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Pumpkin Chai Latte Cupcakes

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Prep Time 20 minutes
Bake Time 20 minutes
Servings: 12 cupcakes
Course: Dessert
Ingredients Method

Ingredients
  

  • 1½ cups all-purpose flour
  • 1 cup pumpkin puree
  • ¾ cup brown sugar
  • ⅓ cup neutral oil
  • 2 eggs
  • 2 tsp chai spice
  • 2 tbsp strong brewed chai tea
  • Baking powder, baking soda, salt, and vanilla
  • Cream cheese chai frosting

Method
 

  1. Brew the Chai
    Steep 1–2 chai tea bags in ¼ cup boiling water for 5–10 minutes. Remove the bags and let the tea cool completely.
  2. Preheat the Oven
    Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
  3. Make the Chai Spice
    Mix cinnamon, ginger, cardamom, nutmeg, cloves, and black pepper. Reserve about ½ teaspoon for the frosting.
  4. Mix the Dry Ingredients
    Whisk together the flour, baking powder, baking soda, salt, and 2 teaspoons chai spice.
  5. Mix the Wet Ingredients
    Whisk pumpkin puree and brown sugar until smooth. Add oil, eggs, vanilla, and 2 tablespoons of cooled chai tea.
  6. Combine the Batter
    Fold the dry ingredients into the pumpkin mixture until just combined. Avoid overmixing.
  7. Fill the Liners
    Divide the batter evenly among 12 cupcake liners, filling each about ⅔–¾ full.
  8. Bake
    Bake for 18–20 minutes, or until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
  9. Cool
    Cool in the pan for 5 minutes, then transfer cupcakes to a wire rack and cool completely.
  10. Make the Chai Frosting
    Beat butter and cream cheese until creamy. Mix in powdered sugar, vanilla, chai spice, salt, and cooled chai tea as needed.
  11. Frost and Finish
    Spread or pipe frosting onto cooled cupcakes. Finish with a light dusting of chai spice, cinnamon, or crushed gingersnaps.