If you’ve ever wished for your favorite fall coffeehouse treat in cupcake form, you’re in for a real delight with this Vanilla Chai Pumpkin Spice Latte Cupcakes Recipe. Imagine moist pumpkin-infused cupcakes bursting with warm chai spices and rich vanilla, all topped with a luscious chai-spiced buttercream that tastes just like your beloved pumpkin spice latte. This recipe brings together all the cozy flavors we crave during crisp autumn days, crafting a dessert that’s perfect for sharing with friends and family or savoring all by yourself.
Ingredients You’ll Need
This Vanilla Chai Pumpkin Spice Latte Cupcakes Recipe uses a handful of pantry staples and autumn spices that work together harmoniously. Each ingredient was chosen to enhance the warm, comforting flavor profile and ensure a perfect texture in every bite.
- All-purpose flour (1 ½ cups): Provides the sturdy base for a tender yet fluffy cupcake crumb.
- Baking powder (1 teaspoon): Helps the cupcakes rise beautifully and stay light.
- Baking soda (½ teaspoon): Adds lift and reacts with pumpkin’s acidity for softness.
- Salt (½ teaspoon): Balances sweetness and boosts the overall flavor.
- Ground cinnamon (1 teaspoon): Delivers that warm, classic spice note.
- Ground ginger (½ teaspoon): Adds a gentle zing to spice things up.
- Ground cloves (¼ teaspoon): Provides deep, earthy undertones.
- Ground cardamom (¼ teaspoon): Offers a fragrant twist that makes these cupcakes unique.
- Pumpkin pie spice (1 teaspoon): A perfect blend for that unmistakable fall flavor.
- Unsalted butter, softened (½ cup + 1 cup): Ensures moistness and richness in both cupcakes and frosting.
- Granulated sugar (1 cup): Sweetens the batter just right.
- Eggs (2 large): Bind ingredients and add moisture.
- Vanilla extract (1 teaspoon): Enhances all the warm flavors and deepens sweetness.
- Pumpkin puree (½ cup): Brings that velvety pumpkin goodness and moisture.
- Brewed chai tea, strong (¼ cup + 2-3 tbsp): Infuses the batter and frosting with chai’s warming spices and aroma.
- Heavy cream (½ cup): Makes the filling luxuriously smooth and fluffy.
- Powdered sugar (2 tablespoons + 3-4 cups): For sweetness in the filling and to create the perfect buttercream texture.
- Cinnamon sugar: Adds a sweet, spicy crunch on top.
- Ground cinnamon and cardamom for frosting: Intensify the chai spice blend in the buttercream.
- Strong brewed coffee or espresso (optional, 1 tbsp): Adds a subtle latte-like depth.
- Whipped cream (optional): For extra indulgence as a topping.
How to Make Vanilla Chai Pumpkin Spice Latte Cupcakes Recipe
Step 1: Preparing the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. This ensures your cupcakes bake evenly and come out effortlessly.
Step 2: Combining the Dry Spices and Flour
Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, cardamom, and pumpkin pie spice. This spice blend creates the unforgettable chai-pumpkin flavor base essential to this Vanilla Chai Pumpkin Spice Latte Cupcakes Recipe.
Step 3: Creaming Butter and Sugar
Cream the softened butter and granulated sugar until light and fluffy — this step is key for creating tender, airy cupcakes.
Step 4: Adding Eggs, Vanilla, and Pumpkin
Beat in the eggs one at a time, then fold in the vanilla extract and pumpkin puree. The pumpkin adds moisture and that beautiful autumn color we adore.
Step 5: Mixing Dry Ingredients and Chai Tea
Add the dry ingredients in two parts, alternating with the brewed chai tea. This delicate dance ensures even distribution of spice and moisture without overmixing.
Step 6: Baking Perfection
Divide the batter evenly into your cupcake liners, filling about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. The result is a golden, fragrant cake base for your latte cupcakes.
Step 7: Cooling and Preparing Filling
Cool the cupcakes on a wire rack after a brief rest in their tin. Meanwhile, whip the heavy cream until soft peaks form, and gently fold in powdered sugar, cinnamon, cardamom, and optional brewed coffee for that cafe-style chai-spiced filling.
Step 8: Filling the Cupcakes
Using a small knife or corer, remove the centers of the cooled cupcakes and pipe in the chai-spiced whipped cream filling, giving a delicious surprise inside each cupcake bite.
Step 9: Crafting the Vanilla Chai Buttercream
Beat the softened butter until creamy, then slowly incorporate powdered sugar. Add vanilla extract, cinnamon, cardamom, and brewed chai tea or milk, beating until the frosting is fluffy and smooth—perfect for icing these heavenly cupcakes.
Step 10: Frosting and Garnishing
Pipe or spread the buttercream on top of each filled cupcake. For an extra special touch, swirl whipped cream and sprinkle with cinnamon sugar and a dusting of ground cinnamon—making your Vanilla Chai Pumpkin Spice Latte Cupcakes Recipe utterly irresistible.
How to Serve Vanilla Chai Pumpkin Spice Latte Cupcakes Recipe
Garnishes
Top your cupcakes with a dollop of whipped cream for an airy lift. A light dusting of cinnamon sugar not only adds sparkle but enhances the warm aroma that fills the room. A final sprinkle of ground cinnamon seals the deal for that authentic latte look and taste.
Side Dishes
Pair your cupcakes with a hot cup of chai or coffee to echo the flavors inside. For an unexpected twist, serve alongside candied pecans or a simple fruit salad to balance the richness. These small touches elevate the dessert into a complete autumn experience.
Creative Ways to Present
Consider serving these cupcakes on rustic wooden platters or vintage tiered trays for a cozy vibe. Wrap cupcake liners with decorative ribbons or add edible fall leaves for an Instagram-worthy spread. For parties, label each cupcake with mini tags sharing the name “Vanilla Chai Pumpkin Spice Latte Cupcakes Recipe” — guests will love the story behind every bite.
Make Ahead and Storage
Storing Leftovers
Once frosted, store your cupcakes in an airtight container at room temperature for up to two days. The spices and pumpkin notes develop even more, though refrigeration extends freshness for up to 4 days but may firm the frosting slightly.
Freezing
You can freeze the unfrosted cupcakes for up to 3 months. Wrap each tightly and transfer to a freezer-safe container. Thaw at room temperature before filling and frosting, ensuring each cupcake tastes freshly made.
Reheating
Because these cupcakes are best enjoyed chilled or at room temperature, reheating is usually unnecessary. However, if desired, warm gently in a low oven (about 250°F) for a few minutes without frosting to refresh softness, then add your frosting and toppings.
FAQs
Can I make these cupcakes dairy-free?
Absolutely! Swap the butter for a plant-based alternative and use coconut cream instead of heavy cream for the filling. Just make sure your milk and tea choices are non-dairy-friendly to maintain flavor balance.
What’s the best way to brew chai tea for the recipe?
Use a strong black chai tea bag or loose leaf and steep it in boiling water for 5-7 minutes. This ensures the spices infuse richly and complement the pumpkin and vanilla flavors in the cupcakes.
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with plain pumpkin puree because pie filling contains added sugars and spices that can throw off the balance of flavors in this Vanilla Chai Pumpkin Spice Latte Cupcakes Recipe.
Is there a gluten-free option?
Yes! Substitute an equal amount of a gluten-free all-purpose flour blend that includes xanthan gum. This will keep the cupcake texture tender and light without compromising flavor.
How long do these cupcakes stay fresh once filled and frosted?
For optimal taste and texture, eat within two days. The filling and frosting maintain their creamy consistency best when fresh, but refrigeration up to 4 days works if wrapped well.
Final Thoughts
I can’t recommend trying this Vanilla Chai Pumpkin Spice Latte Cupcakes Recipe enough. It’s like wrapping yourself in your favorite cozy sweater while sipping on a perfect fall latte—only this time you can take that joy with you in cupcake form. Whether for a seasonal gathering or a weekend treat, these cupcakes bring warmth, spice, and a little bit of magic to your kitchen. Get ready to fall in love!
Print
Vanilla Chai Pumpkin Spice Latte Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Vanilla Chai Pumpkin Spice Latte Cupcakes combine the warm spices of chai and pumpkin spice with a moist, fluffy cupcake base. Filled with a chai-spiced whipped cream and topped with a luscious vanilla chai buttercream, these cupcakes deliver a perfect balance of cozy autumn flavors and creamy sweetness, ideal for fall gatherings or cozy treats.
Ingredients
Cupcake Batter
- 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 ensure easy removal after 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. This will evenly distribute all the spices and leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cupcake texture.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition to ensure they are fully mixed. Then add the vanilla extract and pumpkin puree and mix until combined.
- Combine Wet and Dry: Add the dry ingredients in two parts to the wet mixture, alternating with the brewed chai tea. Begin and end with the dry mix, mixing just until combined to avoid overworking the batter.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full for proper rising during baking.
- Bake the Cupcakes: Place the muffin tin in the oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Let the cupcakes cool in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely before filling and frosting.
- Make the Chai-Spiced Latte Filling: In a mixing bowl, whip the heavy cream until soft peaks form. Add powdered sugar, cinnamon, cardamom, and brewed coffee (optional), then continue whipping until stiff peaks form to create a flavorful filling.
- Fill the Cupcakes: Use a small knife or cupcake corer to remove the centers of the cooled cupcakes and fill them generously with the chai-spiced whipped cream.
- Prepare the Vanilla Chai Buttercream: Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition for a smooth frosting.
- Flavor the Buttercream: Incorporate the vanilla extract, ground cinnamon, cardamom, and brewed chai tea or milk, beating until the buttercream is light and fluffy.
- Frost the Cupcakes: Pipe or spread the vanilla chai buttercream onto the filled cupcakes evenly for a beautiful finish.
- Garnish and Serve: Optionally, top each cupcake with a swirl of whipped cream and sprinkle cinnamon sugar on top. Lightly dust with additional ground cinnamon for a latte-inspired touch.
Notes
- You can substitute brewed chai tea with milk or a chai concentrate if preferred.
- For a stronger coffee flavor, increase the brewed coffee or espresso in the filling.
- Ensure cupcakes are completely cool before filling and frosting to prevent melting.
- The cupcake centers can be saved and eaten as a snack or added to frosting for a cake pop.
- Use fresh spices for the best flavor impact in both batter and frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
