Indulge in the flavors of fall with our delicious Vanilla Chai Pumpkin Latte Cupcakes! These moist cupcakes combine the warm spices of chai tea with rich pumpkin for a cozy treat. Perfect for any occasion, they are topped with creamy frosting and a sprinkle of nutmeg. Ready to impress your friends and family? Click through to discover the full recipe and bring these delightful cupcakes to your kitchen today!
1 cup all-purpose flour
1/2 cup almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp chai spice mix (cinnamon, ginger, cardamom, cloves, and black pepper)
1/2 cup canned pumpkin puree
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1/4 cup vegetable oil
1/2 cup brewed strong chai tea (cooled)
1 tsp vanilla extract
1/2 cup cream cheese (for frosting)
1/4 cup unsalted butter (for frosting)
1 cup powdered sugar (for frosting)
A splash of brewed chai tea (optional for frosting)
Ground nutmeg or a sprinkle of chai spice (for garnish)
![To make these tasty cupcakes, you will need: - 1 cup all-purpose flour - 1/2 cup almond flour - 1 tsp baking powder - 1/2 tsp baking soda - 1/2 tsp salt - 1 tbsp chai spice mix (cinnamon, ginger, cardamom, cloves, and black pepper) - 1/2 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/4 cup brown sugar - 2 large eggs - 1/4 cup vegetable oil - 1/2 cup brewed strong chai tea (cooled) - 1 tsp vanilla extract These ingredients create a base that gives the cupcakes their rich flavor and moist texture. For an extra kick, consider adding: - A splash of brewed chai tea (for frosting) - Ground nutmeg or a sprinkle of chai spice (for garnish) These optional ingredients can elevate each bite, enhancing the chai and pumpkin notes. This frosting adds a creamy touch to your cupcakes. You will need: - 1/2 cup cream cheese - 1/4 cup unsalted butter - 1 cup powdered sugar Mix these together for a smooth and sweet topping that pairs perfectly with the cupcakes. You can add a splash of brewed chai tea if you want to adjust the frosting's consistency. For the full recipe, check the details above. These cupcakes are a delightful treat for any time! To start, preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. Next, grab a medium bowl. Whisk together these dry ingredients: - 1 cup all-purpose flour - 1/2 cup almond flour - 1 tsp baking powder - 1/2 tsp baking soda - 1/2 tsp salt - 1 tbsp chai spice mix Mix these well to ensure an even flavor. Now, take a large bowl. Here, you will combine the wet ingredients. Add: - 1/2 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/4 cup brown sugar - 2 large eggs - 1/4 cup vegetable oil - 1/2 cup brewed strong chai tea (cooled) - 1 tsp vanilla extract Stir this mix until smooth and creamy. Gradually pour the dry mix into the wet mix. Stir gently until combined, but do not overmix. This keeps your cupcakes light. Scoop the batter into the lined cupcake tin. Fill each liner about two-thirds full. Place the tin in your preheated oven. Bake for 18-20 minutes. To check if they are done, insert a toothpick into the center of a cupcake. If it comes out clean, they are ready! Let the cupcakes cool in the pan for 5 minutes. After that, move them to a wire rack to cool completely. This step is key for the frosting to stick later. While the cupcakes cool, it’s time for the frosting. In a mixing bowl, beat together: - 1/2 cup cream cheese - 1/4 cup unsalted butter Mix these until creamy. Gradually add: - 1 cup powdered sugar Continue mixing until smooth. If you want a little more chai flavor, add a splash of brewed chai tea. This will make the frosting even more delicious! Once your cupcakes are cool, frost them generously with your cream cheese frosting. For a lovely touch, sprinkle each one with ground nutmeg or chai spice. Enjoy your tasty treat! For the complete recipe details, check the Full Recipe! To get soft and fluffy cupcakes, use room-temperature ingredients. This helps them mix well. Mix the dry and wet ingredients in separate bowls first. Then, combine them gently. Overmixing can make the cupcakes tough. Fill each cupcake liner only two-thirds full. This gives them room to rise without spilling. One big mistake is not measuring ingredients correctly. Always use measuring cups and spoons. Too much flour can make your cupcakes dry. Another mistake is opening the oven door too soon. This can cause your cupcakes to sink. Wait until they are almost done baking before checking. These cupcakes shine with a cup of hot chai tea. You can also pair them with a scoop of vanilla ice cream. For a fun twist, try adding a drizzle of caramel sauce on top. If you want to make them festive, serve them on a pretty platter with autumn leaves. For the full recipe, click here. {{image_2}} You can make these cupcakes dairy-free by using plant-based butter and cream cheese. Coconut cream is a good base for frosting. For gluten-free cupcakes, swap all-purpose flour with a gluten-free blend. Make sure your baking powder is gluten-free. This way, everyone can enjoy the delicious taste. If you want to switch up the frosting, try a maple frosting. Mix maple syrup with butter and powdered sugar for a sweet twist. You can also use whipped coconut cream for a light and airy texture. It adds a nice touch and keeps it dairy-free. Want to change the flavor? Add chocolate chips for a sweet burst. You can also use sweet potato instead of pumpkin for a different taste. For a spicy kick, add more chai spice or even a dash of cayenne. These small changes can create a whole new cupcake experience. For the full recipe, refer to the earlier section. To keep your Vanilla Chai Pumpkin Latte Cupcakes fresh, store them in an airtight container. This method keeps moisture in and prevents them from drying out. Place a piece of parchment paper between layers if stacking. Avoid direct sunlight to maintain their taste and texture. When stored properly, these cupcakes last about 3 to 5 days at room temperature. If you want to keep them longer, consider freezing. Just remember, they taste best when fresh! To freeze your cupcakes, first let them cool completely. Then, wrap each cupcake in plastic wrap. After that, place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. Thaw them overnight in the fridge when you’re ready to enjoy! For the best taste, frost them after thawing. Check the [Full Recipe] for more tips on making these delicious treats. Vanilla chai pumpkin latte cupcakes are a fun twist on classic cupcakes. They blend pumpkin flavor with the warm spices of chai tea. You get a moist cupcake topped with creamy frosting. These treats are perfect for fall or any time you crave something sweet and cozy. Yes, you can make these cupcakes in advance. Bake them a day or two before your event. Just store them in an airtight container at room temperature. Frost them right before serving for the best taste and texture. To check if your cupcakes are ready, use a toothpick. Insert it into the center of a cupcake. If it comes out clean or with a few crumbs, they are done. If you see wet batter, bake them for a few more minutes. If you don’t have chai spice mix, you can make your own. Mix equal parts cinnamon, ginger, cardamom, and cloves. You can also add a pinch of black pepper for extra warmth. This will give you a similar flavor profile to enhance your cupcakes. These Vanilla Chai Pumpkin Latte Cupcakes combine warm spices and rich pumpkin flavor. You’ve learned how to bake them from scratch, create creamy frosting, and store them well. I shared tips to avoid baking mishaps and ideas for fun variations. Remember, experimenting can lead to great discoveries. With these cupcakes, enjoy the cozy vibes they bring. You can take this recipe and make it your own. Happy baking!](https://tossedrecipes.com/wp-content/uploads/2025/08/d21da7d7-301d-4716-9677-cc687439daa7-300x300.webp)