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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.

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: 313 kcal

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

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Ingredients

Chai Spice

Pumpkin Chai Cupcakes

Brown Sugar Frosting

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, 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.

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

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Comments

  1. 5 stars
    I made these for a Christmas party I threw last night. They were a massive hit. They are quite possibly the best cupcakes I’ve ever made (and I’ve made a lot of cupcakes!). The rich sweetness of the frosting was balanced out by the more earthy muted flavors of the cupcakes. I baked the cupcakes 2 weeks in advance and froze them un-frosted to save on prep time. Thanks so much for this recipe! I will definitely be making these again!

    1. Hey Tracy,
      Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan

    1. Hey Stephanie,
      You could definitely try this as a cake, I would just increase your baking time. I hope you love the recipe, please let me know if you give it a try! xTieghan

  2. These look amazing! I’m making them for a Christmas party I’m throwing tomorrow. I don’t see the 1/4 tsp cinnamon in the frosting instructions. Can I assume I add it to the powdered sugar?

    1. Hey Tracy,
      Yes, that is correct! I hope you love the recipe, please let me know if you give it a try! xTieghan

  3. 5 stars
    These were a huge hit with my family at Thanksgiving. I only have one (12) muffin tin so I made minis with the extra batter – I think I started with 10 minutes at the same temp, then checked them, and added a minute or two. My 3 year old nephew heard I was making cupcakes the day before and became a broken record of ‘when are we having dessert?’ They totally delivered. And cupcakes are great for take-home treats for the next day too! Question – I have a lot of the chai sugar blend left over. Any suggestions for ways to use it?

    1. Hey Francesca,
      It really depends on the size of your tin, but I would start checking for doneness at 12-15 minutes. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  4. 5 stars
    Made these for a gathering the night before Thanksgiving! Kids and adults alike, me included, loved them. Moist and chai spiced pumpkin flavor cupcake with a devine frosting and perfect fall presentation!

    1. Hi Amanda,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! You can keep on the counter in an airtight container. Have a great weekend! xTieghan

  5. 5 stars
    These were fantastic ! Great for a fall dessert . Cupcakes were moist and the frosting was super good . A big hit !

    1. Hi Shelley,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

    1. Hi Lacey,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

      1. My daughter is begging me to make these for her birthday now. We are going to Disney on ice! If I make these the night before will they be ok? I’m not sure if 24 hours on the counter is ok? Thoughts? How long are these good for when not in the fridge? Thanks

        1. Hey Lacey,
          Yes, totally fine to do, just keep them covered in an airtight container on the counter. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hi Cindy,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  6. 5 stars
    The cupcakes and frosting taste amazing and it’s a super easy recipe to follow even though there are a lot of ingredients.

    My only issue is the frosting is more like an icing. It’s almost impossible to pipe. Did I do something wrong?

    1. Hi Amber,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Sounds like you could have used a little more liquid. Happy Thanksgiving! xTieghan

  7. 5 stars
    I just finished making these & they are delicious! The pumpkin cupcake is spicy, sweet, fluffy, & rich. The icing is essentially a delicious caramel buttercream <3
    So glad I gave these a shot & would highly recomend!!

    1. Hi Claudia,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  8. Omg! Love your recipe sooooo freaking much, used pumpkin butter instead to get rid of it 🙊🙊 and i just take them out of the oven and they smell amazing. I couldn’t stop liking the spatula :’) thank you so much and happy thanksgiving

    1. Hi Caroline,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  9. Thank you for this – just discovered my cupcake tins are all missing – guessing this would be okay to bake as a cake – just wondering how long for say a 9 x 11 pan? They won’t be as cute but guessing just as delicious as everyone says!

    1. Hi Judy,
      I would say at least 45-60 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Taylor,
      Yes, that would be just fine to do! I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Joanna,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

    1. Hey Demi,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

    1. 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

    2. 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.

      1. 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

        1. 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!

    1. Hey Lucy,
      I would recommend using GF flour for this recipe. Please let me know if you have any other questions! xTieghan

  10. 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

    1. Hey Kathy,
      Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan

    1. 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

  11. 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!

    1. 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!

    1. 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

      1. 5 stars
        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 !!!!

  12. 5 stars
    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.

    1. 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

  13. 5 stars
    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.

    1. 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

  14. 5 stars
    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!

  15. 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?

  16. 5 stars
    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!!!

  17. Making these literally right now and realizing I have no cream. Can I sub whole milk for the frosting brown sugar mixture?

  18. This is my 2nd time making because so yums but how do I get the frosting to be stiff or fluffy. The 2nd time the frosting separated. Still yums but struggling with the frosting.

  19. How does the frosty in the picture come out so white? Mine is more of a light beige and I can’t see how it could ever be this white with the dark brown sugar in it

  20. 5 stars
    I rushed home after a hard day’s work dying to make these because the recipe sounded so dang good (and I wanted to cash in on the Fall vibe before Christmas swoops in and takes over). They are absolutely worth my tired feet! Yum-yum-yummy! As a few others mentioned, I did add a tiny bit of cream cheese to the frosting. (That stuff is dangerous – lol!) And why anyone would complain about the leftover chai sugar is beyond me – what a bonus! I poured that into an empty spice jar which I’ll use in all sorts of ways (most imminently: a dirty chai latte!)

    1. Hey Lisa! I am so glad you enjoyed this recipe! I hope you have a lovely weekend and have some time to relax! xTieghan

  21. 5 stars
    Made these cupcakes this morning for my knitting group, and am happy to report 0 remain this evening. The cupcakes were dense, which in this case is not a complaint because it worked with this particular flavor profile, because I may have under baked them just a bit. For kicks and giggles, next I make this recipe I want to use the traditional cake mixing method, creaming the butter w/ sugar and so on. Also want to experiment with making the icing as an Italian meringue buttercream. If it bombs, I know they’ll still taste great! As others have mentioned, I had a ton of the chai sugar remaining. So not sad about that! Chai sugar in black tea, on oatmeal, in yogurt with pumpkin, on toast, and in a latte. YAY! Always fun when a wonderful recipe is is easy to make, comes with a LO chai sugar bonus, and is received with much pleasure & no left overs!!
    Thank you!

  22. 5 stars
    These were so fun to make and so delicious- from there I made the cream cheese swirled cinnamon pumpkin butter bread for my daughter and her friend’s pumpkin carving night- devoured. So while on a roll- I whipped up the sheet pan hot honey mustard chicken- so good! Tonight I am trying the spicy garlic lemon butter shrimp with the polenta. Thank you so much for the recipes!

  23. I’ve noticed that I need to thicken the frosting for this and your other chai cupcakes. Am I doing something wrong? I’ve had to add nearly a whole block of cream cheese which makes me feel like something else has to be off.

  24. 5 stars
    Made for 95 year old aunty and she said they were absolutely perfect 👍🏽 mahalo for such incredible recipes that are always delicious and not too scary to make 🎃👻🌈

  25. 5 stars
    I made these for our Halloween party yesterday, and they were a huge hit with everyone! Will definitely make these again soon. I used only 1 cup (instead of 1.5 cups) powdered sugar for the frosting, and although still delicious, the frosting was a bit sweeter than I’d like. Next time I’ll try adding some cream cheese and/or further reducing the amount of sugar. I ended up having way more of the chai topping than I needed for the topping – next time, I think I’ll put the greater half of it in the batter and just reserve a little for the topping.

  26. 5 stars
    Fantastically delicious. I followed the recipe exactly. Major hit with the family. Easy to make. Loved it. A total keeper.

