comments

side angled photo of Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    I am also baking at a higher elevation and these came out of the oven perfectly. I used half of the frosting and the cupcakes tasted amazing

  2. 5 stars
    OMG!!!♥️These are absolutely delicious! I can’t wait to take some over to family! They are the tastiest cupcake I have ever eaten in my life!🧁

  3. Hello i made the cupcakes and the cupcakes came out great so delicious. But i had a really hard time with the frosting concept of it so hopefully i can master it one day. But great recipe!!!

    1. Hi Blerta,
      Happy Thanksgiving! Thanks for making this recipe and your comment, so glad to hear it was a hit! Let me know how I can help with the frosting! xx

      1. 1 star
        Why are there so many rave reviews? It’s terribly tasteless! First of all, this rich frosting filled with tons of sugar is disgusting. The cupcakes themselves, to my surprise, do not have a distinct taste. This is so strange! What’s even weirder is that the author lists the ingredients in glasses and spoons! I don’t recommend this recipe, if you want to eat deliciously, look for something better. I fell for the beautiful picture of cupcakes, it’s a shame.

        1. Wild. I’ve made these cupcakes 6 times now for various office functions, they’re always a huge hit, I’m even making them again tonight! Perhaps your issue was a user error.

  4. Hi, I’ve made this before and it’s absolutely delicious! Definitely a fan favorite! However I have been reading all your new pumpkin recipes with your homemade pumpkin butter, would it be good in replacement of pumpkin purée in this recipe?

    1. Hi Brooke,
      Wonderful!! I love to hear that you enjoyed this recipe! Thanks so much for your feedback and trying the recipe! I would stick with the pumpkin puree for this recipe:) Happy Thanksgiving! xT

  5. 5 stars
    I’ve made this recipe 4 times now since September and am using this recipe as one of my staples for our annual Thanksgiving bake sale for our rescue! This is really an incredible tasting, moist cake and delish frosting!!

    1. Hey Lisa,
      Happy Sunday!! Thanks a bunch for giving making this recipe several times, I am so glad to hear that it always turns out well for you:)

  6. 5 stars
    These are tender and delicious and the chai seasoning really enhances the pumpkin flavor. Served them at our Halloween party and they were a hit!

      1. Hi Tieghan,
        I love these cupcakes but was thinking of making them mini cupcakes next time. Do you have any suggestion on cook times?

  7. I want to make this into a cake instead of cupcakes. Either a square or circle pan. Any suggestions on cook time and size of pans?

    1. 5 stars
      I just baked this recipe in 8-in cake pans that were greased and generously floured. I’ve made this as cupcakes, but wanted to try it as a cake. So I baked it at 3:50 for 22 minutes and it came out perfect!

  8. 5 stars
    Oh my gosh thank you for this recipe Tieghan! My whole family loves these cupcakes! There perfectly sweet but not too sweet, and just moist enough. And I Love the chai spice! I will Definitely be making these for a dessert to pass on Thanksgiving!