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Vanilla Chai Pumpkin Latte Cupcakes

Vanilla chai pumpkin latte cupcakes with warm chai spice and pumpkin flavor baked into tender 2/3-full liners, then topped with a vanilla chai frosting swirl. Strong brewed chai tea is reduced for the frosting, creating a fragrant spiced finish dusted with cinnamon and cardamom.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 18 cupcakes
Course: Dessert
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

For chai pumpkin cupcakes:
  • 1.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp chai spice (cinnamon, cardamom, ginger, cloves)
  • 0.5 tsp salt
  • 0.5 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 0.33 cup strongly brewed chai tea, cooled
  • 1 tsp vanilla
For vanilla chai frosting:
  • 1 cup butter
  • 3 cup powdered sugar
  • 2 tbsp chai tea (reduced)
  • 1 tsp vanilla
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Bake the chai pumpkin cupcakes
  1. Brew chai tea strongly, then cool it completely and reserve exactly 2 tablespoons for the frosting.
  2. Preheat the oven to 350F, then line a cupcake tin with liners.
  3. Whisk all-purpose flour, baking powder, baking soda, chai spice, and salt together until evenly combined.
  4. Beat softened butter and brown sugar until fluffy, then beat in the eggs one at a time.
  5. Mix in the pumpkin puree, cooled strongly brewed chai tea, and vanilla until the batter looks smooth and thick.
  6. Fold the dry ingredients into the wet ingredients just until no dry streaks remain.
  7. Spoon batter into cupcake liners until each is about 2/3 full.
  8. Bake for 18-20 minutes at 350F, until the tops spring back when lightly touched.
  9. Cool the cupcakes completely before frosting.
Make and finish the vanilla chai frosting
  1. Beat the butter until smooth, then gradually add powdered sugar and mix until the frosting looks thick and creamy.
  2. Add the reduced chai tea, vanilla, and cinnamon, then beat again until smooth and fluffy.
  3. Pipe a generous swirl of frosting onto each cooled cupcake.
  4. Dust the tops with cinnamon and cardamom for a spiced finish.

Notes

For the cleanest swirl, cool cupcakes fully before piping and reduce the reserved chai tea until it’s concentrated enough to flavor without thinning the frosting. Store frosted cupcakes in an airtight container in the fridge up to 3 days; freeze unfrosted cupcakes up to 2 months (thaw and frost after). For a dairy-free swap, use a 1:1 plant butter and plant powdered sugar brands that whip well, and choose a dairy-free chai tea.