Next Post
This post may contain affiliate links, please see our privacy policy for details.
Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting…autumn in a sweet cupcake, and so good. Extra pumpkiny, chai-spiced pumpkin cake cupcakes made with warming spices and brown sugar. Each cake is generously frosted with the most delicious creamy cinnamon brown sugar frosting, and finished off with a sprinkling of chai sugar. Sooo much to love here! You can’t beat these cute little latte cupcakes for dessert.
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.
Watch the How-To Reel
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.
This post was originally published on October 16, 2020
These cupcakes are easy to make and are extremely delicious. I have Celiac, so I made them with 1:1 GF flour and it worked beautifully. The icing is next level delish! The warm chai spices are perfect with the pumpkin. This one is a winner for sure!
Only question…is it best to store them at room temp or in the fridge? Thanks
Hi Dani,
Amazing! Thank you so much for making this recipe, I’m so glad it was enjoyed! I like to store these at room temp, but if your kitchen is on the warmer side then I would do the fridge.
Have the best fall weekend!
these are AMAZING. second time making them this week and bringing for a work potluck. the cupcakes are so moist and flavorful and the icing is also to die for
Hey Alanna,
Happy Friday!🎃 Thanks a bunch for making this recipe and your comment, I’m so glad it was enjoyed!
We made these tonight and they are AWESOME! My daughter (21) accidentally read the pumpkin amount wrong and we put in THREE TIMES the pumpkin! For the record – they are awesome still (but a little less cakey and a little more gooey). My 16 year old son said they taste like pumpkin pie and like fall and we should totally have them again!
We did it as a run through before having them for (Canadian) Thanksgiving with the family this weekend. Thanks much!!
Hey Sara,
Love to hear this! Thanks a bunch for making this recipe and your feedback! Happy Thanksgiving!
These were amazing! I made them with my daughters and we all loved them. We’re gluten free, so we used a 1-1 flour sub. I think they’d be delicious with a type of cream cheese frosting as well!
Hey Jessie,
Yay!! So glad to hear you and your daughters enjoyed this recipe, thanks so much for making it!
I just wanted to say thank you for sharing your recipe—I loved it! The cupcakes came out so delicious. I did notice, though, that the spice flavor was a bit strong for my taste. Could you recommend which spices I might tone down a little to make them a bit more mild while still keeping that great flavor?
Thanks again for such a wonderful recipe!
Hi Dino,
Happy Monday! Thanks a bunch for giving this recipe a try and your comment, so glad to hear it was a hit! I would reduce the all-spice and cloves, those are usually stronger flavors.
Can you make these as bars instead of cupcakes?
Hi Samantha,
I’ve never tested that with this exact recipe, but you might like one of these recipes
https://fett-weg.today/cinnamon-chocolate-chip-pumpkin-bars/%3C/a%3E%3Cbr /> https://fett-weg.today/pumpkin-butter-bars/%3C/a%3E%3Cbr /> I hope this helps! x
Hi Tieghan! I love this recipe 🙂 is there a way to make it in cake form? Either sheet cake or 2 rounds? Would you be able to let me know oven temp/cooking times for these options? Thank you so so much!!
Thanks so much, Lauren!!
Sure, I think a sheet cake would work nicely for you if you want to bake in a 9×13 pan. I would do 350F for 30-35 minutes.
I hope this helps!
Hey, would this recipe work with gluten free flour? Would I need to change temperature or cooking time? Ive never baked anything gluten free before and really want to try these!
Hey Eliana! I haven’t ever tried this recipe out with gluten free flour before, so I can’t say for sure! Let me know if you give it a try! I hope you love it! 🙂 xT
Hey Tieghan, I made half the batch normal and half the batch with cup4cup gluten free flour and both were sooooo delicious! Couldn’t tell the difference! My new fav recipe for sure
Love to hear this, Eliana! Thanks a bunch for making these cupcakes:) Happy Tuesday!
These look amazing. Thank you for the recipe! Can I make the cupcakes and cool the butter/cream/sugar mixture in the refrigerator overnight, then in the morning mix the remaining ingredients and frost them? Or would that be too long for the mixture to remain in the refrigerator?
Hi there,
So sorry, I have never tried that, so I really can’t say for sure. I would just make the entire cupcake and then keep them in an airtight container in the fridge. I hope this helps!
Delicious. My daughter’s favorite and when she makes them, everyone wants one!
Hey Emily,
Happy Friday!! Thanks a lot for making this recipe, I’m so glad to hear it turned out nicely for you! xxT
Hey T, could I use your pumpkin butter in place of the pumpkin? If so, should I adjust the spice?
Hi Ash,
So sorry, I have never tested that with this recipe, so I would stick with the pumpkin puree if you can:) I hope you love this recipe! xx
Have you ever made these as a cake? I’ve made them as cup cakes and they are amazing! I’d like to make them as a birthday cake but not sure I’d have enough batter for 2 layers or a bundt.
Thanks so much, Judy!! I haven’t, but what if you did a sheet cake in a 9×13 pan? I think that would work nicely for you! I hope this helps! xx
Can I make these into mini cupcakes?
Hey Sammy,
Sure, I don’t see why that wouldn’t work for you! Please let me know if you give this recipe a try, I hope you love it! Happy Friday! xx
Soo easy and so amazing! I love all HBH recipes but this one is definitely top 5! Made for a friends fall birthday party. Turned out great.
Hey Tiyanna,
Perfect! I appreciate you trying this recipe and your comment, so glad to hear it turned out well for you! xx
Every time I make these people go crazy for them. They are the favorite dessert by a landslide. One million stars!
Love to hear this, Amy! Thanks so much for making this recipe so often and sharing with others! Have the best weekend! xT
Excellent cupcake, well written recipe. While I’m not a huge chai or pumpkin fan, the photo lured me and I had to make these. Makes exactly 16 moist/dense cupcakes and just the right amount of yummy frosting. Very addictive!
Hey Cathy,
Wonderful! So glad to hear this recipe turned out well for you, thanks for making it! Have a great fall weekend! xT
I made these last night and they are amazing even though I made the mistake of mixing all the spices with the sugar so I had to add the extra sugar into the batter….still they came out so so good! I went through your whole blog and I am in love! Gonna try the pumpkin marry me chicken next! Thank you for sharing all of your wonderful recipes and photos! What a gem of a find!
Thanks so much, Corrie! I appreciate you trying this recipe and your feedback, so glad it turned out well! Xx