Vanilla Chai Pumpkin Spice Latte Cupcakes

If fall were a dessert, it would be these Vanilla Chai Pumpkin Spice Latte Cupcakes. Imagine the warmth of chai spices, the earthy richness of pumpkin, and the sweet notes of vanilla—all baked into soft, tender cupcakes. Each bite is like wrapping yourself in a cozy blanket on a chilly autumn day. Topped with luscious chai-spiced buttercream, these cupcakes perfectly blend seasonal flavors, making them an ideal treat for any occasion, whether it’s a Halloween party, Thanksgiving dessert, or just a sweet indulgence with your favorite cup of coffee.

These cupcakes are easy to make, bursting with warm spices, and have just the right touch of sweetness. Let’s get baking!

Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ½ tsp ground cardamom (for that true chai flavor)
• ¼ tsp salt
• ½ cup (1 stick) unsalted butter, room temperature
• ¾ cup brown sugar
• 2 large eggs, room temperature
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 2 tsp vanilla extract
• ½ cup milk or buttermilk (adds moisture and richness)

For the Chai-Spiced Buttercream:

• 1 cup (2 sticks) unsalted butter, room temperature
• 3 ½ – 4 cups powdered sugar
• 2 tsp vanilla extract
• 1 ½ tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground cardamom
• ⅛ tsp ground cloves
• ⅛ tsp ground nutmeg
• 2-3 tbsp heavy cream or milk (to achieve your desired frosting consistency)

Instructions

1. Prepare the Cupcakes:

1. Preheat the oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, cardamom, and salt. These spices are what give your cupcakes that deep chai flavor with a fall-inspired kick.
3. Cream butter and sugar: In a large mixing bowl, use an electric mixer to beat the butter and brown sugar together until fluffy and light, about 2-3 minutes. The brown sugar gives the cupcakes a slight caramel undertone that complements the pumpkin and spices.
4. Add eggs and pumpkin: Beat in the eggs one at a time, ensuring each is fully incorporated. Then, mix in the pumpkin puree and vanilla extract. The pumpkin adds moisture and a subtle earthiness that pairs beautifully with the chai spices.
5. Combine wet and dry ingredients: Slowly add the dry ingredients to the wet mixture, alternating with the milk or buttermilk. Start and end with the dry ingredients. Mix until just combined—be careful not to overmix, as this can lead to dense cupcakes.
6. Fill cupcake liners: Divide the batter evenly among the 12 cupcake liners, filling each about ¾ full.
7. Bake: Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

2. Make the Chai-Spiced Buttercream:

1. Beat the butter: In a large bowl, beat the room-temperature butter with an electric mixer until creamy and smooth, about 2 minutes.
2. Add powdered sugar and spices: Gradually add the powdered sugar, ½ cup at a time, beating well after each addition. Add the cinnamon, ginger, cardamom, cloves, and nutmeg, mixing until combined. The spices in the buttercream will perfectly enhance the chai flavors in the cupcakes.
3. Add vanilla and cream: Mix in the vanilla extract and 2 tablespoons of cream. Beat on high for 2-3 minutes until the frosting is light and fluffy. If it’s too thick, add another tablespoon of cream to reach your desired consistency.

3. Frost the Cupcakes:

Once the cupcakes are fully cooled, use a piping bag fitted with a star tip (or simply a butter knife) to generously frost each cupcake with the chai-spiced buttercream. For a final touch, sprinkle a light dusting of cinnamon on top to give your cupcakes that extra fall flair.

Tips & Tricks

• Make Ahead: You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. The buttercream can also be made ahead and stored in the refrigerator for up to 3 days. Just bring it to room temperature and re-whip it before frosting.
• Pumpkin Puree vs. Pumpkin Pie Filling: Be sure to use pure pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. The unsweetened puree gives you control over the flavor.
• Spice Level: Feel free to adjust the spice level according to your preference. If you love bolder flavors, you can add a bit more cinnamon and cardamom. For a milder version, dial back on the ginger and cloves.
• Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Just be sure to let them come to room temperature before serving for the best texture and flavor.

Variations

• Mocha Twist: For a fun twist, add 1 tablespoon of instant espresso powder to the cupcake batter for a coffee-infused flavor that pairs beautifully with the chai spices.
• Maple Glaze Drizzle: Drizzle a bit of maple syrup or maple glaze over the top of the buttercream for a touch of extra sweetness and autumn-inspired flavor.
• Chocolate Chai: If you’re a chocolate lover, add a handful of mini chocolate chips to the batter for a delightful burst of sweetness in every bite.

Nutritional Information (Per Cupcake):

• Calories: 360
• Carbohydrates: 49g
• Fat: 18g
• Protein: 3g
• Sugar: 37g
• Fiber: 1g

Flavor Profile

These cupcakes are all about warmth and depth. The chai spices—cinnamon, ginger, nutmeg, and cardamom—blend together to create a comforting, slightly spicy flavor. The pumpkin adds moisture and an earthy richness, while the buttercream, with its velvety texture, sweetens the deal. The subtle hints of vanilla round everything out, making each bite feel like a cozy, fall-inspired experience.

Serving Suggestions

These cupcakes are perfect for serving with a warm beverage. Pair them with:

• Chai Tea Latte for a double dose of those cozy spices.
• Pumpkin Spice Latte to enhance the fall flavors.
• Hot Apple Cider for a fruity, spicy contrast.

You can also serve them at autumn-themed gatherings like Thanksgiving, Friendsgiving, or a Halloween party, where they’ll be the star dessert.

Leftover Ideas

If you have leftovers (though it’s hard to imagine with cupcakes this delicious!), here’s how you can repurpose them:

• Cupcake Trifle: Crumble the cupcakes and layer them in a trifle dish with whipped cream and caramel sauce for an easy, crowd-pleasing dessert.
• Ice Cream Topping: Crumble leftover cupcakes over vanilla or caramel ice cream for a rich and indulgent treat.

Seasonal Recommendation

These cupcakes scream fall but would be perfect to enjoy all year round. They’re especially popular in autumn when pumpkin-flavored everything is in full swing. However, feel free to whip them up during winter holidays when you’re craving something warm and comforting.

Difficulty Rating

Difficulty: Easy
Even novice bakers can handle this recipe with ease. The steps are straightforward, and the ingredients are simple and easily accessible.