Print

Vanilla Chai Pumpkin Latte Cupcakes: A Delicious Fall Treat You Must Try!

Vanilla Chai Pumpkin Latte Cupcakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious fall treat that combines the flavors of vanilla, chai, and pumpkin in a delightful cupcake.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup milk

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the pumpkin puree and milk, mixing until just combined.
  6. Fill the cupcake liners about 2/3 full with the batter.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra touch, top with cream cheese frosting.
  • These cupcakes can be stored in an airtight container for up to 3 days.
  • Feel free to adjust the spices according to your taste preference.

Nutrition

Find it online: https://www.glutenfreez.com/vanilla-chai-pumpkin-latte-cupcakes-recipe/