why make this recipe
These Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting are the perfect treat for fall. With their warm spices and cozy pumpkin flavor, these cupcakes capture the essence of autumn in every bite. They are not only delicious but also easy to make, making them an excellent choice for gatherings, holidays, or simply enjoying at home. The fluffy cupcakes, topped with creamy frosting, create a delightful dessert experience that everyone will love.
how to make Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Ingredients :
- 1 1/2 cups pumpkin puree
- 2 large eggs at room temperature
- 8 tablespoons salted butter at room temperature
- 1/4 cup heavy cream
- 3/4 cup packed dark brown sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 1/2 cups powdered sugar
- 1/2 cup melted coconut oil or melted butter or canola oil
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground black pepper
- 1/3 cup granulated sugar
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
Directions :
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, mix together the pumpkin puree, eggs, and melted butter until well combined.
- In another bowl, combine the all-purpose flour, baking powder, baking soda, spices (cinnamon, ginger, cardamom, nutmeg, allspice, cloves, black pepper), and salt.
- Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely. For the frosting, beat together the powdered sugar, heavy cream, and brown sugar until creamy.
- Frost cooled cupcakes and sprinkle with additional cinnamon if desired.
how to serve Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Serve these delightful cupcakes on a beautiful platter. They are perfect for sharing at parties, or you can enjoy them with your afternoon coffee or tea. For an extra touch, consider adding a sprinkle of cinnamon on top of the frosting for a beautiful presentation.
how to store Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Store any leftover cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. Make sure to let them come to room temperature before serving for the best flavor.
tips to make Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
- Ensure your eggs and butter are at room temperature for a smoother batter.
- Don’t overmix the batter; mix just until everything is combined to keep your cupcakes fluffy.
- Feel free to adjust the spices according to your taste preference.
- If you want a richer frosting, add a little more heavy cream or brown sugar.
variation
You can switch up the frosting by using cream cheese frosting instead of cinnamon brown sugar frosting for a tangy twist. You could also add chopped nuts or chocolate chips to the batter for additional flavor and texture.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth before using it in the recipe.
2. Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and frost them right before serving.
3. What can I do if I don’t have all the spices?
If you are missing any spices, you can use a pumpkin spice blend as a substitute, which typically includes similar flavors.
Enjoy creating these lovely cupcakes and savor their delightful flavors!