  27. 5 stars
    Made these yesterday and everyone in the house loved them. They’re so flavorful. I grew up in Germany and the taste reminded me of “Lebkuchen”. The frosting was definitely too sweet for me so I added cream cheese and some salt. The chai mix on top of the frosting is a great idea! Thank you for this recipe. Will be making these often!

  28. 5 stars
    Made this today as an 11×7 sheet cake-AMAZING! The frosting was a bit sweet but I added extra butter and a pinch of salt until I was happy. Truly addictive!

  29. These are soooooo goooood. Has anyone ever tried adding cream cheese to the frosting? How much did you add if so?

  30. 5 stars
    Best icing I’ve ever had! Definitely takes longer than expected but completely worth the wait. The icing did turn out a little thick in the end so I added a tiny extra dash of heavy cream which made it so creamy and smooth. Highly recommend making this recipe!

  31. 5 stars
    Thank you for this recipe. I’ve made these twice now. One of the best cupcakes I’ve made or had. Cupcake: like when using butter and making a standard cake batter, I creamed the coconut oil and sugar until light, then added the eggs one a time, then pumpkin. I gently stirred in the dry ingredients just until mixed. The cakes were light, not dense. First time I got 16 cupcakes, second time 15 (a bit larger). Frosting: as when making regular American buttercream, I creamed the butter/cream/brown sugar combo (once cooled) with the butter until light and fluffy (5 min at least) then added the powdered sugar and creamed again for several minutes. Frosting was light, easy to pipe, and just enough for the 15-16 cupcakes. I too found that the sprinkle mix was way too much, but you can save it for the next time or two!

  32. These cupcakes are a dream come true! They package everything delicious about fall into a perfectly balanced decedent treat. I did add 1/2 tsp of salt to the frosting….but that is a personal taste.

    Can’t wait to make them again!

  33. 5 stars
    Just finished making these muffins and they are amazing!! Love watching your Instagram every day😊 Also made your autumn harvest salad and nectarine and cheese pizza with spicy balsamic glaze! Soooooo delish😋 looking forward to your next recipe 🤤

  34. Just curious – the recipe ingredients list 1/4 tea of cinnamon in the frosting but the directions don’t mention adding the cinnamon. I used cinnamon and the icing is much darker than your photos – so much so the sprinkled spices don’t really show up. Tastes good but is it supposed to be there?

    1. Hi there! You can add the cinnamon into the recipe if you’d like, but it doesn’t necessarily call for it! xTieghan

  35. 5 stars
    Just finished making these…. definitely a keeper and very tasty. A little too much sugar for me though and that frosting…omg…delicious!

  36. 5 stars
    Great fall treat! Was tempted to go with a cream cheese frosting, but used the Cinnamon brown sugar frosting it did not disappoint! Keeping some chai spice around to sprinkle on toast and oatmeal!

  37. These sound delicious! If you wanted to turn them into a sheetcake for a holiday or birthday, how would you modify the baking process? I assume most everything else would stay the same.

    1. Hi there! I would imagine everything would stay the same, but the cook time might be a tiny bit longer? I’m not quite sure though as I’ve never tried it as a sheet cake. Let us know how it goes! xTieghan

  38. Yummmm! Can the chai spice be replaced with store bought chai masala spice or will the flavor profile change too much? And if so what quantity? Thank you!

  39. 5 stars
    These are amazing! I made them for a family get together and everyone absolutely loved them. The only complaint was that they were not bigger. The cake is dense, moist and not too sweet combined with the frosting they were out of this world! I’ll definitely make these again. Thanks!

  40. 5 stars
    These cupcakes were amazing!!! Everyone that had one said they were the best!!! And that icing ….. 😋😋😋 I have already made them twice and plan on making them again this weekend! Thanks for sharing the recipe!!

  41. 5 stars
    Excellent recipe. Made 15 cupcakes for me. I did 3/4 of the spice mixture in the cake and the rest reserved with 1/4 cup sugar to sprinkle on top. So delicious! Will definitely make again for Thanksgiving.

      1. 5 stars
        Great recipe! I made these for some of my friends and they loved them. These cupcakes are so delicious and full of flavor.

  42. 5 stars
    Made these today and they were amazing! We have a dairy and egg allergy in our house so I made them vegan. Can’t imagine the “real thing” could have been better. 🙂 They were so good!

    1. Hi there! So glad to hear this recipe was enjoyed, thanks so much for trying out this recipe! 🙂 xTieghan

  43. 5 stars
    These cupcakes were a success. Family and friends loved them with one neighbor saying “…you Nailed It”. Cupcakes were moist and the texture just right. I probably didn’t use as much frosting as you did but they still tasted great. The store didn’t have pumpkin purée so I used pumpkin pie filling which worked fine for me. Love your desserts, they keep my old taste buds happy 😆

  44. 5 stars
    Delicious! Just made them and they are so yummy! Perfect fall treat!
    How should these be stored? Air tight container, in the fridge?

    1. My husband LOVES chai – putting these on the list to make this week! Do you think they can be made into bars rather than cupcakes?

  45. 5 stars
    The perfect cupcakes for the season!!!The frosting is smooth, creamy and has amazing flavour. This recipe is definitely a keeper!

  46. 4 stars
    So this cupcake WAS delicious, however I had a few issues/ thoughts. The first is, for some reason my cupcake was wayyy more dense than I expected. I double checked my measurements and am not sure what happened, but they were more like cake pop consistency. The second thing is, next time I make these I’m going to put 3/4 of the chai spice in the batter and reserve only a 1/4 for the top. I had lots of left over sugar spice topping and wanted even more of the spice in the actual cake. Lastly, I thought the frosting was a litttttle on the sweet side. Since I wanted this to be more spicy than sweet, I’m going to cut the powdered sugar down. I’m gonna try these adjustments next week and can update then!

    1. Hi Alexa! I am so sorry to hear about that, I hope that the cupcakes were still enjoyable and that you will enjoy them more with the future adjustments. Thank you for the feedback! xTieghan

  47. 5 stars
    The first time I made these cupcakes for my fam, my Dad swore I was trying to fool him with a bakery-bought cupcake! This is and will always be my go-to recipe for fall. Just delicious and perfect in every way!

  48. Made these for a party and everyone raved!! They were so good. My frosting did turn out darker than pictured above… and less whipped. Wondering if I didn’t cook the sugar enough or didn’t wait until it was cool enough. Either way, still turned out good!

    1. Hey Jessica,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

    2. My frosting came out the same. Darker and more of a browned butter glaze than frosting. But it was fantastic and everyone wanted more of the “frosting”.

  49. Made these and they were delicious! My husband said they might be the best cupcakes he’s ever had. I will take the rest to my colleagues tomorrow 🙂

    1. Hi Audrey,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

  50. Hi! I’m making this recipe for a baby shower and would love to do a three layer six inch cake. Could I convert this recipe to that or do I need to double it? If needed I could do 8 inch rounds for a doubled recipe.

    1. Hey Bri,
      You will want to double the recipe:) I hope the cake is delicious, please let me know how it turns out! xTieghan

  51. 5 stars
    Oh my goodness…This recipe is absolutely delicious!!!! I can’t even explain how flavorful these cupcakes are! This will be a staple in my house every autumn🍂🎃 I’m extremely excited to try out all of these delicious recipes🧡 I’m so grateful that I came across Half Baked Harvest, keep the amazing recipes coming😉☺️

    1. Hey Cheyenne,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

  52. 5 stars
    These are fantastic! First batch was a bit under baked. I recommend the toothpick test. I made some mini cupcakes (bake for 15). I think I liked them best 😋. Could use a tad more frosting because it is soooo good.

