Chai Pumpkin Latte Cupcakes (Print Version)
Ingredients:
01 -
1 ½ cups all-purpose flour.
02 -
1 tsp baking powder.
03 -
½ tsp baking soda.
04 -
½ tsp salt.
05 -
1 tsp ground cinnamon.
06 -
½ tsp ground ginger.
07 -
¼ tsp ground cloves.
08 -
½ cup unsalted butter, softened.
09 -
1 cup granulated sugar.
10 -
2 large eggs.
11 -
½ cup canned pumpkin puree.
12 -
¼ cup brewed chai tea, cooled.
13 -
1 tsp vanilla extract.
14 -
½ cup unsalted butter, softened (for frosting).
15 -
2 cups powdered sugar (for frosting).
16 -
2 tbsp heavy cream (for frosting).
17 -
1 tsp vanilla extract (for frosting).
18 -
½ tsp ground cinnamon (for frosting).
Instructions:
01 -
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
02 -
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
03 -
In a large bowl, beat the softened butter with granulated sugar until light and fluffy.
04 -
Beat in the eggs one at a time, then add the pumpkin puree, brewed chai tea, and vanilla extract.
05 -
Gradually mix in the dry ingredients until just combined.
06 -
Divide the batter evenly among the cupcake liners.
07 -
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 -
In a bowl, beat the softened butter for the frosting until creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and cinnamon. Beat until smooth and fluffy.
10 -
Once cupcakes are completely cooled, frost with the chai cinnamon frosting.
Notes:
01 -
These spiced chai and pumpkin cupcakes are moist, flavorful, and topped with a creamy chai cinnamon frosting—perfect for fall!.