Delicious pumpkin chai latte cupcakes topped with a creamy espresso cream cheese frosting. Perfect for fall baking! The cupcakes are flavored with a homemade chai spice mix and made moist with pumpkin puree.
1: Mix together the cinnamon, nutmeg, cardamom, cloves, and ginger for the chai spice. Take half of the mixture and combine it with the sugar and set aside. Use the other half for the cupcake batter.
2: Preheat oven to 350 degrees F.
3: Using a hand mixer/stand mixer, cream together the melted butter (or oil), both sugars, eggs, pumpkin puree, and vanilla until combined.
4: Add in the cake flour, baking powder, baking soda, salt, half of the chai spice mixture (the half without sugar), and milk. Mix until smooth.
5: Line cupcake tin with liners and fill them 3/4 of the way up with batter. Place in the oven for 20-22 minutes. Let cupcakes cool on a cooling rack.
6: Dip cupcakes into the sugar/chai spice mixture that was set aside.
7: For frosting, using a hand/stand mixer, beat the butter and cream cheese for 3 minutes on medium-high speed. Add in the powdered sugar, vanilla, cinnamon, espresso powder, and about 1 teaspoon of the remaining chai spice+sugar mixture and mix on high for 4 minutes until fluffy.
8: Frost each cupcake and sprinkle on remaining chai spice+sugar mixture.
9: Store in the fridge.
