Pumpkin Chai Latte Cupcakes Delightful Fall Treat

by
- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 2 teaspoons ground chai spices (a blend of cinnamon, cardamom, ginger, and cloves) For the dry ingredients, I use all-purpose flour to create a great cupcake base. Baking powder and baking soda help the cupcakes rise. Salt adds balance, while chai spices bring warm flavor. - ½ cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - 1 cup canned pumpkin puree - ½ cup buttermilk, at room temperature - 1 teaspoon vanilla extract - ½ cup brewed chai tea, cooled to room temperature In the wet ingredients, I start with softened butter and sugar. Creaming them together makes the base light and fluffy. Eggs add richness. Pumpkin puree gives moisture and flavor. Buttermilk adds tang, while vanilla and brewed chai tea enhance the taste. - 1 cup unsalted butter, softened to room temperature - 4 cups powdered sugar - 3 tablespoons heavy cream - 1 teaspoon vanilla extract - A pinch of ground cinnamon for garnish For the frosting, I whip softened butter until creamy. Adding powdered sugar makes it sweet and fluffy. Heavy cream adds richness, while vanilla and cinnamon tie it back to the cupcake flavors, creating a delightful finish. - Preheat your oven to 350°F (175°C). - Line a cupcake tin with paper liners for easy serving. - In a bowl, sift together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 2 teaspoons of ground chai spices. - Set this dry mix aside for later use. - In a large bowl, beat ½ cup of softened butter and 1 cup of granulated sugar until fluffy. - Add 2 large eggs to the mix, one at a time, and mix well after each addition. - Now, add in 1 cup of pumpkin puree, ½ cup of buttermilk, ½ cup of cooled brewed chai tea, and 1 teaspoon of vanilla extract. - Mix until everything is smooth. - Gradually fold in your dry mixture until just combined. Be careful not to overmix. - Use a scoop to fill each liner about two-thirds full with batter. - Bake in the oven for 18-20 minutes. Check with a toothpick; it should come out clean. - While the cupcakes bake, prepare the frosting. - Beat 1 cup of softened butter until creamy. Gradually add in 4 cups of powdered sugar while mixing on low speed. - Once mixed, add 3 tablespoons of heavy cream and 1 teaspoon of vanilla extract. Beat until fluffy. - Once cupcakes are cool, frost them with the chai latte buttercream. - You can use a piping bag for a fancy touch or a knife for a casual look. - Finally, sprinkle each cupcake with a pinch of ground cinnamon for a warm finish. To make soft and fluffy cupcakes, avoid overmixing the batter. Overmixing can make your cupcakes dense and tough. Mix just until you see no dry flour. Also, ensure all ingredients are at room temperature. Room temperature butter and eggs mix better, leading to a light texture. Want to adjust the spice levels? Start with the chai spice blend. You can add more or less based on your taste. For a twist, consider adding nutmeg or a pinch of allspice. These spices can deepen the warm flavors of your cupcakes. If you love pumpkin, adding a touch more pumpkin puree can also boost the flavor. For a beautiful finish, use a piping bag. This tool helps you pipe frosting with ease and creates lovely swirls. If you don't have a piping bag, a butter knife works just fine. You can use it to spread frosting smoothly on top of each cupcake. For a polished look, make sure your frosting is creamy and easy to spread. {{image_4}} You can change up the frosting for your Pumpkin Chai Latte Cupcakes. Here are two great options: - Cream cheese frosting: This frosting adds a tangy flavor. Mix 8 ounces of cream cheese with 1 cup of softened butter. Gradually add 4 cups of powdered sugar until smooth. - Whipped cream topping: For a light finish, whip 1 cup of heavy cream until soft peaks form. Add 2 tablespoons of sugar and 1 teaspoon of vanilla extract for sweetness. These frostings will give your cupcakes a new twist! If you need to adapt the recipe, here are some easy changes: - Gluten-free flour options: Use a gluten-free all-purpose flour blend instead of regular flour. Make sure it has xanthan gum for the best texture. - Egg substitutes for vegan versions: Replace eggs with 1/4 cup of applesauce or mashed banana. You can also use flaxseed meal mixed with water—1 tablespoon of flaxseed meal with 2.5 tablespoons of water equals one egg. These swaps let everyone enjoy your cupcakes! You can mix in fun flavors to make your cupcakes unique: - Adding chocolate chips or nuts: Fold in 1/2 cup of chocolate chips or chopped nuts. This adds great texture and flavor! - Suggestions for infused flavors: Try adding a splash of vanilla bean for a rich taste. A hint of nutmeg or cardamom can also enhance the chai flavor nicely. Experimenting with flavors will keep your baking exciting! To keep your pumpkin chai latte cupcakes fresh, use airtight containers. This way, the cupcakes stay moist and tasty. You can also use cake domes or cupcake carriers. Place parchment paper between layers to avoid sticking. Freezing cupcakes is simple. First, let them cool completely. Then, wrap each cupcake in plastic wrap. Place them in a freezer bag or container. Make sure to remove as much air as possible. To thaw, take a cupcake out and leave it at room temperature. This usually takes about an hour. At room temperature, your cupcakes will last about three days. If you frost them, they stay fresh for two days. Unfrosted cupcakes can last up to four days. For best results, store them in a cool, dry place away from sunlight. It takes about 25 minutes to prep and 40 minutes to cook. In total, you need about 1 hour for the whole process. You will get 12 delicious cupcakes from this recipe. Yes, you can make the batter ahead of time. Prepare the batter and store it in the fridge for up to 24 hours. When you are ready to bake, let it sit at room temperature for a bit. This helps the batter mix better and rise nicely. Cupcakes can sink for a few reasons. If you overmix the batter, it can lose air. Also, if the oven is not hot enough, they might sink too. To prevent this, mix gently and check the oven temperature before baking. You can use other teas if you want. Earl Grey adds a nice flavor. Green tea can also work for a lighter taste. Just remember, different teas will change the cupcake's taste a bit. Yes, you should refrigerate cupcakes with cream-based frostings. Store them in an airtight container. They can last in the fridge for about 3-5 days. If you use a frosting without dairy, they can stay out for a few days. You can create delicious Pumpkin Chai Latte Cupcakes using simple steps. We covered key ingredients like spices, butter, and pumpkin puree. I shared tips for baking and frosting, as well as helpful storage methods. Now you have the tools to whip up these tasty treats. Experimenting with flavors can make them your own. Enjoy baking and sharing these cupcakes with friends and family!

WANT TO SAVE THIS RECIPE?

Fall is the perfect time for warm flavors and cozy treats. If you love pumpkin and chai, you’re in for a sweet surprise! In this post, I’ll show you how to make delightful Pumpkin Chai Latte Cupcakes that capture the essence of autumn in every bite. These cupcakes are not only easy to bake but also a hit at any gathering. Let’s dive into this scrumptious recipe and enjoy the season together!

Jump to Recipe

Ingredients

Dry Ingredients

– 1 ½ cups all-purpose flour

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– 2 teaspoons ground chai spices (a blend of cinnamon, cardamom, ginger, and cloves)

For the dry ingredients, I use all-purpose flour to create a great cupcake base. Baking powder and baking soda help the cupcakes rise. Salt adds balance, while chai spices bring warm flavor.

Wet Ingredients

– ½ cup unsalted butter, softened to room temperature

– 1 cup granulated sugar

– 2 large eggs, at room temperature

– 1 cup canned pumpkin puree

– ½ cup buttermilk, at room temperature

– 1 teaspoon vanilla extract

– ½ cup brewed chai tea, cooled to room temperature

In the wet ingredients, I start with softened butter and sugar. Creaming them together makes the base light and fluffy. Eggs add richness. Pumpkin puree gives moisture and flavor. Buttermilk adds tang, while vanilla and brewed chai tea enhance the taste.

Frosting Ingredients

– 1 cup unsalted butter, softened to room temperature

– 4 cups powdered sugar

– 3 tablespoons heavy cream

– 1 teaspoon vanilla extract

– A pinch of ground cinnamon for garnish

For the frosting, I whip softened butter until creamy. Adding powdered sugar makes it sweet and fluffy. Heavy cream adds richness, while vanilla and cinnamon tie it back to the cupcake flavors, creating a delightful finish.

Step-by-Step Instructions

Preparing the Oven and Cupcake Tin

– Preheat your oven to 350°F (175°C).

– Line a cupcake tin with paper liners for easy serving.

Mixing Dry Ingredients

– In a bowl, sift together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 2 teaspoons of ground chai spices.

– Set this dry mix aside for later use.

Creaming Butter and Sugar

– In a large bowl, beat ½ cup of softened butter and 1 cup of granulated sugar until fluffy.

– Add 2 large eggs to the mix, one at a time, and mix well after each addition.

Combining Wet and Dry Ingredients

– Now, add in 1 cup of pumpkin puree, ½ cup of buttermilk, ½ cup of cooled brewed chai tea, and 1 teaspoon of vanilla extract.

– Mix until everything is smooth.

– Gradually fold in your dry mixture until just combined. Be careful not to overmix.

Baking the Cupcakes

– Use a scoop to fill each liner about two-thirds full with batter.

– Bake in the oven for 18-20 minutes. Check with a toothpick; it should come out clean.

Making the Frosting

– While the cupcakes bake, prepare the frosting.

– Beat 1 cup of softened butter until creamy. Gradually add in 4 cups of powdered sugar while mixing on low speed.

– Once mixed, add 3 tablespoons of heavy cream and 1 teaspoon of vanilla extract. Beat until fluffy.

Frosting the Cupcakes

– Once cupcakes are cool, frost them with the chai latte buttercream.

– You can use a piping bag for a fancy touch or a knife for a casual look.

– Finally, sprinkle each cupcake with a pinch of ground cinnamon for a warm finish.

Tips & Tricks

Achieving the Perfect Cupcake Texture

To make soft and fluffy cupcakes, avoid overmixing the batter. Overmixing can make your cupcakes dense and tough. Mix just until you see no dry flour. Also, ensure all ingredients are at room temperature. Room temperature butter and eggs mix better, leading to a light texture.

Enhancing Flavor Profiles

Want to adjust the spice levels? Start with the chai spice blend. You can add more or less based on your taste. For a twist, consider adding nutmeg or a pinch of allspice. These spices can deepen the warm flavors of your cupcakes. If you love pumpkin, adding a touch more pumpkin puree can also boost the flavor.

Frosting Techniques

For a beautiful finish, use a piping bag. This tool helps you pipe frosting with ease and creates lovely swirls. If you don’t have a piping bag, a butter knife works just fine. You can use it to spread frosting smoothly on top of each cupcake. For a polished look, make sure your frosting is creamy and easy to spread.

Variations

Alternative Frosting Ideas

You can change up the frosting for your Pumpkin Chai Latte Cupcakes. Here are two great options:

– Cream cheese frosting: This frosting adds a tangy flavor. Mix 8 ounces of cream cheese with 1 cup of softened butter. Gradually add 4 cups of powdered sugar until smooth.

– Whipped cream topping: For a light finish, whip 1 cup of heavy cream until soft peaks form. Add 2 tablespoons of sugar and 1 teaspoon of vanilla extract for sweetness.

These frostings will give your cupcakes a new twist!

Dietary Modifications

If you need to adapt the recipe, here are some easy changes:

– Gluten-free flour options: Use a gluten-free all-purpose flour blend instead of regular flour. Make sure it has xanthan gum for the best texture.

– Egg substitutes for vegan versions: Replace eggs with 1/4 cup of applesauce or mashed banana. You can also use flaxseed meal mixed with water—1 tablespoon of flaxseed meal with 2.5 tablespoons of water equals one egg.

These swaps let everyone enjoy your cupcakes!

Flavor Combinations

You can mix in fun flavors to make your cupcakes unique:

– Adding chocolate chips or nuts: Fold in 1/2 cup of chocolate chips or chopped nuts. This adds great texture and flavor!

– Suggestions for infused flavors: Try adding a splash of vanilla bean for a rich taste. A hint of nutmeg or cardamom can also enhance the chai flavor nicely.

Experimenting with flavors will keep your baking exciting!

Storage Info

Storing Cupcakes

To keep your pumpkin chai latte cupcakes fresh, use airtight containers. This way, the cupcakes stay moist and tasty. You can also use cake domes or cupcake carriers. Place parchment paper between layers to avoid sticking.

Freezing and Thawing

Freezing cupcakes is simple. First, let them cool completely. Then, wrap each cupcake in plastic wrap. Place them in a freezer bag or container. Make sure to remove as much air as possible. To thaw, take a cupcake out and leave it at room temperature. This usually takes about an hour.

Shelf Life

At room temperature, your cupcakes will last about three days. If you frost them, they stay fresh for two days. Unfrosted cupcakes can last up to four days. For best results, store them in a cool, dry place away from sunlight.

FAQs

How long does it take to make Pumpkin Chai Latte Cupcakes?

It takes about 25 minutes to prep and 40 minutes to cook. In total, you need about 1 hour for the whole process. You will get 12 delicious cupcakes from this recipe.

Can I make the batter ahead of time?

Yes, you can make the batter ahead of time. Prepare the batter and store it in the fridge for up to 24 hours. When you are ready to bake, let it sit at room temperature for a bit. This helps the batter mix better and rise nicely.

What should I do if my cupcakes sink in the middle?

Cupcakes can sink for a few reasons. If you overmix the batter, it can lose air. Also, if the oven is not hot enough, they might sink too. To prevent this, mix gently and check the oven temperature before baking.

Can I replace chai tea with other types of tea?

You can use other teas if you want. Earl Grey adds a nice flavor. Green tea can also work for a lighter taste. Just remember, different teas will change the cupcake’s taste a bit.

Do I need to refrigerate frosted cupcakes?

Yes, you should refrigerate cupcakes with cream-based frostings. Store them in an airtight container. They can last in the fridge for about 3-5 days. If you use a frosting without dairy, they can stay out for a few days.

You can create delicious Pumpkin Chai Latte Cupcakes using simple steps. We covered key ingredients like spices, butter, and pumpkin puree. I shared tips for baking and frosting, as well as helpful storage methods. Now you have the tools to whip up these tasty treats. Experimenting with flavors can make them your own. Enjoy baking and sharing these cupcakes with friends and family!

- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 2 teaspoons ground chai spices (a blend of cinnamon, cardamom, ginger, and cloves) For the dry ingredients, I use all-purpose flour to create a great cupcake base. Baking powder and baking soda help the cupcakes rise. Salt adds balance, while chai spices bring warm flavor. - ½ cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - 1 cup canned pumpkin puree - ½ cup buttermilk, at room temperature - 1 teaspoon vanilla extract - ½ cup brewed chai tea, cooled to room temperature In the wet ingredients, I start with softened butter and sugar. Creaming them together makes the base light and fluffy. Eggs add richness. Pumpkin puree gives moisture and flavor. Buttermilk adds tang, while vanilla and brewed chai tea enhance the taste. - 1 cup unsalted butter, softened to room temperature - 4 cups powdered sugar - 3 tablespoons heavy cream - 1 teaspoon vanilla extract - A pinch of ground cinnamon for garnish For the frosting, I whip softened butter until creamy. Adding powdered sugar makes it sweet and fluffy. Heavy cream adds richness, while vanilla and cinnamon tie it back to the cupcake flavors, creating a delightful finish. - Preheat your oven to 350°F (175°C). - Line a cupcake tin with paper liners for easy serving. - In a bowl, sift together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 2 teaspoons of ground chai spices. - Set this dry mix aside for later use. - In a large bowl, beat ½ cup of softened butter and 1 cup of granulated sugar until fluffy. - Add 2 large eggs to the mix, one at a time, and mix well after each addition. - Now, add in 1 cup of pumpkin puree, ½ cup of buttermilk, ½ cup of cooled brewed chai tea, and 1 teaspoon of vanilla extract. - Mix until everything is smooth. - Gradually fold in your dry mixture until just combined. Be careful not to overmix. - Use a scoop to fill each liner about two-thirds full with batter. - Bake in the oven for 18-20 minutes. Check with a toothpick; it should come out clean. - While the cupcakes bake, prepare the frosting. - Beat 1 cup of softened butter until creamy. Gradually add in 4 cups of powdered sugar while mixing on low speed. - Once mixed, add 3 tablespoons of heavy cream and 1 teaspoon of vanilla extract. Beat until fluffy. - Once cupcakes are cool, frost them with the chai latte buttercream. - You can use a piping bag for a fancy touch or a knife for a casual look. - Finally, sprinkle each cupcake with a pinch of ground cinnamon for a warm finish. To make soft and fluffy cupcakes, avoid overmixing the batter. Overmixing can make your cupcakes dense and tough. Mix just until you see no dry flour. Also, ensure all ingredients are at room temperature. Room temperature butter and eggs mix better, leading to a light texture. Want to adjust the spice levels? Start with the chai spice blend. You can add more or less based on your taste. For a twist, consider adding nutmeg or a pinch of allspice. These spices can deepen the warm flavors of your cupcakes. If you love pumpkin, adding a touch more pumpkin puree can also boost the flavor. For a beautiful finish, use a piping bag. This tool helps you pipe frosting with ease and creates lovely swirls. If you don't have a piping bag, a butter knife works just fine. You can use it to spread frosting smoothly on top of each cupcake. For a polished look, make sure your frosting is creamy and easy to spread. {{image_4}} You can change up the frosting for your Pumpkin Chai Latte Cupcakes. Here are two great options: - Cream cheese frosting: This frosting adds a tangy flavor. Mix 8 ounces of cream cheese with 1 cup of softened butter. Gradually add 4 cups of powdered sugar until smooth. - Whipped cream topping: For a light finish, whip 1 cup of heavy cream until soft peaks form. Add 2 tablespoons of sugar and 1 teaspoon of vanilla extract for sweetness. These frostings will give your cupcakes a new twist! If you need to adapt the recipe, here are some easy changes: - Gluten-free flour options: Use a gluten-free all-purpose flour blend instead of regular flour. Make sure it has xanthan gum for the best texture. - Egg substitutes for vegan versions: Replace eggs with 1/4 cup of applesauce or mashed banana. You can also use flaxseed meal mixed with water—1 tablespoon of flaxseed meal with 2.5 tablespoons of water equals one egg. These swaps let everyone enjoy your cupcakes! You can mix in fun flavors to make your cupcakes unique: - Adding chocolate chips or nuts: Fold in 1/2 cup of chocolate chips or chopped nuts. This adds great texture and flavor! - Suggestions for infused flavors: Try adding a splash of vanilla bean for a rich taste. A hint of nutmeg or cardamom can also enhance the chai flavor nicely. Experimenting with flavors will keep your baking exciting! To keep your pumpkin chai latte cupcakes fresh, use airtight containers. This way, the cupcakes stay moist and tasty. You can also use cake domes or cupcake carriers. Place parchment paper between layers to avoid sticking. Freezing cupcakes is simple. First, let them cool completely. Then, wrap each cupcake in plastic wrap. Place them in a freezer bag or container. Make sure to remove as much air as possible. To thaw, take a cupcake out and leave it at room temperature. This usually takes about an hour. At room temperature, your cupcakes will last about three days. If you frost them, they stay fresh for two days. Unfrosted cupcakes can last up to four days. For best results, store them in a cool, dry place away from sunlight. It takes about 25 minutes to prep and 40 minutes to cook. In total, you need about 1 hour for the whole process. You will get 12 delicious cupcakes from this recipe. Yes, you can make the batter ahead of time. Prepare the batter and store it in the fridge for up to 24 hours. When you are ready to bake, let it sit at room temperature for a bit. This helps the batter mix better and rise nicely. Cupcakes can sink for a few reasons. If you overmix the batter, it can lose air. Also, if the oven is not hot enough, they might sink too. To prevent this, mix gently and check the oven temperature before baking. You can use other teas if you want. Earl Grey adds a nice flavor. Green tea can also work for a lighter taste. Just remember, different teas will change the cupcake's taste a bit. Yes, you should refrigerate cupcakes with cream-based frostings. Store them in an airtight container. They can last in the fridge for about 3-5 days. If you use a frosting without dairy, they can stay out for a few days. You can create delicious Pumpkin Chai Latte Cupcakes using simple steps. We covered key ingredients like spices, butter, and pumpkin puree. I shared tips for baking and frosting, as well as helpful storage methods. Now you have the tools to whip up these tasty treats. Experimenting with flavors can make them your own. Enjoy baking and sharing these cupcakes with friends and family!

