The Best Vanilla Chai Pumpkin Spice Latte Cupcakes

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons chai spice mix
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 cup pumpkin puree
• ½ cup brewed coffee, cooled
• 1 teaspoon vanilla extract
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (if needed for consistency)

Instructions

1. Preheat your oven to 350°F (175°C). Line a standard cupcake tin with paper liners.
2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and chai spice mix.
3. In another bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Then incorporate the pumpkin puree, cooled coffee, and vanilla extract until fully combined.
5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
6. Evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.
9. While the cupcakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar, mixing until well incorporated.
10. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting and decorate with a sprinkle of chai spice mix.