๐Pumpkin + Vanilla Chai Latte Cupcakes
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๐Hey yโall! I just had to share another Fall favorite dessert! Can you tell I have a huge sweet tooth?! I found these yummy cupcakes years ago but amped up the spice factor!! I literally add nutmeg and clove to every dessert this time of year to dial up the cinnamon flavor! I hope you love them too!! Save one for a loved one! Haha! ๐
๐ ๐โ๐ฆ๐๐ก๐๐๐ โ๐ฆ๐ก๐๐๐๐๐ค + ๐๐๐๐๐๐๐ โ๐๐๐ ๐๐๐ฅ๐ฅ๐ ๐ฝ๐ฃ๐ ๐ค๐ฅ๐๐๐ ๐๐
๐๐๐๐๐๐๐๐๐๐๐
โญ๐ฅ๐๐ฆ ๐ฐ๐ญ๐ฆ๐ ๐ข
4 tsp cinnamon
2 tsp ginger
1 tsp cardamom
1 tsp nutmeg
1 tsp allspice
1/2 tsp clove
1/8 tsp black pepper
1/3 cup granulated sugar
๐๐ฏ๐ฌ๐ฐ๐ฑ๐ฆ๐ซ๐ค โ๐ซ๐ค๐ฏ๐ข๐ก๐ฆ๐ข๐ซ๐ฑ๐ฐ:
8 tbsp butter
1/4 cup heavy cream
1/2 cup dark brown sugar
2 tsp vanilla extract
1/4 tsp cinnamon
1 1/2 cup powdered sugar
โญ๐ฒ๐ญ๐ ๐๐ด๐ข โ๐ซ๐ค๐ฏ๐ข๐ก๐ฆ๐ข๐ซ๐ฑ๐ฐ:
1/2 cup melted coconut oil
3/4 cup dark brown sugar
1 tbsp vanilla extract
2 large eggs
1 1/2 cup pumpkin puree
1 1/2 cup all purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
๐๐๐๐๐๐๐๐๐๐๐
๐๐ฒ๐ป๐ฎ๐ฌ๐ฝ๐ฒ๐ธ๐ท๐ผ:
- Preheat oven 350ยฐ.
- To make chai spice blend, in a small bowl, combine cinnamon, ginger, cardamom, nutmeg, allspice, clove and pepper. Divide the mix in half. Mix one half with the 1/3 cup sugar and set aside for cupcake topping. Reserve remaining half for cupcake batter.
- To make cupcakes, line molds with paper cupcake liners.
In a mixer, blend melted coconut oil, brown sugar, vanilla, eggs, pumpkin. Slowly add in flour, baking powder, baking soda, salt, and remaining half of chai spice blend. Mix well. - Pour batter into molds. Bake for 18-22 minutes. Remove and let cool.
- To make frosting, melt 2 tablespoons of butter, heavy cream, and brown sugar in saucepan. Bring to a boil and cook until sugar is dissolved. Remove from heat, add to a bowl and cool in freezer for 15-20 min.
Remove bowl from freezer, and add remaining 6 tbsp butter, vanilla, and powdered sugar to cooled mixture. Beat until blended. - Frost cupcakes and top with chai spice sugar mixture.
- Enjoy!!๐๐๐