Oh my gosh, you guys! I just made the most cozy cupcakes ever. They taste like a warm chai pumpkin latte in every bite.

I love how the sweet pumpkin and spicy chai dance together. It’s like my favorite fall drink turned into a soft, yummy treat. Every time I take a bite, I wanna do a little happy dance.

Trust me, you’ll wanna try these too. They’re super easy, and your whole house will smell like cinnamon and hugs. Imagine sharing them with your besties and seeing their big smiles!

So, what do you say? Let’s bake these chai pumpkin latte cupcakes together. You’re gonna love them just as much as I do!

Why You’ll Love These Chai Pumpkin Latte Cupcakes

A Perfect Fall Flavor Combo: The comforting taste of pumpkin pie spices meets the bold kick of chai tea. Together, they make for a deliciously warming treat.
Fluffy and Moist: These cupcakes are light, fluffy, and wonderfully moist thanks to the addition of pumpkin puree and brewed chai tea.
Incredibly Flavorful: From the combination of cinnamon, ginger, nutmeg, and other spices in the cake to the creamy chai-infused frosting, every bite bursts with seasonal flavors.
Simple to Make: This recipe is straightforward and easy to follow, even for beginners. No complicated techniques—just combine, bake, and frost!
Make-Ahead Friendly: The cupcakes can be baked a day in advance, making it easier to prep ahead for gatherings or parties.
Customizable Frosting: The cream cheese frosting is smooth, slightly tangy, and pairs beautifully with the warm, spiced cake. You can even make it a little more decadent by adding a touch of caramel drizzle!

Required Kitchen Tools

Before we dive into the ingredients and the step-by-step process, let’s make sure you have the necessary tools to create these delicious chai pumpkin latte cupcakes:

Mixing Bowls: You’ll need at least two medium-sized bowls—one for the dry ingredients and one for the wet ingredients.
Electric Mixer: While you can mix by hand, a stand mixer or hand mixer will make the process faster and easier. This is especially important for beating the butter and sugars to get that fluffy texture.
Cupcake Tin: A 12-cup muffin tin is the standard size for this recipe, and make sure to line it with paper cupcake liners for easy removal.
Whisk: A whisk will be helpful to combine the dry ingredients.
Sifter or Fine-Mesh Strainer: If you don’t have a sifter, a fine-mesh strainer works just as well for sifting the dry ingredients, ensuring they are lump-free.
Measuring Cups and Spoons: Accurate measurements are key to getting these cupcakes just right.
Cooling Rack: After baking, you’ll want a cooling rack to allow the cupcakes to cool evenly and avoid soggy bottoms.
Piping Bag or Spatula: For frosting, you can use a piping bag for a neat, decorative finish, or simply spread the frosting on with a spatula.

Ingredients

Here’s what you’ll need to make these delicious cupcakes:

For the Cake:

3 Cups Cake Flour: Using cake flour ensures a soft, light texture for these cupcakes. If you don’t have cake flour, you can substitute it with all-purpose flour, but your cupcakes might be slightly denser.
2 ½ Tsp. Baking Powder: To help the cupcakes rise and stay fluffy.
1 Tsp. Salt: Enhances all the flavors.
2 Tsp. Ground Cinnamon: A warm, sweet spice that pairs perfectly with pumpkin.
½ Tsp. Ground Nutmeg: Adds a slightly sweet and earthy flavor.
½ Tsp. Ground Ginger: Provides a bit of heat and warmth to balance the sweetness.
¼ Tsp. Ground Cardamom: Adds a fragrant, citrusy note that complements the chai tea.
¼ Tsp. Ground Cloves: A spicy, aromatic kick that adds depth.
1/8 Tsp. Ground Allspice: A touch of allspice rounds out the flavor profile.
1 Stick Butter (softened): Helps create a rich, moist cupcake base.
1 Cup Light Brown Sugar: Adds moisture and a subtle molasses flavor.
¾ Cup Granulated Sugar: For sweetness and structure.
¾ Cup Pumpkin Puree: The star of the show! Pumpkin puree adds moisture and a mild sweetness, and it makes the cupcakes wonderfully soft.
2 Eggs: Provide structure and help bind the ingredients together.
1 ½ Tsp. Vanilla Extract: Adds a rich, warm flavor to complement the spices.
1 ¼ Cup Brewed Pumpkin Chai Tea, Cooled: The secret ingredient that infuses these cupcakes with that signature chai flavor. Make sure it’s cooled before adding it to the batter.
¾ Cup Whole Milk: Adds moisture and helps balance the consistency of the batter.

For the Frosting:

4 oz. Cream Cheese (softened): Cream cheese provides the tangy base for the frosting and helps balance the sweetness of the cake.
4 Tbsp. Unsalted Butter (softened): Adds richness and helps create a smooth frosting.
2 Tbsp. Brewed Pumpkin Chai Tea (cooled): Infuses the frosting with the same delicious chai pumpkin flavor.
½ Tsp. Vanilla Extract: For extra flavor depth.
2 Cups Heavy Cream (cold): Whipped heavy cream helps create a light, fluffy texture for the frosting.
¾ Cup Powdered Sugar: Adds sweetness and helps achieve the perfect frosting consistency.

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Tin

Start by preheating your oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners, and set it aside. This ensures that your cupcakes come out easily after baking and don’t stick to the pan.

2. Whisk the Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, salt, cinnamon, nutmeg, ginger, cardamom, cloves, and allspice. Sifting these ingredients is important to ensure there are no lumps and the dry ingredients are evenly distributed.

3. Mix the Wet Ingredients

In a separate large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. This can be done using a stand mixer or hand mixer. Beat on medium speed for about 3-4 minutes.

Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and pumpkin puree. Beat until everything is fully incorporated.

4. Add the Wet and Dry Ingredients Alternately

Start by adding about 1/3 of the dry ingredients to the wet mixture, followed by ½ cup of brewed pumpkin chai tea. Mix until just combined. Repeat this process, alternating between the dry ingredients and chai tea, until all the dry ingredients and tea have been incorporated into the batter. Be careful not to overmix, as this can result in dense cupcakes.

Once everything is mixed in, add the whole milk and mix until just combined. The batter should be smooth and slightly thick.

5. Fill the Cupcake Tin and Bake

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 of the way full. You can use an ice cream scoop or a tablespoon for this step.

Bake the cupcakes in the preheated oven for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be golden brown and slightly springy to the touch.

6. Cool the Cupcakes

Allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. It’s important that the cupcakes are completely cool before frosting to prevent the frosting from melting.

7. Make the Chai Pumpkin Latte Frosting

While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, beat together the cream cheese and butter until smooth and creamy. Add the vanilla extract and 2 tbsp of cooled brewed pumpkin chai tea, and continue to beat until well combined.

Slowly add the powdered sugar, 1/4 cup at a time, and continue to beat until the frosting is smooth and fluffy.

In a separate bowl, beat the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the frosting.

8. Frost the Cupcakes

Once the cupcakes have cooled completely, pipe or spread the frosting onto each cupcake using a piping bag or spatula. For a decorative touch, you can sprinkle the top of the frosting with a little ground cinnamon or a small drizzle of caramel sauce.

Serving and Decoration Ideas

How to Serve Chai Pumpkin Latte Cupcakes

These cupcakes are perfect for any fall occasion, from Halloween parties to Thanksgiving dinner. Serve them as a sweet treat for your guests, or enjoy them on your own with a cup of your favorite hot beverage.

You can also get creative with your decorations! Here are a few ideas:

Sprinkle with Pumpkin Spice: For extra flavor and a festive look, dust the frosted cupcakes with a bit of pumpkin spice or ground cinnamon.
Add a Drizzle of Caramel: A drizzle of caramel sauce on top of the frosting will elevate these cupcakes to another level of decadence.
Top with Mini Pumpkin Decorations: If you want to go all out, you can top the cupcakes with small fondant pumpkins or even a few candy corn pieces for a Halloween vibe.
Serve with a Hot Drink: These cupcakes pair beautifully with a hot chai latte, pumpkin spice coffee, or a rich hot chocolate.

Storing Chai Pumpkin Latte Cupcakes

Room Temperature: If you plan on eating the cupcakes within a day or two, they can be stored in an airtight container at room temperature. Just make sure to keep them away from direct sunlight and humidity.
In the Fridge: If you have leftovers, store them in an airtight container in the fridge for up to 4 days. Just be sure to bring them to room temperature before serving, as they’re best enjoyed fresh.
Freezing: You can freeze the cupcakes without frosting for up to 3 months. To freeze, place the cooled cupcakes in a freezer-safe container or wrap them tightly in plastic wrap, and store them in the freezer. Let them thaw at room temperature before frosting and serving.

Nutrition Information

Nutrition	Per Cupcake
Calories	320 kcal
Total Fat	18g
Saturated Fat	11g
Cholesterol	50mg
Sodium	230mg
Total Carbohydrates	40g
Dietary Fiber	1g
Sugars	30g
Protein	3g