    1. Hey Linda,
      Happy Sunday! I am thrilled to hear that this recipe was a winner. Thanks a lot for giving it a try! xTieghan

  53. 5 stars
    Haven’t tried these yet but they looking amazing! Any tips on frosting? Did you use a pipping bag and what size tip? Thanks!

    1. Hey Kristal,
      I did use a pipping bag with a Wilton 2A tip. You can also easily just use a plastic bag and cut the tip off. I hope you love this recipe, please let me know if you give it a try! xTieghan

  54. I want to use this recipe to make a birthday cake for my mom, would it be ok to use the exact recipe or do I need to make adjustments since it’s for a cake and not cupcakes? Thank you in advance! This recipe sounds delicious!

    1. Hey Jorden,
      You will just need to increase your baking time accordingly to the size of your cake pans. I hope you love this recipe and Happy Birthday to your mom! xTieghan

  55. I just tried these tonight and they were so good! I knew I would like the chai spice, and then was surprised with just how good the brown sugar frosting was! Definitely going to make this again. One note, for me, the recipe seemed to fill 18 cupcakes better than just 16, so I was wanting for more frosting to have them all have it piped on.

  56. Looking for a way to use up some pumpkin pie filling I purchased accidentally… do you think I could use it in this recipe and cut the sugar? Thanks!

    1. Hey Elyse,
      I’m assuming that would be just fine to do, although I haven’t tested it. Please let me know if you give the recipe a try! xTieghan

  57. Hi Tieghan! These look amazing! Was wondering if dairy free butter (Earth Balance) might work for the frosting? And also is there a dairy free substitute you’d recommend in place of the heavy cream?
    Can’t wait to try these 🙂

    1. Hey Taylor,
      I actually think ghee would be a great substitute and then I would do coconut cream in place of the heavy cream. Please let me know if you give the recipe a try, I hope it’s delish! xTieghan

    1. Hey Kristen,
      Happy Labor Day!🇺🇸 Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

    1. Hey Kathy,
      Fantastic! Love to hear that the recipe was enjoyed, thanks bunch for making it. Have the best weekend:) xTieghan

  58. 5 stars
    These are the best pumpkin cupcakes EVER! Wow! The texture of the cake is perfect. The frosting is so smooth and tasty. And the spiced sugar makes them over-the-top delicious! Thank you!

    1. Hey Corrine,
      Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! Have a wonderful week:) xTieghan

    1. Hey Lauren,
      Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  59. 5 stars
    The cinnamon brown sugar frosting was DELICIOUS, one of the best frosting flavors I’ve ever had. The cupcake itself was also very good and moist. Next time I make it I’ll probably make a little more frosting since I like a lot of frosting and was running out towards the end (was probably 2 cupcakes short). Next time I’ll also whip the frosting for longer, probably closer to 5 minutes to make it fluffier!

  60. 5 stars
    These cupcakes were so easy to make and sooooo delicious! I had never made my own frosting before, and I was surprised how easy it was. This frosting could be used on so many flavors of cupcake. I will definitely be making these over and over again until my family tells me they are sick of them. 😊

  61. Hi! Is it possible to leave the pumpkin out and make vanilla chai cupcakes? Would I need to add or take anything out if I omit the pumpkin?

    1. Hi Bee! Try using 2 sticks of melted butter (1 cup total) and then a 1/2 cup of Greek yogurt in place of the pumpkin. I think that could work well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  62. 5 stars
    I made these at the request of a friend for her birthday… holy cow, they were AMAZING!!! I did 1/2 the recipe as is, and 1/2 I made gluten free, and they still turned out great. Also, that frosting is by far the best frosting I have ever had! I’m not a huge frosting person, and I could have eaten the whole bowl! People were literally licking the cupcake wrapper trying to get as much as possible! These will definitely be a go-to for a fall treat in the future (although, they sound perfect for winter too!)!!

    1. Hey Jenelle,
      I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan

  63. 5 stars
    Oh my gosh. How are these that good??? I’m dead. They are so moist and the spice is a perfect blend. Will definitely be making these again and again. Very easy and quick to whip up!

    1. Hey Grace,
      Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan

  64. 3 stars
    Hiya! I just tried these, and while the flavors were delicious, my cupcake texture was off. It was kind of hard on the top and really wet on the inside, and wouldn’t release from the wrapper without leaving half the cupcake in it. Do you have any idea where I went wrong Teighan? Would love to try these again if you may have a suggestion. I followed the recipe really closely!

    1. Hey Kori,
      So sorry you had issues with the texture of the cupcake. Was there anything you may have adjusted? Let me know how I can help! Happy New Year! xTieghan

  65. These are unreal!!! Made them once 2 weeks ago and making agin! Would you recommend prepping this the night before? If so, how?

    1. Hey Brooke,
      Yes, you can make these the night before and store covered in an airtight container. Happy Holidays! xTieghan

  66. 5 stars
    Tieghan, these are perfection! I made them twice! Once for Thanksgiving, and once more for…Tuesday? Basically when it gets cold and cloudy in Denver I use that as a reason to make these. They’re incredible, especially that frosting! The first time I made them the frosting came out thick and difficult to spread but I managed (and just ate the leftovers straight out of the piping bag), the second time it was light and fluffy and beautiful and almost looked like your picture (though not as white, but maybe it’s my vanilla?). The first time I made them I made some brown sugar-maple-cinnamon-butter-delicious nuts and spinkled those on top as well.
    Thank you for your genius creativity!

    1. Hey Emily,
      For best results, I would make these no more than 2 days in advance. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  67. 5 stars
    These are incredibly delicious!! I love anything chai and these cupcakes don’t disappoint. I have loved everything I’ve made from your website! I am getting one of your cookbooks for Christmas and can’t wait.

  68. 3 stars
    The cupcake itself was incredible, but the frosting was way way way WAYYYY too sweet
    A bit of a shame I felt it ruined the delish cake! Recommend making them just as muffins 😉

    1. Hey Tina,
      So sorry you did not enjoy the sweetness of the frosting, is there something I can help with? Let me know! Happy Holidays! xTieghan

    1. Hey Emily,
      I would make the frosting no more than a day in advance. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  69. 3 stars
    I don’t think the proportions are correct because I definitely had way more than 16 cupcakes. Additionally, after baking for 22 minutes, I still had to put them back in the oven as the center did not cook. The frosting is great, I did not have heavy cream, so used milk and I think it turned out pretty good, may need to chill in freezer a bit longer. It looks really good, and the recipe is easy to follow, but did not have the same results.

    1. Hey Yoges,
      Thanks for giving the recipe a try, was there anything you adjusted here? I haven’t had anyone with this review so I am wondering if you needed to use bigger scoops. Let me know how I can help! xTieghan

  70. 5 stars
    If I could rate these a 10, I totally would. I have made these about 6 times since you posted this recipe! I usually make a double batch to share with friends and fam. My 7 year old said these are his favorite!

  71. Would you recommend doubling this recipe if you were going to make a layered cake instead? And what would you recommend for baking times for 6 inch pans 😍

    1. Hi Erin! Yes, I would double the recipe. try baking the cakes for 28-30 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy Holidays!! xTieghan 🎄

  72. These are the best cupcakes I’ve ever eaten. Not exaggerating. The icing especially is so freaking good. I’m about to make the icing again, a double batch, to put on sugar cookies for Christmas. Seriously, do not hesitate to make these cupcakes. Double the icing, you won’t regret it.

