Description
Delight in the cozy flavors of fall with these Vanilla Chai Pumpkin Spice Latte Cupcakes. Soft, spiced cupcakes filled with chai-spiced whipped cream and topped with vanilla chai buttercream make for the perfect treat to enjoy with your favorite warm beverage.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- 1 teaspoon pumpkin pie spice
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- ¼ cup brewed chai tea (strong)
For the Chai-Spiced Latte Filling:
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- 1 tablespoon strong brewed coffee or espresso (optional)
For the Vanilla Chai Buttercream:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 2–3 tablespoons brewed chai tea (or milk)
For Garnish:
- Cinnamon sugar
- Whipped cream (optional)
- Ground cinnamon (for dusting)
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, cardamom, and pumpkin pie spice.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and pumpkin puree.
- Add the dry ingredients in two parts, alternating with the brewed chai tea, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Chai-Spiced Latte Filling:
- In a mixing bowl, whip the heavy cream until soft peaks form.
- Add the powdered sugar, cinnamon, cardamom, and brewed coffee (optional). Continue whipping until the cream forms stiff peaks.
- Using a small knife or cupcake corer, remove the centers of the cooled cupcakes and fill them with the chai-spiced whipped cream.
- Prepare the Vanilla Chai Buttercream:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add the vanilla extract, ground cinnamon, cardamom, and brewed chai tea (or milk), beating until the frosting is light and fluffy.
- Pipe or spread the buttercream onto the filled cupcakes.
- Garnish and Serve:
- Optionally, top each cupcake with a swirl of whipped cream and a dusting of cinnamon sugar.
- Lightly sprinkle ground cinnamon over the top for a latte-inspired garnish.
Notes
- For an extra kick of coffee flavor, add espresso to the filling.
- Ensure the chai tea is strong for a robust flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg