These Pumpkin Chai Latte Cupcakes are the ultimate fusion of fall flavors, combining warm chai spices with the rich, smooth taste of pumpkin. Each bite is filled with the cozy essence of cinnamon, nutmeg, cardamom, and cloves, while the pumpkin adds moisture and depth. To make these cupcakes even more irresistible, they’re topped with a luxurious espresso cream cheese frosting that provides the perfect balance of sweetness and bold flavor. The subtle kick of espresso paired with the warming spices creates an indulgent experience reminiscent of your favorite fall latte in cupcake form.
Why You’ll Love This Recipe:
You’ll love this recipe because it marries the comforting flavors of a chai latte and pumpkin spice into one delectable treat. The chai spices infuse the moist, tender cupcakes with a rich, aromatic warmth, while the espresso cream cheese frosting adds a layer of creamy sweetness with a hint of bold coffee. These cupcakes are not only bursting with flavor, but the recipe is straightforward, making it perfect for both beginner and experienced bakers. Whether you’re enjoying them with a cup of tea or coffee, these cupcakes are an irresistible fall treat that will quickly become a seasonal favorite.
Perfect Occasion:
These Pumpkin Chai Latte Cupcakes are perfect for any autumn gathering, from cozy get-togethers with friends to festive fall parties. They’re great for holiday celebrations like Thanksgiving, Halloween, or even just a weekend baking session when you want to fill your home with the scents of fall. Serve them at brunch, afternoon tea, or as a dessert for family dinners. The espresso cream cheese frosting gives them a sophisticated touch, making them an excellent choice for special occasions or when you want to impress guests with something unique and delicious.
Decoration Tips:
For a stunning presentation, consider sprinkling the tops of the frosted cupcakes with a dusting of the leftover chai spice mixture to add a touch of visual appeal and extra flavor. You could also top each cupcake with a light drizzle of caramel sauce for added sweetness and a festive look. If you want to make them even more decadent, add a few coffee beans or a sprinkle of edible glitter for a fun, polished finish. For special occasions, you can pipe the frosting in decorative swirls using a piping bag and star tip to give the cupcakes a bakery-quality appearance.
Ingredients for the Chai Spice:
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ½ teaspoon pumpkin pie spice
- ⅓ cup granulated sugar
Ingredients for the Cupcakes:
- 1½ cups cake flour (or use all-purpose flour, removing 2 tbsp and replacing with cornstarch for each cup)
- 1 can (15 oz) pumpkin puree
- ½ cup melted unsalted butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- ½ cup milk (add an additional ¼ cup if the batter is too thick)
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Ingredients for the Frosting:
- ½ cup unsalted butter, at room temperature
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- 1 teaspoon espresso powder
- 1 teaspoon leftover chai spice mixture (from the sugar + chai spice mix)
Instructions:
- Prepare the Chai Spice:
In a small bowl, mix together the cinnamon, nutmeg, cardamom, cloves, pumpkin pie spice, and ginger. Divide the mixture in half. Combine one half with the ⅓ cup of granulated sugar and set it aside for later use. The other half will be used in the cupcake batter. - Make the Cupcakes:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, pumpkin puree, and vanilla extract until smooth and well combined.
Add the cake flour, baking powder, baking soda, salt, half of the chai spice mixture (the unsweetened half), and milk. Stir until the batter is smooth, adding an extra ¼ cup of milk if the batter is too thick. - Bake the Cupcakes:
Line a muffin tin with cupcake liners. Fill each liner ¾ of the way with the batter.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Once baked, allow the cupcakes to cool on a wire rack. After cooling slightly, dip the tops of the cupcakes into the chai spice and sugar mixture that was set aside. - Prepare the Frosting:
In a mixing bowl, beat the softened butter and cream cheese together on medium-high speed for about 3 minutes until light and fluffy.
Add the powdered sugar, vanilla extract, cinnamon, espresso powder, and 1 teaspoon of the leftover chai spice and sugar mixture. Beat on high speed for another 4 minutes until the frosting is smooth and creamy. - Frost the Cupcakes:
Once the cupcakes are fully cooled, frost each one generously with the espresso cream cheese frosting. Sprinkle any remaining chai spice and sugar mixture over the top of the frosted cupcakes. - Storage:
Store the cupcakes in the refrigerator to keep the frosting firm. Let them come to room temperature before serving.
Enjoy!