Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

If fall had a mascot dessert, it would be these Chai Pumpkin Cupcakes. Imagine everything you love about a cozy vanilla chai latte, wrapped in a tender pumpkin cake and topped with a buttery swirl of brown sugar frosting. That’s what we’re baking today, friends. These cupcakes are rich, spiced, and irresistibly fluffy—the kind of fall desserts that make your kitchen smell like heaven.

The best part? Each bite is infused with homemade chai spice and finished with a sparkle of chai sugar on top. Whether you’re baking for a fall get-together, Thanksgiving, or just because you deserve it (you do!), these cupcakes bring the flavor and the charm.

Why You’ll Love These Chai Pumpkin Cupcakes

• Perfectly spiced with a custom vanilla chai blend
• Ultra moist pumpkin cake with a tender crumb
• Rich and fluffy cinnamon brown sugar frosting
• Fancy enough for entertaining, easy enough for weeknight baking
• Smells like your favorite fall coffee shop

Ingredients

Chai Spice Mix:

• 4 tsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground cardamom
• ½ tsp freshly grated nutmeg
• ½ tsp allspice
• ½ tsp ground cloves
• ⅛ tsp ground black pepper
• 67 g (⅓ cup) granulated sugar (for topping)

Pumpkin Chai Cupcakes:

• 120 ml (½ cup) melted coconut oil (or butter/canola)
• 150 g (¾ cup) packed dark brown sugar
• 1 tbsp vanilla extract
• 2 large eggs, room temperature
• 360 g (1½ cups) pumpkin puree
• 190 g (1½ cups) all-purpose flour
• 1¼ tsp baking powder
• ½ tsp baking soda
• ¾ tsp kosher salt

Cinnamon Brown Sugar Frosting:

• 113 g (8 tbsp) salted butter, room temperature (divided)
• 60 ml (¼ cup) heavy cream
• 110 g (½ cup) packed dark brown sugar
• 2 tsp vanilla extract
• ¼ tsp cinnamon
• 180 g (1½ cups) powdered sugar

How to Make Them

1. Make the Chai Spice: Combine all spices in a bowl. Divide in half. Mix one half with the granulated sugar for topping and reserve the rest for cupcake batter.
2. Cupcakes: Preheat oven to 175°C (350°F). Line 16 cupcake molds.
3. In a mixer bowl, blend melted oil, brown sugar, vanilla, eggs, and pumpkin until smooth.
4. Add flour, baking powder, baking soda, salt, and reserved chai spice. Mix until just combined.
5. Spoon batter into liners, filling each 3/4 full. Bake 18–22 minutes or until a toothpick comes out clean.
6. Cool cupcakes completely before frosting.
7. Frosting: In a saucepan, melt 2 tbsp butter with cream and brown sugar. Bring to a boil, cook for 1 minute, then transfer to a bowl. Chill 15–20 minutes.
8. Add remaining butter, vanilla, cinnamon, and powdered sugar. Beat until fluffy.
9. Frost cupcakes and sprinkle with chai sugar. Garnish with cinnamon sticks if desired.

Tips for the Best Fall Cupcakes

• Use pumpkin puree, not pumpkin pie filling
• Don’t skip chilling the frosting base—it ensures a creamy, pipeable texture
• Make the chai sugar topping ahead so it’s ready to sparkle
• Store leftovers in an airtight container at room temp for up to 2 days or in the fridge for 5

Why These Cupcakes Always Impress

I made these for a fall bake sale on a whim, and not a single one made it home. People raved about the chai flavor and the silky frosting. Now, it’s my signature autumn treat. They’re comforting, just a little fancy, and everything you want in a fall dessert.

How to Store Them

Store frosted cupcakes in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving. You can also freeze the unfrosted cupcakes for up to 2 months—just thaw and frost fresh.

FAQs

Can I use a different frosting?

Absolutely. Cream cheese frosting or vanilla buttercream would also work beautifully.

Can I make these gluten-free?

Yes, just sub a 1:1 gluten-free baking flour.

What’s the best oil to use?

Coconut oil gives great moisture, but any neutral oil or melted butter works.

Can I make them ahead?

Yes! Bake the cupcakes a day ahead and frost before serving.

Your New Favorite Fall Dessert

These Chai Pumpkin Cupcakes are everything you crave in a fall treat: warm spices, cozy pumpkin, and creamy brown sugar frosting. Whether you’re baking for a party or just for the love of it, this recipe delivers autumn joy in every bite.

Discover more delicious recipes by following me on Facebook and Pinterest.

Chai Pumpkin Cupcakes

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• Author: Olivia Hartwellen
• Total Time: 45 minutes (plus cooling/chill time)
• Yield: 16 cupcakes 1x
• Diet: Vegetarian

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Description

These Vanilla Chai Pumpkin Latte Cupcakes are the ultimate fall dessert—moist pumpkin cake infused with warm chai spices, topped with rich cinnamon brown sugar frosting, and finished with a sparkling chai sugar dusting. It’s a cozy coffeehouse-inspired treat that brings serious autumn charm to your table.

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Ingredients

Scale 1x2x3x

Chai Spice Mix:

• 4 tsp ground cinnamon

• 2 tsp ground ginger

• 1 tsp ground cardamom

• ½ tsp grated nutmeg

• ½ tsp allspice

• ½ tsp ground cloves

• ⅛ tsp ground black pepper

• 67 g (⅓ cup) granulated sugar (for topping)

Pumpkin Chai Cupcakes:

• 120 ml (½ cup) melted coconut oil (or butter/canola)

• 150 g (¾ cup) packed dark brown sugar

• 1 tbsp vanilla extract

• 2 large eggs, room temperature

• 360 g (1½ cups) pumpkin puree

• 190 g (1½ cups) all-purpose flour

• 1¼ tsp baking powder

• ½ tsp baking soda

• ¾ tsp kosher salt

Cinnamon Brown Sugar Frosting:

• 113 g (8 tbsp) salted butter, room temperature (divided)

• 60 ml (¼ cup) heavy cream

• 110 g (½ cup) packed dark brown sugar

• 2 tsp vanilla extract

• ¼ tsp cinnamon

• 180 g (1½ cups) powdered sugar

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Instructions

• Make Chai Spice Mix: Combine all spices. Set aside half for batter, mix the other half with granulated sugar for topping.

• Cupcakes: Preheat oven to 175°C (350°F). Line 16 cupcake molds.

• Whisk oil, brown sugar, vanilla, eggs, and pumpkin until smooth.

• Mix in flour, baking powder, baking soda, salt, and reserved chai spice. Don’t overmix.

• Fill cupcake liners ¾ full. Bake 18–22 minutes until a toothpick comes out clean. Cool completely.

• Frosting Base: In a small saucepan, melt 2 tbsp butter with cream and brown sugar. Bring to boil, cook 1 minute. Transfer to a bowl and chill 15–20 minutes.

• Beat in remaining butter, vanilla, cinnamon, and powdered sugar until fluffy.

• Frost cooled cupcakes. Sprinkle with chai sugar and garnish with cinnamon sticks if desired.

Notes

Always use pure pumpkin puree, not pie filling.

Chilling the frosting base ensures perfect texture.

The chai sugar adds crunch and spice—don’t skip it!

Store frosted cupcakes in an airtight container.

Unfrosted cupcakes freeze well for up to 2 months.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baked
• Cuisine: American