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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.
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.
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.
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.
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.
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.
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.
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
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
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.
Ingredients
Chai Spice
- 4 teaspoons ground cinnamon
- 2 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon all-spice
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
- 1/3 cup granulated sugar
Pumpkin Chai Cupcakes
- 1/2 cup melted coconut oil (melted butter or canola can be used)
- 3/4 cup packed dark brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs, at room temperature
- 1 1/2 cups pumpkin puree
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
Brown Sugar Frosting
- 8 tablespoons salted butter, at room temperature
- 1/4 cup heavy cream
- 1/2 cup packed dark brown sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- 1 1/2 cups powdered sugar
Instructions
- 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.
Frosting in particular is AMAZING!!
Hey Joanna,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
I’ve never made anything where everyone loved it and ate it and yet with this recipe EVERYONE loved them.
Hey Demi,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
Do these need to be refrigerated if not eaten immediately? Hoping to travel with some for thanksgiving!
Hey Melissa,
You can keep these at room temp in an airtight container. I hope you love the recipe, please let me know how they turn out! xTieghan
The recipe list mentions ground cloves but I don’t see where in the instructions to use it. I’m assuming the chia spice but it’s not listed.
Hi Desiree,
The cloves are listed in step 1. I hope you love the recipe, please let me know if you have any other questions! xTieghan
It was way too early in the AM when I was making them and missed it ?Thank you for your response, these were a huge hit for Thanksgiving!
Thanks for giving them a try!
What else could I make with the chai spice mixture?
Hey Christy,
I have a few other recipes on the blog that also use the chai spice:
https://www.halfbakedharvest.com/white-chocolate-chai-pumpkin-snickerdoodles/
https://www.halfbakedharvest.com/chai-espresso-martini/
https://www.halfbakedharvest.com/chai-pumpkin-pie-with-maple-whipped-cream/
Please let me know if you have any other questions! xTieghan
Hi Tieghan! Could I sub almond flour or coconut flour to make these GF?
Hey Lucy,
I would recommend using GF flour for this recipe. Please let me know if you have any other questions! xTieghan
Seriously amazing! The flavors are so complex. Can’t wait to make them again and again and again. Thanks for sharing this wonderful recipe! I had leftover chai sugar – used it to make a chai simple syrup for cocktails: muddled syrup with whole cranberries, lime , fresh rosemary – add bourbon strain into glass add splash ginger beer – yum
Hey Kathy,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan
Hi Tieghan! How can I make these gluten free?
Hi Divya,
You can use an equal amount of GF flour. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Hi Tieghan! I’ve made these cupcakes twice now and they’ve been a huge hit! I’m hoping to make them for Thanksgiving again this year. However, I live in Mexico where it’s really hard to find pumpkin purée. I have pumpkin pie filling, but I know that already has sugar and spices. How could I modify the recipe to compensate for already sweetened pumpkin (in case I can’t find normal purée)? Thank you!
Hey Emily! I would reduce the sugar in the cupcakes by about 1/4 cup, but leave everything else the same! I think they will still be great!
Do you think I could make this into a cake ??
Hey Lyndsay,
Sure, that should work well for you, I would just increase your baking time accordingly. I hope you love this recipe, please let me know if you give it a try! xTieghan
Turned the cupcakes into a cake. Did everything the same as the recipe. The cake was delicious! A big ????
Not surprised. Every recipe is a win from HBH !!!!
Hey Lyndsay,
Wonderful! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
Loved these. Super duper easy and so pretty with just a mere hint of crisp coming from the Chai Sugar on top. Two things. One is that the 1/4 tsp of cinnamon in the frosting ingredients is missing from the instructions. Even though I chilled the frosting sugar down in the freezer for 25 mins, it was a bit too loose after beating in the powder sugar. Tossed it into the fridge for an hour, beat it again and the texture for piping was perfect. Thank you again for another great recipe.
Hey Kat,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Thanks for sharing what worked well for you. Have the best day! xTieghan
These are fantastic. I don’t bake a lot of cake but these turned out PERFECTLY. I was very pleased that they truly taste like chai not just pumpkin spice. They were easy and a perfect November treat to share with my family and coworkers! Would definitely make again.
Notes: I didn’t have allspice, used canola oil not coconut, and half n half instead of cream based on what was in the house.
Hey Molly,
I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan
Absolutely delicious! Perfect combination of cupcake flavor and frosting to complement. I had lots of the sugar chai dusting leftover and am using it to make lattes!
Thank you so much, I’m so glad you enjoyed this recipe! Happy Monday ? xTieghan
If I make these in mini size- how long would I bake? Thanks these are so good!
Hey Jen! I would bake 10-15 minutes and keep an eye on them! 🙂 xTieghan
Looking to try this over the weekend! Was thinking of making a sweet bread style vs the cupcakes, do you think any alterations to the recipe would be needed or just a longer baking time due to baking in a bread tin vs muffin tin?
Hi Sam! I would start out with 20-25 mins and then keep an eye on it! 🙂 xTieghan
My sister made these for my 40th birthday and OMG these were delicious even my 9 year old said these are the best cupcakes ever!!! The only thing she did different based on the reviews was the icing she makes her own that is perfect so she whipped hers up and added in the spices the recipe called for. Also she made these gluten free for me. This is definitely a keeper!!!
Hey Alexandra! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan