Irresistible Vanilla Chai Pumpkin Latte Cupcakes in 3 Easy Steps

Name: Irresistible Vanilla Chai Pumpkin Latte Cupcakes in 3 Easy Steps
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1/4 tsp ground nutmeg; 1/2 tsp salt; 1/2 cup pumpkin puree; 1/2 cup strong brewed chai tea, cooled; 1/4 cup melted butter; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; For the frosting: 8 oz cream cheese, softened; 1/4 cup butter, softened; 1/4 cup maple syrup; 1 tsp vanilla extract; 2 cups powdered sugar

Author: lia

Published: September 9, 2025

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There’s nothing like the cozy embrace of fall flavors, and these Vanilla Chai Pumpkin Latte Cupcakes with Maple Cream Cheese Frosting are pure magic in every bite. Imagine soft pumpkin-spiced cake soaked with warm chai tea, topped with a luscious swirl of maple-kissed frosting—it’s like your favorite autumn latte turned dessert. I first whipped these up on a chilly evening when I craved something sweet but not too heavy, and now they’re my go-to for everything from Thanksgiving feasts to casual coffee dates. The secret? That rich, spiced batter and the dreamy frosting that’s just sweet enough without overpowering the cozy chai and pumpkin flavors. Trust me, one bite and you’ll be hooked.

Ingredients for Vanilla Chai Pumpkin Latte Cupcakes with Maple Cream Cheese Frosting

Gathering the right ingredients makes all the difference in these cupcakes—trust me, I’ve learned the hard way! Here’s exactly what you’ll need:

For the cupcakes:
1 1/2 cups all-purpose flour (spoon and level it, don’t scoop!)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon (the good stuff)
1/2 teaspoon ground ginger
1/4 teaspoon each of ground cloves and nutmeg
1/2 teaspoon salt
1/2 cup pumpkin puree (not pie filling—they’re different!)
1/2 cup strong brewed chai tea, cooled (I steep 2 bags for extra flavor)
1/4 cup melted butter, slightly cooled
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
For the frosting:
8 oz cream cheese, softened (take it out 2 hours early)
1/4 cup butter, softened
1/4 cup pure maple syrup (grade B has the best flavor)
1 teaspoon vanilla extract
2 cups powdered sugar, sifted

Pro tip: Measure everything before starting—it makes the process so much smoother when you’re not scrambling for ingredients mid-mix!

How to Make Vanilla Chai Pumpkin Latte Cupcakes with Maple Cream Cheese Frosting

Okay, let’s get baking! These cupcakes come together in three simple stages – batter, baking, and frosting. Just follow along, and I’ll walk you through every step to make sure they turn out perfectly fluffy and flavorful.

Preparing the Cupcake Batter

First things first – preheat that oven to 350°F and line your muffin tin with cupcake liners. No one likes a stuck cupcake! Now, let’s make magic happen:

Whisk together all your dry ingredients – flour, baking powder, baking soda, spices, and salt – in one bowl. Fluff it up good so everything gets evenly distributed.
In another bowl, mix the wet ingredients: pumpkin puree, cooled chai tea (must be cooled or it’ll cook the egg!), melted butter, both sugars, egg, and vanilla. Whisk until smooth but don’t go crazy – we’re not making whipped cream here.
Now the secret technique: gently fold the dry mix into the wet ingredients. I use a rubber spatula and make about 15-20 strokes max. A few lumps are fine – overmixing makes tough cupcakes!
Scoop the batter into your liners, filling each about 2/3 full. I use an ice cream scoop for perfect portions every time.

Baking and Cooling the Cupcakes

Pop those beauties in the center rack of your preheated oven. Set your timer for 18 minutes, but start checking at 16 – every oven lies about its temperature! They’re done when:

A toothpick comes out with moist crumbs (no wet batter)
The tops spring back when lightly pressed
The edges start pulling slightly from the liners

Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. I know it’s tempting, but don’t frost warm cupcakes unless you want melty frosting soup!

Vanilla Chai Pumpkin Latte Cupcakes with Maple Cream Cheese Frosting - detail 1

Making the Maple Cream Cheese Frosting

While the cupcakes cool, let’s make that dreamy frosting:

Beat the softened cream cheese and butter together until completely smooth – no lumps allowed! This takes about 2 minutes with a hand mixer.
Mix in the maple syrup and vanilla. The better your maple syrup, the better your frosting will taste.
Gradually add the powdered sugar, about 1/2 cup at a time, beating well after each addition. Scrape the bowl often!
Beat until light and fluffy, about 3-4 minutes total. If it’s too soft to pipe, chill for 15 minutes to firm up slightly.

