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Perfect Pumpkin Chai Latte Cupcakes with Cinnamon Buttercream

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These Perfect Pumpkin Chai Latte Cupcakes with Cinnamon Buttercream are a cozy fall dessert that combines the warmth of chai spices with the moisture of pumpkin, topped with a fluffy, toasted cinnamon buttercream. They’re easy enough for a weeknight but special enough for holiday gatherings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon black pepper
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup sour cream, room temperature
  • ⅓ cup strong brewed chai tea, cooled (brew 2 tea bags in ⅓ cup hot water for 5 minutes)
  • 1 cup unsalted butter, softened (2 sticks)
  • 2 teaspoons ground cinnamon
  • 3 ½ cups powdered sugar, sifted
  • 2 tablespoons heavy cream (or whole milk)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Cinnamon sticks, broken in half (for garnish, optional)
  • Star anise (for garnish, optional)
  • Extra ground cinnamon for dusting (optional)

Instructions

  1. Brew the chai tea: Bring ½ cup of water to a boil, add 2 chai tea bags, and steep for 5-7 minutes. Remove bags, press out liquid, and let cool completely.
  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, ginger, cardamom, cloves, and black pepper. Set aside.
  4. In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla, pumpkin puree, sour cream, and cooled chai tea.
  5. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few lumps are fine).
  6. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the cinnamon buttercream: In a small skillet over medium heat, melt 2 tablespoons of the butter. Add ground cinnamon and stir for about 30 seconds until fragrant. Let cool for a minute.
  9. In a large bowl, beat remaining softened butter with an electric mixer until creamy, about 2 minutes. Add toasted cinnamon-butter mixture and beat until combined.
  10. Gradually add sifted powdered sugar, one cup at a time, beating on low speed. Add heavy cream, vanilla, and salt. Increase speed to medium-high and beat for 3-4 minutes until light and fluffy.
  11. Once cupcakes are completely cool, pipe buttercream onto each using a star tip. Garnish with cinnamon sticks, star anise, or a dusting of cinnamon if desired.

Notes

Don’t skip cooling the chai tea—adding warm tea can partially cook the eggs. Room temperature ingredients (eggs, sour cream) ensure a smooth batter. Toast the cinnamon in butter for a deeper flavor in the buttercream. Let cupcakes cool completely before frosting to prevent melting.

Nutrition

Keywords: pumpkin cupcakes, chai latte cupcakes, cinnamon buttercream, fall dessert, pumpkin spice, chai spice, easy cupcake recipe

Find it online: https://lindabake.com/perfect-pumpkin-chai-latte-cupcakes-with-cinnamon-buttercream/