# Components:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup light brown sugar, packed
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground ginger
09 - 1/2 teaspoon ground cardamom
10 - 1/4 teaspoon ground cloves
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon ground black pepper
13 - 2 chai tea bags (contents removed)
14 - 1/2 cup pumpkin purée
15 - 2 large eggs, room temperature
16 - 1/3 cup vegetable oil
17 - 1/4 cup whole milk
18 - 1 teaspoon pure vanilla extract
→ Vanilla Latte Frosting
19 - 1/2 cup unsalted butter, softened
20 - 2 cups powdered sugar, sifted
21 - 2 tablespoons strong brewed espresso or coffee, cooled
22 - 1 tablespoon whole milk, plus extra as needed
23 - 1 teaspoon pure vanilla extract
24 - Pinch of salt
→ Garnishes (Optional)
25 - Ground cinnamon or nutmeg, for dusting
26 - Pumpkin seeds or chai-spiced sugar, for topping
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, spices, and chai tea contents.
03 - In another bowl, whisk pumpkin purée, eggs, vegetable oil, milk, and vanilla until smooth.
04 - Fold wet ingredients into dry mixture gently, mixing only until fully incorporated.
05 - Divide batter evenly among liners, filling each about two-thirds full.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan 5 minutes, then transfer to wire rack.
07 - Beat softened butter in a bowl until creamy. Gradually incorporate powdered sugar at low speed. Add espresso, milk, vanilla extract, and salt, then beat until light and fluffy. Add more milk for desired consistency.
08 - Once cupcakes are fully cooled, spread or pipe vanilla latte frosting onto each.
09 - Finish with a dusting of cinnamon or nutmeg. Optionally, garnish with pumpkin seeds or chai-spiced sugar.
