Description
Cozy, autumn-inspired cupcakes that marry the warmth of chai spices with rich pumpkin and vanilla. Topped with a luscious cinnamon-brown sugar buttercream and finished with chai sugar—like sipping a spiced pumpkin latte in cupcake form.
Ingredients
Chai Spice (makes topping & batter):
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4 tsp ground cinnamon
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2 tsp ground ginger
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1 tsp ground cardamom
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½ tsp ground nutmeg
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½ tsp allspice
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½ tsp ground cloves
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⅛ tsp ground black pepper
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⅓ cup granulated sugar
Pumpkin Chai Cupcakes:
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½ cup melted coconut oil (or butter/canola)
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¾ cup packed dark brown sugar
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1 tbsp vanilla extract
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2 large eggs, room temperature
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1½ cups pumpkin puree
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1½ cups all‑purpose flour
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1¼ tsp baking powder
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½ tsp baking soda
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¾ tsp kosher salt
Brown Sugar Frosting:
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8 tbsp (1 stick) salted butter (room temperature)
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¼ cup heavy cream
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½ cup packed dark brown sugar
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2 tsp vanilla extract
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¼ tsp cinnamon
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1½ cups powdered sugar
Instructions
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Make chai spice: Combine spices in a bowl. Reserve half (mixed with granulated sugar) for topping; use the other half in batter.
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Preheat oven to 350 °F (175 °C). Line 16 cupcake liners.
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Cupcakes: Beat coconut oil, brown sugar, vanilla, eggs, and pumpkin until smooth. Add flour, baking powder, soda, salt, and chai spice—mix until just combined.
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Divide batter among liners (~¾ full). Bake 18–22 min until set. Cool completely.
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Frosting: In a saucepan, melt 2 tbsp butter with cream and brown sugar; boil 1 minute to dissolve. Chill until cool.
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Beat chilled brown sugar mixture with remaining butter, vanilla, cinnamon, and powdered sugar until fluffy.
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Frost cupcakes and sprinkle with reserved chai sugar. Garnish with cinnamon sticks if desired.
Notes
Ideal for fall gatherings—Make ahead and store in airtight containers.
Chill the sugar mixture before frosting to prevent runny icing.
- Prep Time: ~30 minutes
- Cook Time: ~20 minutes
- Category: Dessert · Cupcakes
- Method: Baked · Frosted
- Cuisine: American · Seasonal Fall