vanilla chai pumpkin latte cupcakes with cinnamon brown sugar frosting

vanilla chai pumpkin latte cupcakes with cinnamon brown sugar frosting - from Halfbakedharvest 

The perfect pairing of fall flavors...autumn in a sweet cupcake!

 prep time 30 minutes

 cook time 20 minutes

 total time 50 minutes

 servings 16 cupcakes

 calories 313 kcal

INGREDIENTS

CHAI SPICE

• 4 teaspoons ground cinnamon
• 2 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon all-spice
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground black pepper
• 1/3 cup granulated sugar

PUMPKIN CHAI CUPCAKES 

• 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 pumpkin puree
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt

BROWN SUGAR FROSTING 

• 8 tablespoons salted butter, at room temperature
• 1/4 cup heavy cream
• 1/2 cup packed dark brown sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon cinnamon
• 1 1/2 cups powdered sugar

INSTRUCTIONS

1. 1. 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. 

   2. To make the cupcakes. Preheat oven to 350 degrees F. Line 16 cupcake molds with paper liners. 

   3. 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. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and remaining chai spice. Mix until smooth and no lumps remain in the batter.

   4. Divide the batter evenly among the prepared pan. Transfer to the oven and bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool. 

   5. To make the frosting, melt together 2 tablespoons butter, the 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.

   6. Grab the cooled butter mixture from the freezer and add the remaining 6 tablespoons of butter, the vanilla, and the powdered sugar to the bowl. Beat together until well combined. 

   7. Frost each cupcake and sprinkle with chai sugar. Add cinnamon sticks, if desired.

Very Vanilla Cupcakes

Very Vanilla Cupcakes - Sally’s Baking Addiction

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 3 hours

• Yield: 12 cupcakes

Ingredients

VANILLA CUPCAKES

• 1 and 2/3 cup (210g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 2 large egg whites
• 1/4 cup (60g) vanilla Greek yogurt*
• 3/4 cup (180ml) vanilla almond milk*
• 2 teaspoons pure vanilla extract
• seeds scraped from 1/2 split vanilla bean*

VANILLA BEAN FROSTING

• 1 cup (230g) unsalted butter, softened to room temperature
• 4–5 cups (480-600g) confectioners’ sugar
• 1/4 cup (60ml) heavy cream*
• 1 teaspoon pure vanilla extract
• seeds scraped from 1/2 split vanilla bean*
• salt, to taste

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Instructions

1. Preheat oven to 350°F (177°C). Line muffin tin with 12 cupcake liners. Set aside.
2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty. Whisk in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter. Reserve other half.
3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
4. Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.