Pumpkin chai cupcakes are a fun way to bring the spicy flavors of a pumpkin spice latte into a cupcake form! Small batch cupcake recipe makes just 4 cupcakes.
Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? I think you would love it.
I found a way to cram a full ½ cup of pumpkin into just 4 cupcakes. It's one of my gifts, I tell ya! Which reminds me, have you seen my Pumpkin Nutella Muffins yet?
It feels like pumpkin spice is getting all the love this year, when really, chai lattes are just waiting for us all year to enjoy them. I love a good pumpkin spice latte for sure, but my everyday drink is a chai. While I can only wait for my favorite coffee shop to carry a pumpkin chai latte, I had to make cupcakes in the meantime!
This is a small batch recipe for pumpkin chai cupcakes with a spiced buttercream. You can use any spices you like, or leave them all out and use vanilla instead. Whatever you want to frost your pumpkin cupcake with is up to you! If the only spice you have is cinnamon, that's super yummy here, too.
How to decorate pumpkin chai cupcakes:
I used a Wilton star tip to make the little star frosting decorations, and it couldn't have been easier! Even I am impressed with myself, hah!
Other pumpkin desserts for two that I love include: pumpkin creme brulee, pumpkin whoopie pies, and my small pumpkin cake roll. If you're looking for ways to incorporate pumpkin into breakfast, you have to check out my small batch pumpkin scones for two.
Okay, I'm leaving you in a pumpkin haze to enjoy the Fall weather! I hope you love these pumpkin chai cupcakes!
Oh, since you might ask, YES you can double this recipe is you need more than a small batch of pumpkin cupcakes. These would be so great to share!
Pumpkin Chai Cupcakes
Yields 4 pumpkin cupcakes with chai buttercream.
Ingredients
For the cupcakes:
- 7 tablespoons flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- 1 large egg
- ½ cup pumpkin puree
- ¼ cup brown sugar
- 3 tablespoons sugar
- 3 tablespoons vegetable oil
For the chai buttercream:
- 1 ⅓ cups powdered sugar
- 4 tablespoons softened butter
- 1 chai tea bag + 2 tablespoons boiling water (or 2 teaspoons chai concentrate syrup)
Instructions
- Preheat the oven to 350 and line a muffin pan with 4 cupcake liners.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- In a medium bowl, whisk together the egg, pumpkin puree, brown sugar, sugar and vegetable oil. Add the wet mixture to the flour mixture and stir until combined. Don't overmix.
- Divide between the cupcake liners and bake for 28-32 minutes, or until a toothpick inserted comes out clean.
- While the cupcakes cool, pour the boiling water over the chai tea bag and let steep for 10 minutes. Meanwhile, beat together the butter and powdered sugar until fluffy (about 3-4 minutes). Add the brewed tea (or chai concentrate syrup) and mix well. Frost the cupcakes when they are completely cool and serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 495Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 77mgSodium: 346mgCarbohydrates: 71gFiber: 2gSugar: 57gProtein: 4g
Cara says
What a great flavor combination!
Sylvie @ Gourmande in the Kitchen says
I love those chai flavors and they go perfectly with pumpkin.
Jolene (www.everydayfoodie.ca) says
Now THOSE are some pretty cupcakes - gorgeous icing.
Tickled Red says
LOL...is Halloween soon. Those stores do throw us with the early sales don't they :) Fantastic recipe! I can't wait to whip up a batch.
Amy says
I have a little pumpkin puree in the fridge from muffins, so I'm in the process of making these right now. They're out of the oven (perfect rising!) and cooling to be frosted. Brilliant idea to use tea. Thanks so much!
Cookbook Queen says
I loooove Chai. Know the only thing better than Chai? Chai mixed with pumpkin.....in a CUPCAKE!! (I have the best ideas, right?--okay I"m totally stealing your thunder)
And I have the same rat here at my house. But, he goes all out and eats the fun-size Snickers bars. Weird.
Laura (Blogging Over Thyme) says
These sound great. I love the combination of chai and pumpkin--that sounds perfect together. I also love the way you piped them as well, so unique.
I worked at a bakery where I made TONS of cupcakes a day--so I'm a little worn out from making them--but I have to say, you make me want to get in the kitchen and bake up a batch! :)
Russell at Chasing Delicious says
Gorgeous cupcakes! I love the icing. And the flavors in this sound scrumptious.
Allie says
Haha oh Tina you crack me up girl! I have always loved chai so I can't even imagine the addition with the pumpkin. Sounds sinful and something I'd like to dig my hands into instead of candy. Or uhhh maybe before I dig into some candy.
Huong says
Does the tea need to be cooled before adding to the buttercream?
Christina says
Hi Huong: Yes, ma'am, it does need to be cooled. Sorry for any confusion!