  73. 5 stars
    Thank you so much for this recipe! I retired my Apple cider cupcakes for this one this year and it didn’t disappoint. Everyone loved them. And I particularly loved how much the chai came through. The flavors weren’t subtle at all which is what I was afraid of. And the brown sugar butter cream was the perfect additive and by far the best recipe/instruction for brown sugar buttercream frosting I’ve seen. All around brilliant! Absolutely love this cupcake and I can’t wait to make it again!!! Soooooo good!

  74. Hi Tieghan! I have to bake these concurrently with a ham at 325. Would you suggest closer to 30 minutes for baking time? Thank you ❤️

    1. Hey Lindsey,
      Sorry I haven’t tested this recipe at that temperature, but yes I would do 30 minutes or a little longer, just keep an eye on them. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  75. 5 stars
    These are epic. My daughter made a batch on Thanksgiving and we all agreed that these are the best homemade cupcakes we’ve ever had. Love the texture and taste.

  76. 5 stars
    Finally got a chance to make these with the these changes:
    – no eggs, added 1/3 c of water instead.
    – cut back on sugar by 1/3.
    Cupcakes turned out moist and delicious. Love the combination of the various spices.
    Thanks for a great Fall recipe.

  77. 5 stars
    I see why I could still taste a butter in my frosting, I forgot to add the cinnamon. (Just FYI- it is listed in the ingredients but not in the step by step directions…I think that’s where I went wrong.) But my oversight, guess I’ll have to make them again haha. I’m def not complaining 😉🤤

    1. Hi! I am sorry about that! I am glad you still enjoyed these and I hope you enjoy even more the next time! Thank you!! xTieghan

  78. 5 stars
    First off, wow! This is like taking a bite outta fall…AMAZING! The cupcake Could be eaten plain as well, that’s how goo they are. I made these in mini muffins tins (11 min at 350) and they turned out great! The icing was a little sweet and I could taste the butter a little more than I would have expected, so I only added a little dollop to the top. But all and all, great recipe and I will definitely be making these again!

  79. 5 stars
    My roommates and I absolutely loved them! Only suggestion is to include the weight measurement along with the volumetric measurement!

    1. Hey Purvi,
      Thank you for trying the recipe, I am so glad you enjoyed! I would keep the cooking temp the same but start checking for doneness at 12 minutes. Please let me know if you have any other questions! xTieghan

  80. These are AMAZING! I’m already getting requests for more batches!
    I recently made your pumpkin butter and have a bunch left over – would you recommend incorporating that into the cupcakes? Or should I stick to the pumpkin purée?

    1. Hey Angela,
      For this recipe I would stick with the pumpkin puree:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  81. 5 stars
    I made these a few days ago and brought them to work, and my colleagues raved about them. Don’t forget to divide the chai spices before adding sugar (oops), my cake was a little on the dense side, possibly since the sugar ratio was a little off. I also made an extra 1/2 of the recipe so I have to admit I could have made a math mistake along the way, either way I would say it was more on me than the recipe. 1.5 recipe yielded 48 heaping mini cupcakes and 2 regular size.
    Despite that, cake flavor was great (I used canola oil), and everyone LOVED the frosting. I should not have made additional chai spice, I think the single serving would have been sufficient for the extra 1/2 recipe. I would make this recipe again, it was a hit.

    1. Hey Kay,
      I haven’t tested either of those, but I think those would be your best bet! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  82. 5 stars
    We made these tonight, and they were absolutely delicious. I wouldn’t change a thing! The cake was fluffy and light, but also moist from the pumpkin. The cakes themselves were not overly sweet, and when paired with the frosting and sugar topping…it was a perfect match! I will save the remaining spice mix to add into my morning coffee. It smells incredible.

  83. I made these cupcakes. AAAMAZING!! I was wondering about making it in cake form. Maybe to 8inch cake , 2 layer. Just double the recipe you think?

  84. 5 stars
    These cupcakes are fire! I used a 12 cup pan instead of a 16 and they came out great. If I had to do it again I would focus on the cupcake and frosting portion of the recipe and make the chai topping for the frosting at the end while the cupcakes are cooling. I ended up with more toppings then needed but it’s a good mixture to have for future use. Stoked. Thank you.

  85. 5 stars
    Wow!!! These cupcakes are amazing. The cupcake is light and has great savory flavor that’s is perfectly complemented by the sweet frosting.

  86. 5 stars
    My sister and I just made these and they were so delicious! We substituted coconut milk for the heavy cream and the frosting turned out great! I will definitely be making these cupcakes again!

  87. Thank you so much for this magical recipe! My family looooooved it. Idid the frosting with melted butter and it was too fluid… would you recommend to add more cold butter or to rather do it with coconut oil ?
    Thanks and cheers from Switzerland 🙂

    1. Hey Noemy,
      Thanks so much for giving the recipe a try. You want to make sure that your butter is just soft at room temperature, not melted. I hope this helps for next time! xTieghan

  88. Hi! Would the batter recipe amount be enough to make a cake instead of cupcakes? Either 2 round pans or a 9 x 13. And would the temp stay the same, just longer bake time?
    Thanks!

    1. Hey Holly,
      I would use a 9×13 pan, start checking for doneness at 30 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  89. OMG! Amazing! Bakery quality – made for a dinner party and did not disappoint. My husband can’t stop talking about them! Thank you for the recipe.

  90. 5 stars
    Made these yesterday and my family loves them even though my husband doesn’t like cardamom, who knew, I was going to share with neighbors but the family doesn’t want to part with them. I did make two mistakes, I added sugar to the chai mix early and didn’t put enough chai mix into the batter and still they are amazing. Very nice rise to the cupcake and super moist.

    1. Hey Lina,
      I used a standard size muffin tin pan. I use about 2 tablespoons of batter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  91. 5 stars
    These were delicious! My frosting though didn’t come out as thick as I’d wanted it too. I saw the tip on instagram to boil the sugar to dissolve which I don’t think I wanted to do enough.

  92. 5 stars
    Made them for work and they went wild over them! Love your recipes and this will be on repeat! Am thinking of trying to make it into a loaf with a swirl of a chai cream.

    1. Hey Kelli,
      Nope, you can store in an airtight container on the counter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  93. 5 stars
    SOOO GOOOD! I am not a huge pumpkin person but these cupcakes may have turned me into one 🤩 they are so yummy and the perfect amount of sweet & warm fall spiciness! This is new fav recipe of the season for sure!

  94. 5 stars
    I substituted the coconut oil for butter and it turned out great. Mine was a little dense but that was probably because I overcreamed the butter and sugar. The frosting is out. of. this. world.

  95. I really must have missed something while reading because I cannot seem to figure this out: what do you cook over the stove with the spices? The coconut oil? If I did just the dried spices in the pot, it wouldn’t yield a liquid? I feel so silly having to ask but I read the recipe many times! I know often times bloggers will have a “jump to recipe” button as you do but I’m surprised it didn’t mention cooking the spices on stove in case anyone didn’t read the full blog. Thank you so much for your help! Really excited to get these in the oven 💕

    1. Hey Charli,
      Are you referring to making the frosting in step 5? You are not cooking the spices in this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Dani,
      Yes, GF flour will work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  96. 4 stars
    Really tasty, but mine did not rise nearly enough. Both the baking powder and soda were fresh. Any thing else that could have caused this?

    1. Hey Kate,
      So sorry about this. Did you adjust the recipe at all? What kind of flour did you use? Did you change anything about the baking method? Let me know how I can help! xTieghan

  97. Hi Teighan!
    If I wanted to bake these in a mini cupcake pan do you know what the temp/time would be for them? Thank you!!

    1. Hey Erin,
      You can keep the oven temperature the same, just reduce the baking time and check for doneness at 15 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  98. Hi TIeghan! I’m lactose intolerant and what do you suggest I replace heavy cream with? Is it fine to use coconut cream? Looking forward to try this recipe! Thanks a lot 🙂 xo

    1. Hey Kat,
      You can use coconut cream in place of the heavy cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  99. Hi Tieghan! I’m lactose intolerant so what do you suggest I substitute the heavy cream with? Thanks a lot! Looking forward to try this recipe 🙂 xo

    1. Hey Katrina,
      You can use full fat canned coconut cream in place of the heavy cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  100. Can I make this recipe into a cake instead of cupcakes? Would it change the baking time or any of the instructions?
    Thank you!! These look amazing 🙂

    1. Hey Alicia,
      Yes you can do that. I would keep the baking temperature the same but just keep an eye on the cake:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  101. I just made these but replaced pumpkin puree for sweet potato puree and made sweet potato cupcakes instead and it turned out great! These were definitely a hit with family and friends. Thank you!

  102. 5 stars
    These are so delicious! I added a teeny bit of heavy cream to the frosting because it was a little dense, probably due to cooler butter, and it came out just perfect. Great recipe.

  103. Hi there… really looking forward to making this recipe. Do you know if it makes enough batter for a layer cake? Or should I double it up?
    Love your recipes!

    1. Hey Randi,
      It depends how many layers you want to make, I would probably double the recipe! I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  104. These look delicious! Do you think the frosting would still work if I subbed coconut milk for the heavy cream? I have a dairy allergy ( I can sub out plant based butter for the rest)

    1. Hey Jenn,
      I would use coconut cream, it just might not be as fluffy. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Annette,
      I purchase canned pumpkin puree. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Megan,
      Yes, is just might not get a fluffy as heavy cream. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  105. 5 stars
    These are amazing! Not overly sweet, perfectly fluffy, and perfect for fall. My family gobbled them right up!

  106. 5 stars
    Just made these this morning, made my day! So delicious and smell heavenly while baking! Love the frosting recipe. I keep having to fight off my family from eating seconds so I still have some to bring to my friend’s place later tonight. Thanks for sharing this wonderful recipe : )

  107. Will the cupcakes keep if I make them on Saturday? I hope to bake them Saturday and keep them in airtight container. Then make the icing and ice on Sunday? Thanks!

    1. Hey Stacy,
      Yes totally fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  108. 5 stars
    We visited a cute little cafe with my son and his daughter – the Cosmic Cafe in Dallas, Texas. We had the BEST cake I think I have ever tasted in my life there. It was a vegan Vanilla Chai Cake. These cupcakes are as close as I have been able to get to that cake. These cupcakes are phenomenal! All the feels of fall. As one person mentioned, they are not overly sweet and that’s the way we like our cakes.. I will say though my frosting was way too sweet. I am not sure what I did wrong, but it was pure sugar. I made these for a friend’s birthday gathering and I didn’t have time to start over. I found 1/2 a package of cream cheese in the fridge. Just on a whim, I added the softened cream cheese to the icing. It did the trick. That chai mix you sprinkle on the top – everyone commented on how delicious it was and all asked for the recipe. Another awesome recipe from Half Baked Harvest! This one for SURE is a keeper. Thank you!! p.s. Your photography is incredible!!

    1. Hi Cindy! I am glad these cupcakes tasted similar and could bring back some good memories I hope! Thank you so much for trying these! xTieghan

  109. Sooo excited for this recipe! Can’t wait to make them… but more excited to eat them! I How long would I bake minis for? Thank you!

    1. Hey Dom,
      I would start checking for doneness at 15 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  110. 5 stars
    Omg!! That Frosting makes it! Cupcake was the perfect texture, not dry at all, and not too sweet. The frosting is very sweet. Perfect combo… I’m thinking that frosting would be amazing on French toast too!

  111. 5 stars
    These are the most delicious cupcakes. I can’t believe I made something so good at home! Thank you for sharing your recipes, I can’t wait to try more of them! I used butter and coarse kosher salt as that is what I had. I think I’ll be using the extra chai sugar with some mashed sweet potato in overnight oats!

  112. 5 stars
    Thank you so much for this absolutely deliciously moist cupcake with to die for frosting! I used vegetable oil and I added double the powdered sugar for a thicker consistency. I am adding this to my list of favorite cupcakes and making them for Thanksgiving.☺️❤️

    1. I am so happy you loved these, Cindy! I hope they turn out just as amazing (if not, more) for Thanksgiving! Thank you! xTieghan

    1. Hey Sage,
      I would use a 9×13 baking dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  113. I live in a country (Italy) where people (me included) don’t know what the fluff heavy cream is and wouldn’t know what to do with canned pumpkin puree lol For the pumpkin I can make it myself but making heavy cream from scratch looks like too much work, can I omit it or substitute it with whipping cream? Thank you! ^^

    1. Hey Serena,
      You can use whipping cream! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  114. 5 stars
    I made this recipe tonight and it is amazing!! Love how the pumpkin muffin isn’t very sweet but the icing balances that out. And the spice blend is AMAZING. I need to find other uses for it. Thank you for always having the most delicious and unique items to try!

  115. 5 stars
    These were delicious! I did double the chai spice in the cupcake to add more flavor and it wasn’t overpowering. Ended up with a lot of extra cinnamon sugar which I will use on my chai tea latte!

  116. 3 stars
    These are pretty good, but what isn’t with cups and cups of sugar and a ton of butter? However, I wouldn’t have them without the icing as the actual cake is lacking a tiny bit. They are still delicious, but the Chai spice isn’t pronounced. Also, don’t waste 1/3 cup of sugar on the Chai spice. I think i barely use 2 tablespoons of the sprinkled Chai sugar and have now “wasted” a ton of spices that went into the sugar mix. I would recommend just using a bit of sugar. Further, they turned out a bit small? They are almost a mini cupcake. The icing though? Delicious.

    1. Hi Trish! I am glad these tasted amazing, but I am sorry if you feel as if you wasted ingredients! I would highly recommend saving the chai spice for different uses! Please let me know if there is anything I can help with! xTieghan

  117. 2 stars
    Not a lot of flavor in the sponge itself. Hoping they will “pull together” once frosted. Several steps are missing from the recipe. Like “add dry ingredients into wet” and also no mention of what point to incorporate the cinnamon when making the frosting. Not the first recipe which has missed some instructions.

  118. Made these yesterday for Halloween to take to the neighbors (and a few left for us!) My husband says these are the best cupcakes he has ever tasted, YUM! They are not overly sweet, which I like, and much of the sweetness comes from the frosting. Next time I will double the frosting recipe, it is delish. They also look really pretty with the chai spice sprinkled on top. I piped mine because I wanted them to look as pretty as Tieghan’s. They seriously look as beautiful as a cupcake from a bakery and taste W-A-Y better than any bakery cupcake. Thanks Girl! You nailed this one!!!

    Oh also, there was a ton of spice mix left over and it is terrific in a cup of hot tea.

