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Vanilla Chai Pumpkin Spice Latte Cupcakes

Vanilla Chai Pumpkin Spice Latte Cupcakes
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Indulge in rich Vanilla Chai Pumpkin Spice Latte Cupcakes bursting with warm spices and creamy flavors that create the ultimate cozy autumn treat. These cupcakes combine creamy vanilla chai, pumpkin spice, and latte undertones for a perfectly moist and flavorful dessert, ideal for fall gatherings or any special occasion.

Ingredients

Scale

Cupcake Batter

  • 1 ½ cups all-purpose flour
  • ½ cup pumpkin puree
  • ¾ cup strong brewed vanilla chai tea (cooled)
  • 1 teaspoon pumpkin pie spice
  • 1 shot espresso or ¼ cup strong brewed coffee (cooled)
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 4 oz cream cheese, softened
  • ¼ cup (½ stick) unsalted butter, softened
  • 1 to 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Step 1: Brew the Vanilla Chai Tea and Coffee
    Start by brewing a strong cup of vanilla chai tea and a shot of espresso or a small amount of strong coffee. Let both cool to room temperature before adding them to your batter to keep the texture smooth.
  2. Step 2: Mix the Wet Ingredients
    In a large bowl, cream the softened butter with brown and granulated sugar until fluffy. Then add eggs one at a time, beating well after each addition. Stir in cooled vanilla chai tea, coffee, pumpkin puree, and vanilla extract until fully combined.
  3. Step 3: Combine the Dry Ingredients
    In a separate bowl, whisk together all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. These spices will give your cupcakes that signature fall warmth and a slight brightness to balance the creaminess.
  4. Step 4: Blend Wet and Dry Mixtures
    Gradually fold the dry ingredients into the wet batter, mixing until just incorporated. Avoid overmixing to keep the cupcakes tender and moist.
  5. Step 5: Bake and Cool
    Divide the batter evenly into prepared cupcake liners and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
  6. Step 6: Prepare the Cream Cheese Frosting
    Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy and spreadable.
  7. Step 7: Frost and Garnish
    Pipe or spread the cream cheese frosting generously over cooled cupcakes. Optionally sprinkle with cinnamon or top with a pecan half for a cozy finishing touch.

Notes

  • Brew tea strong: Use double the tea leaves or bags to make the vanilla chai flavor noticeable yet smooth.
  • Use room temperature ingredients: Helps mix everything evenly and prevents clumping or curdling.
  • Don’t overmix the batter: Stir just until the dry ingredients disappear for a soft texture.
  • Test for doneness carefully: Use a toothpick but avoid overbaking to retain moistness.
  • Chill frosting slightly: Refrigerate cream cheese frosting before applying for cleaner piping and a firmer hold.

Nutrition

Keywords: vanilla chai, pumpkin spice, latte cupcakes, autumn dessert, cream cheese frosting, fall baking

Find it online: https://mealsbymary.com/vanilla-chai-pumpkin-spice-latte-cupcakes/