Description
Indulge in the cozy flavors of fall with these Vanilla Chai Pumpkin Spice Latte Cupcakes. Moist pumpkin-spiced cupcakes are filled with a rich chai-spiced whipped cream center and topped with a creamy vanilla chai buttercream frosting. Finished with a dusting of cinnamon sugar and optional whipped cream, these cupcakes bring the beloved flavors of a pumpkin spice latte into a delightful dessert perfect for any occasion.
Ingredients
Scale
Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- 1 teaspoon pumpkin pie spice
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- ¼ cup brewed chai tea (strong)
Chai-Spiced Latte Filling
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- 1 tablespoon strong brewed coffee or espresso (optional)
Vanilla Chai Buttercream
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 2-3 tablespoons brewed chai tea (or milk)
Garnishes (Optional)
- Cinnamon sugar
- Whipped cream
- Ground cinnamon (for dusting)
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to get ready for baking.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, cardamom, and pumpkin pie spice, ensuring all spices are well distributed.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, which helps create a tender cupcake crumb.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating thoroughly after each addition. Then, mix in the vanilla extract and pumpkin puree for rich flavor and moisture.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and brewed chai tea to the wet mixture in two parts, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Fill Cupcake Liners: Spoon the batter into the lined muffin tin, filling each cupcake liner about two-thirds full for optimal rise and shape.
- Bake: Place the tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the Cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preparing them for filling and frosting.
- Make Chai-Spiced Latte Filling: Whip the heavy cream in a bowl until soft peaks form, then add powdered sugar, cinnamon, cardamom, and brewed coffee (if using). Continue whipping until stiff peaks form, perfect for filling.
- Fill Cupcakes: Using a small knife or cupcake corer, carefully remove the centers of the cooled cupcakes and fill each with the chai-spiced whipped cream to add a burst of flavor inside.
- Prepare Vanilla Chai Buttercream: Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar one cup at a time, mixing well after each addition to prevent lumps.
- Flavor the Buttercream: Stir in the vanilla extract, cinnamon, cardamom, and brewed chai tea or milk, beating until the frosting is light, fluffy, and spreadable.
- Frost the Cupcakes: Using a piping bag or spatula, spread or pipe the buttercream onto the filled cupcakes for an elegant finish.
- Garnish and Serve: Optionally, top each cupcake with a swirl of whipped cream, sprinkle cinnamon sugar, and dust with ground cinnamon to mimic the look and flavor of a latte.
Notes
- Ensure the pumpkin puree is pure and unsweetened for the best results.
- Use strong brewed chai tea to intensify the spice flavors in both batter and frosting.
- The brewed coffee or espresso in the filling is optional but adds a subtle depth mimicking a latte.
- For a milk-based chai tea alternative in frosting, use whole or 2% milk.
- Keep cupcakes refrigerated if not serving immediately due to the whipped cream filling.
- Buttercream consistency can be adjusted by adding more powdered sugar to thicken or chai tea to thin.
- Use fresh spices for maximum flavor impact.
