Description
These Vanilla Chai Pumpkin Spice Latte Cupcakes are a delightful fall treat combining the warm spices of chai and pumpkin with a creamy latte-inspired buttercream. Featuring a spiced cupcake base filled with chai-spiced whipped cream and topped with a luscious vanilla chai buttercream, these cupcakes bring the cozy flavors of a pumpkin spice latte to your dessert table.
Ingredients
Scale
Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- 1 teaspoon pumpkin pie spice
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- ¼ cup brewed chai tea (strong)
Chai-Spiced Latte Filling
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- 1 tablespoon strong brewed coffee or espresso (optional)
Vanilla Chai Buttercream
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 2-3 tablespoons brewed chai tea (or milk)
Garnish
- Cinnamon sugar
- Whipped cream (optional)
- Ground cinnamon (for dusting)
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to get ready for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, cardamom, and pumpkin pie spice until fully combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
- Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and pumpkin puree to incorporate these flavorful ingredients.
- Combine Ingredients: Alternately add the dry ingredient mixture and the brewed chai tea to the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined, avoiding over-mixing.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are perfectly cooked.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before filling or frosting.
- Make Chai-Spiced Latte Filling: Whip the heavy cream in a mixing bowl until soft peaks form. Add the powdered sugar, cinnamon, cardamom, and brewed coffee or espresso if using, and continue whipping until stiff peaks develop.
- Fill Cupcakes: Use a small knife or cupcake corer to remove the centers from the cooled cupcakes. Fill the cavities with the chai-spiced whipped cream filling.
- Prepare Vanilla Chai Buttercream: Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar one cup at a time, blending well after each addition.
- Flavor Buttercream: Add the vanilla extract, ground cinnamon, cardamom, and brewed chai tea (or milk) to the buttercream. Beat until the frosting is light, fluffy, and spreadable.
- Frost Cupcakes: Pipe or spread the vanilla chai buttercream onto the filled cupcakes, creating a decorative and delicious top layer.
- Garnish and Serve: Optionally, top each cupcake with a swirl of whipped cream and sprinkle cinnamon sugar on top for added texture and flavor.
- Final Touch: Lightly dust ground cinnamon over the decorated cupcakes to recreate the latte-inspired garnish and enhance aroma.
Notes
- Use strong brewed chai tea to enhance the spiced flavor in both the cupcakes and frosting.
- Removing the cupcake centers carefully allows for a surprise creamy filling inside.
- The brewed coffee or espresso in the filling is optional but adds a subtle latte richness.
- Adjust powdered sugar in the buttercream to your preferred sweetness and consistency.
- For a dairy-free option, substitute butter and cream with vegan alternatives.
- Ensure cupcakes are fully cooled before filling and frosting to prevent melting or sinking.
- The spices can be adjusted slightly to emphasize your preferred notes, such as more cinnamon or cardamom.