    1. Hi Karen! I am so happy these cupcakes turned out so amazing for you!! Thank you so much for trying them! Also, so sweet to share with your neighbors! xTieghan

  119. 1 star
    The cupcakes are really gloopy and lacking in flavour. The frosting was rock hard so had to add milk to make it spreadable but it was lacking in flavour as well. The chai spice was so spicy it ruined the icing. I’m not sure what went wrong!

    1. Hi Jane! I am really sorry these did not turn out for you. Is there anything that could have gone wrong while making this one? I would love to help! xTieghan

    1. Hey Melissa,
      Yes that would be fine to do, I would store the frosting in the fridge. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  120. 4 stars
    I made these today and really liked the taste! The only part I couldn’t get ‘right’ was the frosting. The frosting came out very gritty. I am assuming it might have to do with the brown sugar but I don’t know what I did wrong to fix it. First I tried putting it in the fridge but that made it too hard to pipe. Then I let it sit on the counter for a little bit and it got too drippy/greasy but still gritty. Still taste great though!

    1. Hi Aly! I am really glad you enjoyed these! If there are any questions I can help with, please let me know! xTieghan

  121. 5 stars
    Best cupcake ever!!! Perfectly balanced. Super texture moist yet soft. The icing is beyond delicious. I’ve already given all the cupcakes away so will be making a 2nd batch and doubling to have enough to share. I made mine a tad smaller so yield was 16 cupcakes. I made it exactly and used the coconut oil (first time) and I am glad that I did as I think that is the key to the lovely cupcake texture.

    Many thanks and Bravo!

    1. Hi Martha! I am really glad these cupcakes turned out so amazing for you! Thank you so much for trying these! xTieghan

    1. Hey Andrea,
      I would start checking for doneness at 15 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  122. Hi Teighan, would you use the same recipe/directions to make it a cake? How long would you bake in the oven for?

    1. Hey Yasmine,
      Yes, I would just increase your baking time and start checking for doneness at 30/35 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  123. These look so good!! What is the best way to convert this to a cake? What size pan do you recommend and what would be the baking times?
    Thanks!

    1. Hey TeeKay,
      I have not tested this as a cake, but I would use a 9 inch round cake pan or bundt pan and start checking for doneness at 30 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  124. 5 stars
    Just since a lot of people asked in the comments, thought I would share that I made these with butter instead of coconut oil (only because I didn’t have enough on hand,) and they were truly incredible!! I daresay the best frosting I’ve ever had.

  125. 5 stars
    These came out great – everyone loved them! Would you make any changes if I wanted to make this as a bundt cake?

    1. Hey Joanna,
      I am so glad you enjoyed the recipe! To make as a bundt cake you would just need to increase your baking time. Please let me know if you have any other questions! xTieghan

  126. 5 stars
    Amazing! Followed the recipe to a T. Moist, flavorful delicious!! And super easy! Thank you! So excited to try your other recipes.

  127. I don’t mean to sound weird but in the chai spice mixture, why does it call for 1/2 teas of all spice when the other spices are essentially the recipe for all spice?

    1. Hey Shana,
      It is just what I found worked best in the flavoring:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  128. 5 stars
    Yum! So good! Everyone loved these. I used gluten free flour 1:1 from Bob’s Red Mill in place of the flour, stored them in the fridge (surprisingly fantastic cold!) and doubled the recipe and tripled the frosting recipe! Definitely will be making these again.

  129. looking forward to making these for my friends Birthday, luckily she loves pumpkin chai as much as I do! 😉 I know a good recipe when I see one and im pretty good with knowing how to substitute when making GF or vegan but I think this one looks good to go for this occasion! The only thing I was thinking was adding a bit of coffee flavor into the batter or icing??…..latte makes me think of coffee and even tho im not a coffee drinker I love the flavor! Not sure if adding that would b too much for these?

    1. Hey Diana,
      You could certainly do that, although I don’t think it’s complete necessary. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  130. 5 stars
    Another hit! I couldn’t even tell there was coconut oil. So moist and tasty. My 15 year old son couldn’t even wait for the frosting! He ate a few before they were cool enough for the frosting and he loved. Thank you!

  131. This looks and sounds delicious! I know this may not be possible, but is there anything I can substitute for the pumpkin? I’m not a fan pumpkin flavors (I know I’m a minority) but I LOVE chai flavors, so would love to know if its at all possible.

  132. Hi! Wondering what you think about making this into a layered cake instead of cupcakes… would I need to double/triple??

    1. Hi Eileen! You just need to double the recipe. That will be delicious I am sure! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  133. 5 stars
    Made these for the residents of our assisted llving resident, and they loved them. They appreciated they were not cloyingly sweet. I appreciated their deep fall flavors and ease of prep. We will definitely be making these again.

  134. Hi Tieghan
    If I decided to make these not in cupcake form, how long long do you think in the oven for two round cakes? 40-50 minutes?

    1. Hey Olivia,
      Yes, I would start checking for doneness at 40 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  135. 4 stars
    These are a super yummy fall treat, and as decadent as they sound. I found that cooking the cupcakes through more than suggested in the recipe worked for me. A few things I would cut back on: sugar for the topping (my mixture was way too sugar heavy and way more than I needed), and powdered sugar for the frosting. The frosting is soo sweet, *almost* sickeningly sweet. I added one cup of powdered sugar and debated adding the last half cup. I added it and realized I definitely could’ve skipped it. I subbed in evaporated milk for heavy cream, and the texture of the frosting was still great.

    1. Hi Emily! I am sorry these were a bit too sweet for you! Please let me know if there is anything I can do to help! xTieghan

  136. Greetings from Finland! Made these today and my fiancé (who is not a fan of sweet things) said these were the best I’ve ever made. And I bake a lot. Everyone else fell for these too! So thank you, these really are THE BEST! 😍

  137. 5 stars
    Really good recipe, definitely recommend letting everything cool down properly!
    The muffins were so light and fluffy!

  138. 5 stars
    I made these amazing cupcakes today to take to my “grands” for their Halloween treat! I made the classic mistake of NOT reading the directions through before starting……when I made the Chai spice mix, I just saw 1/3 cup sugar and mixed it all together!! Yikes! When I realized my mistake, logic took over, …no problem, reduce the amt of brown sugar by 4 1/2 TBS, add in the chai spice with sugar, and add 4 more TBS sugar to reserved spice mix for on frosting! They taste fabulous!

  139. 5 stars
    Oh these cupcakes were so perfect!!! That icing! I could eat the whole bowl. I made them with butter, as I have a coconut allergy, and they turned out perfectly! Thank you!! 💗

  140. 5 stars
    I haven’t made cupcakes more than maybe once or twice, but these were totally doable and so yummy!!! Would totally make again. I used butter instead of coconut oil and everything turned out great. Also, instead of the chai spice mix, I cut open some vanilla chai teabags I had laying around, and they worked magically.

  141. 5 stars
    Cupcakes are moist and pumpkin spicy! The frosting with the brown sugar is a perfect match! Such a delicious combination!

  142. I made these cookies for my coworkers. They went crazy and say they are the BEST cupcakes ever! The frosting is sooo good, and I’m not typically a frosting lover. This is going on repeat every fall!

