Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 chai tea bag (contents finely ground)
- ½ cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup strong brewed coffee (cooled)
For the Frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (as needed)
- ½ tsp cinnamon (for dusting)
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and finely ground chai tea.
- Mix the Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and cooled coffee. Beat until smooth and well incorporated. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fill the Cupcake Liners: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Fill each liner about two-thirds full with the batter.
- Bake to Perfection: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Frosting & Decoration: While the cupcakes cool, prepare the frosting. Beat the softened butter until creamy, then gradually add the powdered sugar, vanilla extract, and milk (as needed) until smooth and fluffy. Pipe or spread the frosting onto the cooled cupcakes and dust with cinnamon.
Notes
- Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze (unfrosted) for up to 3 months.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
- Dairy-Free Option: Substitute the butter in the frosting with vegan butter and use almond milk.
- Extra Spice: Add a pinch of cardamom or allspice for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 Kcal
- Sugar: 28g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg