This recipe is from one of my favorite food blogs: halfbakedharvest.com. Tieghan who runs the blog is a NYT best selling author and has 2.1m followers, GOALS ! Despite her success she always has time to respond and give compliments. Her recipes follow the calendar and are incredibly delicious. This is one of them, enjoy and please follow Tieghan: @halfbakedharvest.com
4 teaspoons ground cinnamon
2 teaspoon ground ginger
1 teaspoon ground cardamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon all-spice
1/2 teaspoon ground cloves
1/8 teaspoon ground black pepper
2 Tbsp cup granulated sugar
1/2 cup melted coconut oil (or melted butter)
3/4 cup cup packed 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 salt
8 tablespoons salted butter, at room temperature
1/4 cup heavy cream
1/2 cup packed brown sugar
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
1 1/2 cups powdered sugar
- To make the chai spice combine all the ingredients in a bowl or jar (besides the sugar). Divide the mix of spices in half and add the sugar to one of them and set aside for topping the cupcakes. Reserve the other half for the batter.
- Cupcakes: Preheat the oven to 350ºF (175ºC). Prepare the cupcake pan and line the molds with cupcake liners. Place the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined and beat until combined. In a smaller bowl whisk together the flour, baking powder, baking soda, salt, and the remaining chai spice. Combine the wet and dry ingredients and mix until smooth. Divide the batter between the molds. Transfer to the oven and bake for 18-22 minutes.
- In the meantime prepare the frosting: In a medium saucepan first on medium heat melt 2 tablespoons of butter, the cream, and brown sugar. Then bring to a boil and cook for one minute until the sugar has dissolved. Remove from heat and place in a bowl of a stand mixer, place in the refrigerator for 30 min to cool down. After the mixture has cooled down add the remaining butter, powdered sugar, and cinnamon. Cream the ingredients until well combined and smooth.
- Before you frost the cupcakes makes sure they are completley cooled. Pipe the frosting onto the cupcakes.
2 thoughts on “Vanilla Chai Pumpkin Latte Cupcakes”
These cupcakes look delicious!! And I love Tieghan’s Half Baked Harvest recipes! They always turn out sooo yummy!
Thank you so much! I love her recipes as well, just perfect.
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