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Cozy Pumpkin Chai Latte Cupcakes with Spiced Cream Cheese Frosting

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These cozy pumpkin chai latte cupcakes feature warm chai spices brewed into the batter and a spiced cream cheese frosting, perfect for fall and holiday gatherings. Quick and easy to make, they offer a comforting and unique flavor that’s sure to impress.

Ingredients

Scale
  • 1 cup (240 ml) strong chai tea concentrate (made from 3 chai tea bags steeped in 1 cup hot water)
  • 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground cardamom
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ½ cup (100 g) granulated sugar
  • ½ cup (110 g) packed light brown sugar
  • ½ cup (120 ml) vegetable oil (can substitute melted coconut oil)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • Pinch of ground ginger and cloves (optional)
  • A pinch of salt

Instructions

  1. Make the chai concentrate: Steep 3 chai tea bags in 1 cup (240 ml) boiling water for 10 minutes uncovered. Remove tea bags, squeezing gently. Let cool to room temperature (~15 minutes).
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves.
  4. In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, mixing well after each. Stir in vanilla extract and cooled chai concentrate.
  5. Stir in pumpkin puree until fully incorporated.
  6. Gradually fold dry ingredients into wet mixture until just combined; avoid overmixing.
  7. Spoon batter evenly into liners, filling each about 2/3 full (~¾ cup or 180 ml).
  8. Bake 18-22 minutes or until toothpick inserted comes out clean and cupcakes spring back lightly.
  9. Cool cupcakes in tin for 5 minutes, then transfer to wire rack to cool completely.
  10. For frosting: Beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, mixing well after each addition.
  11. Stir in vanilla extract, cinnamon, cardamom, pinch of ginger and cloves, and salt. Adjust spices to taste.
  12. Once cupcakes are cooled, pipe or spread frosting generously on top. Optionally sprinkle cinnamon or crushed chai spices.

Notes

Steep chai tea bags strong and long for best flavor. Fold dry ingredients gently to avoid dense cupcakes. Use softened cream cheese and butter for smooth frosting. Chill frosting if too soft before piping. Store cupcakes in airtight container refrigerated up to 4 days; freeze unfrosted up to 3 months.

Nutrition

Keywords: pumpkin cupcakes, chai latte cupcakes, cream cheese frosting, fall dessert, holiday baking, spiced cupcakes, quick cupcakes

Find it online: https://twirltaste.com/cozy-pumpkin-chai-latte-cupcakes-recipe-with-spiced-cream-cheese-frosting/