Now frost those cooled cupcakes and prepare for compliments! I like using a piping bag with a large star tip for bakery-worthy swirls.

Tips for Perfect Vanilla Chai Pumpkin Latte Cupcakes

After making about a million batches of these cupcakes (okay, maybe just dozens), I’ve picked up some foolproof tricks to guarantee bakery-quality results every time:

Double-strength chai is key! Steep 2 tea bags in 1/2 cup hot water for 5 minutes to get that bold flavor that shines through the pumpkin.
Room temp ingredients matter. Cold eggs or cream cheese won’t blend smoothly – take them out at least 2 hours before baking.
The toothpick lie detector: Check cupcakes at 16 minutes even if the timer says 18. Ovens fib, and overbaked cupcakes are sad cupcakes.
Frosting too soft? Chill the mixing bowl in the freezer for 10 minutes before beating, then refrigerate the frosting for 15 minutes after mixing.
Sprinkle magic: Right before serving, dust with a pinch of cinnamon or drizzle with extra maple syrup for that “wow” factor.

These little hacks make all the difference between good cupcakes and “can I have the recipe?” cupcakes!

Ingredient Substitutions and Notes

Let’s talk swaps! While I swear by the original recipe, I’ve tested some smart substitutions when pantry staples run low:

Need dairy-free? Use vegan butter and dairy-free cream cheese – they work surprisingly well!
Out of eggs? 1/4 cup applesauce makes a decent substitute, though the texture will be slightly denser.
No chai tea? Steep 1 black tea bag with 1/4 tsp each cinnamon, ginger, and cardamom – not perfect, but close!

Two ingredients I won’t compromise on? Pure pumpkin puree (pie filling has added sugars and spices) and real maple syrup (imitation syrup just tastes fake). Trust me – these make all the difference in achieving that perfect balanced flavor!

Storing and Serving Vanilla Chai Pumpkin Latte Cupcakes

That cream cheese frosting means these cupcakes need to live in the fridge – I learned that the messy way! Store them in an airtight container, and they’ll stay fresh for 3 days (if they last that long). Want to serve them warm? Just microwave for 10-15 seconds to take the chill off without melting the frosting. For longer storage, freeze unfrosted cupcakes in a ziplock bag for up to 2 months – thaw at room temp before frosting and serving. Pro tip: Add a slice of bread to the container to keep them extra moist!

Nutritional Information

Each of these indulgent cupcakes packs about 280 calories – totally worth it for that spiced pumpkin and maple goodness! Here’s the breakdown per serving:

Calories: 280
Fat: 12g (7g saturated)
Carbohydrates: 40g
Protein: 3g

Fair warning – these numbers might dance around a bit depending on your exact ingredients. That fancy European butter or local maple syrup you used? They’ll tweak the numbers slightly. But let’s be real – no one eats just one anyway!

Frequently Asked Questions

I get so many questions about these cupcakes – here are the answers to the ones people ask me most often!

Can I use chai concentrate instead of brewed tea?
Oh honey, no! Concentrate is way too sweet and strong – it’ll throw off the whole balance. Stick with brewed tea (2 bags in 1/2 cup hot water for 5 minutes) for perfect flavor. I tried the concentrate once and let’s just say… we ordered pizza that night instead!

Help – my frosting is runny! How do I fix it?
Don’t panic! First, chill the bowl in the freezer for 10 minutes, then beat again. Still too soft? Add powdered sugar 1 tablespoon at a time until it holds its shape. If you’re in a real bind, a tiny pinch of cornstarch can help thicken it without making it too sweet.

Can I make these gluten-free?
Absolutely! Just swap the all-purpose flour for a 1:1 gluten-free blend (I like King Arthur’s). The texture comes out nearly identical – my gluten-free friends never know the difference. Just be sure to check that your baking powder is GF too!

Why do my cupcakes sink in the middle?
Usually means they’re underbaked or you overmixed the batter. Next time, test with a toothpick a minute early and don’t open the oven door until at least 15 minutes in. And remember – 15 gentle folds max when combining wet and dry ingredients!

Ready to Bake Some Autumn Magic?

There you have it – everything you need to make these irresistible Vanilla Chai Pumpkin Latte Cupcakes with Maple Cream Cheese Frosting! I can’t wait for you to experience that first bite of spiced pumpkin cake paired with the silky maple frosting. It’s pure autumn happiness in cupcake form. Don’t be shy – tag me in your photos when you make them! There’s nothing I love more than seeing your baking creations and hearing how you put your own spin on the recipe. Maybe you’ll add a sprinkle of candied ginger or a dash of espresso powder to the batter? However you make them, I know they’ll be delicious. Now go preheat that oven – your perfect fall dessert awaits!

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