  143. 5 stars
    These were fabulous! My only comment is that my frosting wasn’t very stiff – could not have been piped. But at the same time, my butter was probably too warm and I didn’t have time to chill it before frosting the cupcakes

    1. Hi Brenda! I am glad these turned out well for you! Please let me know if there is anything I can help with! xTieghan

    1. Hey Killian,
      You can omit the cardamom. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  144. 5 stars
    These are so good!!! I decided to make mini cupcakes and they turned out amazing. I am looking forward to making these for Halloween and maybe even Thanksgiving.

  145. Hi! Can I use pumpkin pie spice in place of the spices for the chai spice? I am trying to use what I have on hand. Thank you!

    1. Hey Angela,
      Sure that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  146. Hi Tieghan!

    I made this recipe and loved it. I’ve also shared with 5 others and it was a HUGE hit! This recipe officially made the Holiday list of “must have on the table.”

    Two questions:
    1.) my icing split. I followed the directions to a T and it’s not the first time I’ve had this trouble. Any help here?
    2.) what’s the best way to store? I put mine in a glass pyrex container but they seem to get *too* moist which affects the texture of the cupcake and the icing.

    Thanks in advance for your help! Love your work.

    1. Hey Catherine,
      Thanks so much for giving the recipe a try, I am so glad they were enjoyed. I’m sorry about the icing, I would say possibly because it was too hot when you starting mixing in the powdered sugar. I like to store on the counter in an airtight container, but if you kitchen runs warm you can certainly store in the fridge. I hope this helps for next time! xTieghan

  147. Made and loved them! Can’t wait to make them again! I made the brown sugar frosting with plant based butter and it was wonderful! They’re not too sweet, spice is just right. Love them.

  148. 5 stars
    Best frosting! Totally worth it to melt the brown sugar. I used butter in cupcakes and they were moist and delicious. Big hit!

  149. cannot wait to try these! if I already have chai spice how many teaspoons of that should be added to the granulated sugar? thank you!

    1. Hey Mariah!

      I would add 2 teaspoons chai spice. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  150. I am NOT a baker but these looked sooo good, I had to try. The cupcake turned out great but my frosting is watery! Any thoughts on what I did wrong or could have done better? Still good either way!

    1. Hey Melanie,
      Thanks so much for trying the recipe, I am sorry to hear about the frosting! You can add more powdered sugar to help thicken it up! Please let me know if you have any other questions! xTieghan

  151. 4 stars
    The flavors are absolutely AMAZING! The perfect fall cupcake!! I wanted to drink the frosting and bottle the cake up in a candle 🙂 Mine didn’t turn out near as beautiful as yours though. My cupcakes didn’t rise nicely and the icing was very, very runny for me. I followed the recipe exactly! Any tips for how to remedy the issues that I had?

    1. Hey Brooke,
      Thanks so much for giving the recipe a try! I am so sorry the cupcakes did not rise, was your baking powder and soda fresh? As for the icing you can always add more powdered sugar to thicken it up! I hope this helps for next time. xTieghan

  152. Hi! Can you use ground nutmeg in this recipe if you don’t have fresh and would the measurement be the same?

    Thanks!

    1. Hey Breana,
      Yes totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  153. 5 stars
    Delicious!! I made these cupcakes on Sunday on a very cold and snowy day north of the border and while they were baking the house smelled AMAZING! I put them in the freezer immediately. How I managed not to eat one right away is shocking. Tonight I made the icing and finally indulged in one. Holy moly! These are the perfect Fall and winter (still snowing here) cupcake. More than perfect. Thank you. I’m heading away on a little girls weekend Thursday and can’t wait to surprise the girls with these. My only question is that I have a lot of the spice/sugar mix. Any suggestions on how I can use it up? Besides making more of these cupcakes, which I will likely do anyway.

    1. Hi Caroline! I am really glad these turned out so well for you! Thank you for trying them! Also, what about a chai latte for morning this weekend? Or maybe use some of the spice mix on some roasted pumpkin seeds! xTieghan

  154. 5 stars
    We made these today. Best cupcake by far that we ever made! (By the way, the 1/4 tsp of cinnamon isn’t included in the directions.)

  155. 5 stars
    These were the perfect Fall dessert for my family! They are so moist and flavorful. I used canola oil for the oil and followed the recipe exactly. I wouldn’t change a thing! Sooooooo delicious!

  156. 5 stars
    Omg these are so good. My frosting ended up runny I think because I did not put into the freezer long enough. Still tastes great though. Do I have to refrigerate these frosted cupcakes if storing for a few days?

    1. Hey Roxy,
      Thanks for trying the recipe! You can keep these on the counter in an airtight container. Please let me know if you have any other questions! xTieghan

  157. Hi Tieghan! I am gushing over all your fall recipes and this one is next on my list. Can these be made ahead of time? If so, how long will they last? Also, if I want to make them into mini cupcakes, what would you recommend for baking time and temp?

    1. Hey Stephanie,
      You can make these ahead of time, they are good for 3-4 days. For mini cupcakes I would keep the same temperature just start checking for doneness around 15 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  158. 5 stars
    This recipe is perfection! This is by far my favorite cupcake I have ever made. My husband doesn’t usually like cupcakes and he ate three immediately! I love that it isnt too sweet, everything is perfectly balanced.

  159. Hi Tieghan! I made these and they were very yummy. But I have a question, when making the frosting, it was very runny and the sugar and butter wouldn’t dissolve very well, they were like separate tiny bits. So, I had to toss it out completely and make a frosting with cream only. Do you have any idea why that happened? Thanks.

    1. Hey Sameh,
      So sorry you had issues with the frosting. Did you bring the butter, sugar, and cream to a boil? This really helps all of the ingredients mend together and dissolve the sugar. I hope this helps for next time! xTieghan

  160. 5 stars
    LOVED these! So many of your recipes are sooo good, and this one did not disappoint! It will forever be part of our fall recipes. Thank you!! A note for others- I substituted butter for the coconut oil, and it tasted great.

  161. 5 stars
    These cupcakes are the bomb! I made them with gluten free flour because my roommate is gluten free and she absolutely loved them too. Perfect for fall!

  162. 5 stars
    This is now my favorite pumpkin recipe. I wasn’t going to make the frosting but I was excited to finally try out browning the butter. Best decision ever, this is my new favorite frosting. The spices with the browned butter and sugar – my true love! I look forward to this part of the year every year, I started the season with your vanilla chai pumpkin latte cupcakes with cinnamon brown sugar frosting recipe and I can’t wait for my next baking session.

  163. I made these yesterday, and they are SO yummy. I strongly recommend using this icing recipe too, instead of your go-to method. It’s SO yummy.

    I also used Bobs 1 to 1 Gluten Free flour, and they came out perfectly!

  164. 5 stars
    These cupcakes are the bomb! A big hit with the family. I am a huge fan of PSC lattes from Starbucks this time of the year. If you are too, you will not be disappointed. Next time I am doubling the batch as these seem to have disappeared pretty fast. My new favorite pumpkin treat!

  165. 5 stars
    Chai …yum! Pumpkin…yum! Couldn’t ask for two better flavours moulded together in a delicious cupcake! Let’s just say between 2 people – it didn’t last even the weekend. Total obsession with this recipe!

  166. These are amazing and everyone loved them!! I would prefer to make them into a cake – do you have a conversion of any kind to cook the batter as some form of cake and then frost? Guessing I would need to maybe double the recipe? Thank you for another wonderful recipe!!

    1. Hey Tricia,
      Thanks so much for giving the recipe a try! I would just keep an eye on in the cake in the oven, but you will need to increase your baking time compared to the cupcakes. Please let me know if you have any other questions! xTieghan

  167. 5 stars
    Oh my gosh I just made these tonight they are absolute HEAVEN. Will definitely be making these again and doubling the recipe!

