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Vanilla Chai Pumpkin Spice Latte Cupcakes

Vanilla Chai Pumpkin Spice Latte Cupcakes
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Delight in creamy, spiced Vanilla Chai Pumpkin Spice Latte Cupcakes that perfectly capture the essence of fall. These moist cupcakes blend chai spices, pumpkin puree, and espresso to evoke the comforting flavors of a pumpkin spice latte, topped with a luscious vanilla cream cheese frosting and a sprinkle of cinnamon or nutmeg. Ideal for seasonal gatherings or cozy treats, they offer a customizable spice level and use simple pantry staples for gourmet results.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 2 tsp chai spice blend (cinnamon, cardamom, ginger, cloves)
  • 1 tsp pumpkin spice
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar (or maple syrup as alternative)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree (canned or fresh)
  • ⅓ cup brewed espresso or strong coffee (or strong chai tea as alternative)

Frosting

  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • ¼ tsp chai spice blend (for flavoring the frosting)

Toppings

  • Ground cinnamon or ground nutmeg for sprinkling
  • Optional: chopped toasted pecans or caramel drizzle

Instructions

  1. Prepare Dry Ingredients: In a large bowl, sift together the all-purpose flour, chai spice blend, pumpkin spice, baking powder, baking soda, and salt to ensure even distribution of the spices and leavening agents.
  2. Mix Wet Ingredients: In a separate bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Then mix in vanilla extract, pumpkin puree, and brewed espresso or strong coffee to infuse the latte flavor.
  3. Combine Wet and Dry: Gently fold the dry ingredient mixture into the wet ingredients in batches, mixing carefully to avoid overmixing. This keeps the batter light and airy, preventing dense cupcakes.
  4. Bake: Preheat the oven to 350°F (175°C). Line a cupcake tray with paper liners and fill each cup about two-thirds full with batter. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
  5. Prepare the Frosting: While cupcakes cool, whip together the cream cheese, softened butter, powdered sugar, vanilla extract, and chai spice blend until smooth and creamy, creating a tangy and fragrant frosting.
  6. Frost and Garnish: Generously frost each cooled cupcake with the cream cheese frosting. Finish with a light dusting of ground cinnamon or nutmeg and optionally add chopped toasted pecans or a caramel drizzle for extra texture and flavor.

Notes

  • Use room temperature ingredients to create a smooth batter and better crumb.
  • Do not overmix batter; fold dry ingredients gently to avoid tough cupcakes.
  • Use freshly brewed strong espresso or coffee for authentic pumpkin spice latte flavor; chai tea is a good caffeine-free alternative.
  • Cool cupcakes completely before frosting to prevent melting and sliding of icing.
  • Adjust spice quantities to suit your personal taste preferences.
  • Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Freeze unfrosted cupcakes in a freezer-safe container with parchment paper between layers for up to 3 months; thaw overnight in the fridge before frosting and serving.
  • Reheat thawed cupcakes in microwave for 10-15 seconds or in oven at 300°F (150°C) for 5 minutes; avoid reheating frosted cupcakes.

Nutrition

Keywords: vanilla chai cupcakes, pumpkin spice cupcakes, pumpkin spice latte, fall dessert, chai spice, cream cheese frosting, autumn treats

Find it online: https://emillycooks.com/vanilla-chai-pumpkin-spice-latte-cupcakes/