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!.