Pumpkin Chai Latte Cupcakes

Indulge in the fall flavors with these delicious Pumpkin Chai Latte Cupcakes! Made with a perfect blend of spices, pumpkin puree, and brewed chai tea, these cupcakes are a delightful treat for any occasion. Frosted with creamy chai buttercream and topped with a sprinkle of cinnamon, they are sure to impress. Click through to explore the full recipe and learn how to make these mouthwatering cupcakes that will warm your heart!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 teaspoons ground chai spices (a blend of cinnamon, cardamom, ginger, and cloves)

½ cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs, at room temperature

1 cup canned pumpkin puree

½ cup buttermilk, at room temperature

1 teaspoon vanilla extract

½ cup brewed chai tea, cooled to room temperature

For the frosting:

1 cup unsalted butter, softened to room temperature

4 cups powdered sugar

3 tablespoons heavy cream

1 teaspoon vanilla extract

A pinch of ground cinnamon for garnish

Instructions
 

Begin by preheating your oven to 350°F (175°C). Line a standard cupcake tin with paper liners to prevent sticking and facilitate easy removal.

    In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground chai spices. Whisk them together until they are fully combined, then set the bowl aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed. Beat the mixture for about 3-5 minutes, or until it becomes light and fluffy in texture.

        Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition. Next, incorporate the pumpkin puree, buttermilk, cooled brewed chai tea, and vanilla extract. Continue to mix until the batter is smooth and homogeneous.

          Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Take care not to overmix, as this can lead to dense cupcakes.

            Using a scoop or spoon, fill each cupcake liner approximately two-thirds full with batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

              Allow the cupcakes to cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.

                While the cupcakes are cooling, prepare the frosting: In a large mixing bowl, beat the softened butter with an electric mixer until it is creamy and smooth. Gradually add in the powdered sugar, mixing on low speed. Once incorporated, add the heavy cream and vanilla extract. Beat the frosting on high speed until it is light, fluffy, and well combined.

                  Once the cupcakes have cooled to room temperature, frost them generously with the chai latte buttercream. You can use a piping bag for a professional look or a butter knife for a more casual finish.

                    To finish, sprinkle each frosted cupcake with a pinch of ground cinnamon as a charming garnish that echoes the flavors within.

                      Prep Time, Total Time, Servings: 25 minutes | 40 minutes | 12 cupcakes

                        - Presentation Tips: Arrange the finished cupcakes on a decorative platter for a visually pleasing display. Consider garnishing each with a small piece of chai spice or an extra sprinkle of cinnamon for an inviting presentation. To elevate the experience, serve the cupcakes alongside a small cup of brewed chai tea for a delightful pairing!

                          WANT TO SAVE THIS RECIPE?