Vanilla Chai Pumpkin Spice Latte Cupcakes: Cozy Fall Flavors in Every Bite

Fall baking just got a delicious upgrade with these Vanilla Chai Pumpkin Spice Latte Cupcakes. Inspired by your favorite seasonal coffeehouse drink, these cupcakes bring together warm spices, rich pumpkin, and the comforting notes of chai tea for a dessert that feels like a warm hug. Topped with a fluffy, cinnamon brown sugar frosting, every bite is a celebration of autumn’s coziest flavors.

These cupcakes are soft, moist, and aromatic, thanks to the blend of chai tea powder, cinnamon, cardamom, and ginger, while pumpkin purée adds moisture and subtle sweetness. The frosting takes it to the next level—silky buttercream with brown sugar and cinnamon adds a caramel-like warmth and a cloud-like texture that perfectly complements the spiced cake.

Whether you’re hosting a fall gathering, need a sweet treat for a coffee lover, or just want something festive to enjoy with a cup of tea or latte, these cupcakes are a guaranteed crowd-pleaser. They’re elegant enough for parties but easy enough for casual baking days. One batch will fill your kitchen with the comforting aroma of a pumpkin spice latte—no coffee shop line required.

Why You’ll Love This Recipe

1. Fall-Inspired Flavor Explosion – Combines chai, pumpkin, and warm spices for a truly seasonal dessert.
2. Soft and Moist Texture – Pumpkin puree keeps the cupcakes incredibly tender.
3. Coffeehouse Vibes at Home – Inspired by your favorite fall latte in cupcake form.
4. Decadent Frosting – Cinnamon brown sugar frosting takes these to gourmet levels.
5. Perfect for Sharing – Great for holiday gatherings, potlucks, or a cozy dessert at home.

Ingredients

Cupcakes

• All-purpose flour
• Baking powder
• Chai tea powder
• Ground cinnamon
• Ground ginger
• Ground cloves
• Ground cardamom
• Pumpkin puree
• Granulated sugar
• Unsalted butter
• Large eggs
• Vanilla extract
• Milk

Cinnamon Brown Sugar Frosting

• Unsalted butter
• Powdered sugar
• Brown sugar
• Ground cinnamon
• Heavy cream or milk
• Vanilla extract

Variations

• Add Espresso: Mix a shot of espresso or instant coffee into the batter for an extra latte kick.
• Maple Twist: Use maple extract in the frosting for a fall-inspired sweet touch.
• Nutty Crunch: Top with crushed pecans or walnuts for texture.
• Dairy-Free: Use plant-based butter and milk alternatives for a dairy-free version.
• Mini Cupcakes: Bake in a mini muffin tin for bite-sized treats.

How to Make the Recipe

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, chai tea powder, cinnamon, ginger, cloves, and cardamom.

Step 3: Cream Butter and Sugar

In a large bowl, beat softened butter and granulated sugar until light and fluffy.

Step 4: Add Eggs and Pumpkin

Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree and vanilla extract.

Step 5: Combine Wet and Dry

Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined—don’t overmix.

Step 6: Fill and Bake

Spoon batter into cupcake liners, filling each about 2/3 full. Bake for 18–22 minutes, or until a toothpick comes out clean. Let cool completely.

Step 7: Make the Frosting

In a large bowl, beat softened butter until creamy. Add powdered sugar, brown sugar, cinnamon, vanilla, and cream. Beat until light, fluffy, and spreadable.

Step 8: Frost and Serve

Frost cooled cupcakes with the cinnamon brown sugar frosting. Decorate with a sprinkle of cinnamon or a drizzle of caramel if desired.

Tips for Making the Recipe

• Use room-temperature ingredients for a smoother batter and better texture.
• Don’t overmix the batter—stop as soon as everything is combined.
• Make sure cupcakes are completely cool before frosting to avoid melting.
• For extra flair, pipe frosting with a star tip for a bakery-style look.
• Store frosting in the fridge if making ahead, then bring to room temperature before using.

How to Serve

• Serve alongside a hot chai latte, pumpkin spice coffee, or spiced cider.
• Garnish with cinnamon sticks or star anise for presentation.
• Great addition to fall dessert tables, Thanksgiving, or brunch spreads.
• Serve with a scoop of vanilla ice cream for extra indulgence.
• Enjoy as an afternoon snack with a cozy blanket and book.

Make Ahead and Storage

Storing Leftovers

Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Let them come to room temp before serving.

Freezing

Freeze unfrosted cupcakes in a sealed container for up to 2 months. Frost after thawing. You can also freeze frosting separately.

Reheating

If you prefer warm cupcakes, microwave unfrosted cupcakes for 10–15 seconds. Avoid reheating frosted ones.

FAQs

1. Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s pureed smooth and not too watery.

2. What is chai tea powder, and where can I find it?

It’s a powdered blend of chai spices often used in lattes—look in the tea or baking aisle, or use a ground spice blend.

3. Can I make these cupcakes gluten-free?

Yes, use a 1:1 gluten-free baking flour for similar results.

4. Can I use cream cheese frosting instead?

Absolutely! Cream cheese pairs beautifully with these flavors.

5. How can I make the cupcakes more “latte” flavored?

Add a little espresso powder to the batter or frosting for a coffeehouse touch.

6. Can I make these without eggs?

Try using a flax egg or egg replacer for a vegan version, though texture may vary.

7. Can I use spice mix instead of chai powder?

You can use pumpkin spice mix or a combo of cinnamon, ginger, nutmeg, and cloves as a substitute.

8. How do I keep my cupcakes moist?

Don’t overbake, and be sure to store them properly in an airtight container.

9. Is it okay to frost the cupcakes while they’re still warm?

No—wait until they are completely cool to avoid melting the frosting.

10. Can I turn this recipe into a cake?

Yes! Bake in a 9-inch round or square pan. Adjust baking time to 30–35 minutes or until set.

Conclusion

Vanilla Chai Pumpkin Spice Latte Cupcakes are the ultimate fall treat—moist, spiced, and frosted to perfection. They deliver everything you love about cozy autumn flavors in one perfectly portioned dessert. Whether you’re baking for a holiday celebration or a cozy night in, these cupcakes are guaranteed to impress. With their chai-infused warmth, pumpkin-rich texture, and sweet cinnamon finish, they’re a delightful way to savor the season—one bite at a time.

Print