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Few things capture the warmth and coziness of autumn like a Pumpkin Spice Latte—but imagine that comforting flavor baked into a soft, spiced cupcake with chai undertones and topped with a rich brown sugar frosting. These Vanilla Chai Pumpkin Spice Latte Cupcakes are the ultimate seasonal dessert, blending pumpkin, aromatic chai spices, and a buttery frosting that tastes like a caramel latte in cupcake form.

This recipe goes beyond basic pumpkin cupcakes by infusing them with homemade chai spice—a flavorful mix of cinnamon, ginger, cardamom, and more. It’s an aromatic blend that not only smells amazing while baking but also adds complexity to every bite. The pumpkin puree keeps the cupcakes moist, while the dark brown sugar brings a deep molasses richness. Finished with a silky frosting made from brown sugar and butter, each cupcake is like a mini fall festival in your mouth.

Whether you’re making them for a holiday party, a cozy weekend treat, or as a sweet companion to your morning coffee, these cupcakes are a guaranteed hit. They’re warm, indulgent, and filled with layers of flavor that are sure to impress.

Why You’ll Love This Recipe

Full of Fall Flavor – Pumpkin, chai spices, and brown sugar frosting create a warm, spiced treat.
Moist and Tender – The pumpkin puree and coconut oil make the cupcakes incredibly moist.
Perfectly Balanced Sweetness – Dark brown sugar adds depth without overwhelming the spices.
Homemade Chai Spice – Easy to mix, and much more flavorful than store-bought blends.
Festive and Beautiful – Ideal for holidays, gatherings, or gifting in fall and winter.

Ingredients

Chai Spice Blend

Ground cinnamon
Ground ginger
Ground cardamom
Freshly grated nutmeg
All-spice
Ground cloves
Ground black pepper
Granulated sugar

Pumpkin Chai Cupcakes

Melted coconut oil (or melted butter/canola oil)
Packed dark brown sugar
Vanilla extract
Eggs (room temperature)
Pumpkin puree
All-purpose flour
Baking powder
Baking soda
Kosher salt

Brown Sugar Frosting

Salted butter (room temperature)
Heavy cream
Packed dark brown sugar
Vanilla extract
Ground cinnamon
Powdered sugar

Variations

Make it dairy-free by using vegan butter and coconut cream in the frosting.
Add espresso powder to the batter for a true “latte” twist.
Top with crushed nuts like pecans or walnuts for a little crunch.
Use maple syrup in the frosting for a deeper, autumnal sweetness.
Turn them into mini cupcakes for bite-sized treats at parties or buffets.

How to Make the Recipe

Step 1: Mix the Chai Spice

In a small bowl, combine cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, black pepper, and sugar. Set aside.

Step 2: Prepare the Cupcake Batter

In a large mixing bowl, whisk together melted coconut oil, dark brown sugar, vanilla extract, and eggs. Stir in the pumpkin puree.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons of the chai spice mix. Gradually add to the wet ingredients and mix until just combined.

Step 4: Bake the Cupcakes

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. Fill each about 2/3 full. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

Step 5: Make the Frosting

In a saucepan, melt butter over medium heat. Add heavy cream and brown sugar. Simmer for 2–3 minutes, then remove from heat and cool slightly. Beat in vanilla, cinnamon, and powdered sugar until smooth and fluffy.

Step 6: Frost and Decorate

Once cupcakes are cool, frost generously using a piping bag or spatula. Optionally, sprinkle with extra chai spice or a drizzle of caramel.

Tips for Making the Recipe

Don’t overmix the batter—this keeps the cupcakes tender.
Use room temperature ingredients for better consistency.
Let cupcakes cool fully before frosting to avoid melting the frosting.
Make the chai spice in bulk and store for future use.
Sift the powdered sugar for an extra-smooth frosting.

How to Serve

Serve these cupcakes at room temperature with a cup of coffee, chai tea, or hot apple cider. They’re perfect for brunches, fall gatherings, Thanksgiving, or as a sweet treat after dinner. Add a cinnamon stick or dust of spice on top for a festive finish.

Make Ahead and Storage

Storing Leftovers

Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Bring to room temp before serving for best texture.

Freezing

Unfrosted cupcakes can be frozen for up to 2 months. Wrap individually in plastic wrap, then store in a freezer-safe bag. Thaw overnight in the fridge.

Reheating

While these cupcakes are best served fresh, you can gently warm an unfrosted cupcake in the microwave for 10–15 seconds to bring back moisture.

FAQs

1. Can I use store-bought chai spice?

Yes, but making your own allows for fresher, more customizable flavor.

2. Can I use canned pumpkin pie filling?

No, use pure pumpkin puree without added sugar or spices.

3. What can I substitute for coconut oil?

Melted butter or canola oil works just as well.

4. How do I make the cupcakes fluffier?

Make sure not to overmix the batter and don’t skip the baking powder/soda.

5. Can I make this into a cake?

Yes! Pour the batter into a greased 9-inch round or square pan and adjust the baking time.

6. How do I know when the cupcakes are done?

Insert a toothpick—if it comes out clean or with a few crumbs, they’re ready.

7. Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend for best results.

8. What kind of cream works in the frosting?

Heavy cream or whipping cream both work well.

9. Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect texture and flavor.

10. How do I get bakery-style frosting swirls?

Use a large piping tip and pipe in circular motion from outside to center.

Conclusion

Vanilla Chai Pumpkin Spice Latte Cupcakes are the ultimate dessert for anyone who loves cozy, spiced flavors with a touch of elegance. Rich pumpkin, bold chai spices, and luscious brown sugar frosting come together in a treat that feels both nostalgic and gourmet. Whether you’re baking for a holiday party or just to savor a fall afternoon, these cupcakes promise warm flavors and happy smiles in every bite.