Description
When crisp leaves tumble and the air turns golden, there’s nothing more comforting than the scent of home baking filling the kitchen. These Vanilla Chai Pumpkin Cupcakes blend creamy vanilla, fragrant chai spices, and velvety pumpkin into little edible treasures that embody the very soul of fall. Perfect for gatherings, quiet afternoons, or festive celebrations, they capture autumn’s cozy rhythm and warmth in every bite. Share them with friends and family to create memorable moments and bring the magic of the season straight to your table.
Ingredients
Instructions
1. Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a large bowl, cream butter or oil with brown sugar and granulated sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract and pumpkin puree until smooth.
5. Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
6. Scoop batter into liners, filling each two-thirds full, and bake for 18-22 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. To make the chai frosting, beat softened butter for 2 minutes until creamy, then gradually add powdered sugar and chai concentrate, alternating until smooth.
9. Add vanilla extract and a pinch of cinnamon or cardamom, beating until light and pipeable.
10. Pipe frosting onto cooled cupcakes and decorate with cinnamon dust and chopped nuts.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 cupcake
Keywords: vanilla pumpkin cupcakes, fall recipes cupcakes, fall flavored cupcakes, fall goodies, fall flavor cupcakes, chai pumpkin cupcakes, autumn baking