Description
Moist pumpkin cupcakes infused with chai spices and topped with a creamy vanilla latte frosting.
Ingredients
Scale
For the Crust:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup strong brewed chai tea
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tbsp instant coffee dissolved in 1 tbsp hot water
- 1 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, baking soda, salt, and spices in a medium bowl.
- In a large bowl, mix pumpkin, sugars, eggs, oil, chai tea, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Divide batter evenly among cupcake liners and bake for 18-20 minutes. Cool completely.
- For frosting, beat cream cheese and butter until fluffy. Add powdered sugar, coffee mixture, and vanilla, beating until smooth.
- Frost cooled cupcakes and sprinkle with additional cinnamon if desired.
Notes
You can customize the seasonings to taste.