Description
These cupcakes are the perfect cozy treat for fall. Infused with warm chai spices, real pumpkin puree, and a touch of espresso, they deliver all the comforting flavors of a pumpkin spice latte in cupcake form. Topped with a creamy vanilla chai buttercream, they’re a hit for gatherings or a personal indulgence.
Ingredients
For the Cupcakes:
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3/4 cup milk
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2 chai tea bags
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1 3/4 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/2 cup unsalted butter, softened
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3/4 cup packed brown sugar
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1/4 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup pumpkin puree
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1/4 cup brewed espresso or strong coffee
For the Vanilla Chai Buttercream:
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1/2 cup unsalted butter, softened
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2 1/2 cups powdered sugar
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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2 tablespoons strong chai tea, cooled
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1 teaspoon vanilla extract
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2 tablespoons heavy cream or milk
Optional Toppings:
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Whipped cream or extra buttercream
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Cinnamon dusting
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Caramel drizzle
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Chai-spiced sugar
Instructions
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Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
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In a small saucepan, heat the milk until hot but not boiling. Steep chai tea bags in the milk for 5 minutes. Remove tea bags and let milk cool.
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
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In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
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Add eggs one at a time, mixing well after each. Stir in vanilla extract.
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Mix in pumpkin puree.
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Add dry ingredients in three additions, alternating with chai-infused milk, beginning and ending with dry ingredients.
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Stir in brewed espresso or coffee until combined.
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Divide batter among cupcake liners, filling about two-thirds full.
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Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack.
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For the buttercream, beat butter until creamy. Gradually add powdered sugar, cinnamon, and nutmeg. Add cooled chai tea, vanilla, and heavy cream, and beat until fluffy.
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Frost cooled cupcakes and add desired toppings.
Notes
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Store in an airtight container at room temperature for up to 3 days.
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Unfrosted cupcakes can be frozen for up to 3 months.
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For deeper chai flavor, use a concentrate instead of brewed tea.
- Add a pinch of cardamom or allspice for extra spice complexity.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American