  168. 5 stars
    Loved making these… The house smelled so good while baking.. I used real pumpkin, I didn’t have ground clove so I had to do some grinding of the whole ones lol this was definitely a lot of work but so worth it.. My only thing is my frosting doesn’t quite look like yours.. It’s browner and a little on the thinner side. Should I just put the frosting back in the fridge?

    1. Hey Kat,
      Thanks so much for giving the recipe a try! You can always add more powdered sugar to thicken the frosting. Please let me know if you have any other questions! xTieghan

  169. 5 stars
    This was the first recipe I tried from your website. The cupcakes are yummy and the frosting so delicious a keeper for sure!! Thank you, I can’t wait to try more, they all look and sound delicious.

  170. 5 stars
    Followed the Recipe exactly except for I used vegetable oil instead of the coconut oil. They turned out great, and the whole family loved them!

  171. Just made these cupcakes and they may be the best thing I’ve ever baked – which truth told is a fairly low bar. But super yummy and I will make them again. Had quite a bit of frosting and a whole lotta sugar mix left over so – won’t have to mix the chai sugar again for another batch or two. Thanks for the perfect fall recipe for a football afternoon.

  172. 5 stars
    So good! Perfectly moist and flavored cupcake.
    I only did one cup of pumpkin and I loved the balanced flavors between the chai and the pumpkin! Everyone I shared them with LOVED them! Definitely making these again!

  173. 5 stars
    Made these for my husband’s birthday. They were so moist and delicious. I made my own puree with the one and only pie pumpkin I got from the garden. The kids loved them too even my daughter who’s not a fan of cinnamon. The cardamom is really the key ingredient. I added a little more than needed. Thanks again for a wonderful recipe.

  174. 5 stars
    These are DELICIOUS! They are super moist and flavorful and made the whole house smell like fall. They flew off the table at our game day get together today and we’ve already shared the recipe around.

    1. Love that! Thank you for trying this one, Michaela! I am really glad they these turned out so well for you! xTieghan

  175. 5 stars
    These were so easy to make and turned out great. I used canola oil instead and decided to cut a triangle from large Ziploc bag to make a piping bag so the frosting came out in a nice swirl. I chilled both the frosting and cupcakes until both were cold to avoid melty frosting. Can’t wait to make these for my family – what a special recipe different than typical pumpkin recipes. Thank you!

    1. That sounds amazing!! I am really glad these turned out so well for you, Erin! I hope your family loves them just as much when you get to make it for them! xTieghan

  176. 5 stars
    These are amazing. The cupcake is so moist and the frosting is delicious. Made exactly as written. Love them.

  177. Hi! I’m looking forward to making these! I was wondering if there was any way to use half and half instead of heavy cream in the frosting? I have everything except the heavy cream :/

    1. Hey Jessica,
      Yes half and half will work! I hope you love the recipe, please let me know if I can help in any other way! xTieghan

  178. 5 stars
    Very yummy! Made these ahead of time for a van trip. I skipped the frosting so it’s more of a muffin than a cupcake.

    1. Yum! I am really glad this recipe turned out so well for you, Candy! Thank you so much for trying this recipe! xTieghan

    1. Hey Amy,
      Yes you can use GF flour. I hope you love the recipe, please let me know if I can help in any other way! xTieghan

  179. Good morning!! Would you know how to adjust cooking time and temperature if you wanted to adapt this recipe to a loaf pan?? Thanks!!

    1. Hey Michael,
      I would keep the baking temp the same, you will need to increase your baking time, I would start checking for doneness around 35 minutes, but it could take up to 45 minutes. I hope you love the recipe, please let me know if I can help in any other way! xTieghan

    1. Hey Deanna,
      No, you will want to use fine kosher salt. I hope you love the recipe, please let me know if I can help in any other way! xTieghan

  180. 5 stars
    These are the most delicious cupcakes!! Thank you so much for the recipe!! The whole family loved them and they were not hard to make! The frosting was unreal!! Thanks again!

  181. 5 stars
    These literally taste like fall! They were so good and are such a good fall treat that isn’t your typical pumpkin pie or apple crisp! Definitely a new fall favourite! I followed the recipe exactly and they turned out beautifully 🙂

  182. 5 stars
    These where the most delicious cupcakes I have ever made. Will be a favorite fall recipe for years to come. However, if I would like to make the recipe into a cake, instead of cupcakes, what size of a pan would I bake it in. Thanks so much.

    1. Hey Erin,
      Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  183. 5 stars
    Made this for a treat for my kids snack today! Getting all the fall feels in Ontario (Canada) right about now and these muffins were perfect. My house smells amazing! I swapped the coconut oil and brown sugar for butter and coconut sugar because that’s all I had on hand, and I topped them with cream cheese icing because that’s just how I was feeling. Yum!!!!! Kid and mom approved!

  184. These look soooo yummy! But like a few others I was wondering, can we substitute anything for the coconut oil?

    1. Hey Jessica,
      You could use canola oil or olive oil in place of the coconut oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  185. 5 stars
    I made these and ate 2 already! Moist, light cupcake and not super sweet like those store bought things. Only thing I did different was to use a vanilla bean cream cheese frosting as I had some cream cheese I needed to use up. Chai is one of my favorite flavors; these hit the mark. I did get 12 cupcakes using a regular size muffin tin as I filled them about 3/4 full and baked for 21 minutes.

  186. Looks like you forgot to mention putting the cinnamon in the cinnamon frosting in the recipe instructions. Looks delicious.

  187. Do you think these would turn out ok, with Gluten Free all purpose flour? I love ALL of your recipes!! Thank you for all you do!

    1. Hey Arlene,
      I would recommend using and equal amount of GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  188. Hey Teighan! This looks awesome, but I also super don’t like coconut oil, especially in baking. I’m not going to lie and say its an allergy, I just think it is the worst for baked goods. It seriously ruins like every baking attempt I’ve ever tried with it, haha. I actually just threw all of mine out, recently. Sooo.. would you say use 1/2c melted butter OR 1/2 veggie oil? LMK cus I’m psyched to make these!! SUPER appreciate how nice you are to answer questions in comments too. Thanks!!!!

    1. Hey Ellie,
      I haven’t tried these without the coconut oil, but I would recommend using vegetable oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  189. Oh. My. Goodness! I am totally making these today! Two of my favorite things in one muffin! Chai! Pumpkin! It got me thinking about combining the two in a hot drink at ⭐️bux. I just had a question…have you tried testing these with butter rather than coconut oil in the batter? I have a coconut-adverse family member and will probably try this using butter, but was wondering if you had a secret reason for using coconut oil in the first place.

    1. Hey Tina,
      I haven’t tested this but I think butter or canola oil would work in place of the coconut oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  190. It would be helpful if you could please provide info. on how these are best stored. Also, do they freeze well if the frosting is added once defrosted? Thanks.

    1. Hey Anna,
      I like to store these in an airtight container on the counter. You could freeze the cupcake but I would not recommend freezing the frosting. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  191. Hey Teighan!
    Love The sound of these but was just wondering, would you happen to have a few other cupcake recipes with the cinnamon brown sugar frosting? I Really would love these if they didn’t have pumpkin in them but that is alright, sometimes you gotta be adventurous 🙂

    chz 😘

    1. Hey Emilie,
      Sorry I don’t have other recipes with this frosting, but you can easily add it to your favorite cupcake recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan