Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Prep Time: 30 MINUTES
Cook Time: 20 MINUTES
Total Time: 50 MINUTES
4 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon ground black pepper
1/2 cup melted coconut oil (melted butter or canola can be used)
3/4 cup packed dark brown sugar
1 tablespoon vanilla extract
2 large eggs, at room temperature
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
8 tablespoons salted butter, at room temperature
1/2 cup packed dark brown sugar
2 teaspoons vanilla extract
1 1/2 cups powdered sugar
To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Divide the mix in half. Mix one-half of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter.
To make the cupcakes. Preheat the oven to 350 degrees F. Line 16 cupcake molds with paper liners.
In the bowl of a stand mixer (or use a hand-held mixer), beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. Add flour, baking powder, soda, salt, and chai spice. Mix until smooth, and no lumps remain in the batter.
Divide the batter evenly among the prepared pan. Transfer to the oven and bake for 18-22 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool.
To make the frosting, melt 2 tablespoons of butter, cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.
Grab the cooled butter mixture from the freezer and add the remaining 6 tablespoons of butter, vanilla, and powdered sugar to the bowl. Beat until well combined.
Frost each cupcake and sprinkle with chai sugar. Add cinnamon sticks, if desired.
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