Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
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Half Baked Harvest · by Tieghan Gerard★ 4.1 (2482)

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

NUTRITION · PER SERVING50M COOK
CAL 14%·PRO 5%
CARBS 37G54% OF CAL
2G FIBER0G ADDED0G INTRINSIC8G OTHER27G TOTAL SUGAR
FAT 14G45% OF CAL
9G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pumpkin cupcakes infused with chai spices like cinnamon, cardamom, and ginger, topped with cinnamon-brown sugar frosting. Captures autumn flavors in a portable form.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 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
  • 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
  • 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
PREP
30M
SODIUM
173MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.