Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting.
Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting…autumn in a sweet cupcake, and so good. Extra pumpkiny, chai-spiced pumpkin cake cupcakes made with warming spices and brown sugar. Each cake is generously frosted with the most delicious creamy cinnamon brown sugar frosting, and finished off with a sprinkling of chai sugar. Sooo much to love here! You can’t beat these cute little latte cupcakes.
I’ve been waiting to share these cupcakes for weeks…and weeks. Originally, I was going to share a version of this cupcake back in September. The first version didn’t include any pumpkin. But then, me being me, I began to play with the addition of potential ingredients in my head. I started to wonder about adding pumpkin to my chai cupcakes. Once the idea of a pumpkin chai latte cupcake was in my head, there was no going back.
It sounded way too good and way too perfect for fall. I had to make these cupcakes.
But not in September, because we all know how I feel…apples in September, pumpkin in October and November. So, here we are today in mid-October. We have a couple of weeks left before Halloween and about a month and a half before Thanksgiving. It’s the heart of fall and the perfect time for the sweetest little chai pumpkin latte cupcakes. Or at least that’s my thought, I hope you guys are all on the same page!
And really, it’s Friday (whoop, whoop). Fridays need something sweet, and today that something is going to be these cupcakes. I couldn’t love them more. If you could see me, I am smiling ear to ear. Something about these cupcakes, they’re just fun and make ya feel good…cheesy, but true.
To make these Vanilla Chai Pumpkin Latte Cupcakes…
You need pumpkin, vanilla, and a good amount of warming autumn spices. Plus butter…lots of butter.
For the cupcakes, I knew I really wanted the pumpkin flavor to shine. To achieve this, I used a whole lot of pumpkin, and a whole lot of chai spice. The chai spice highlights the sweet flavor of the pumpkin, while also adding that extra special touch that makes these little pumpkin cakes better than any other. And if you’re curious about the inspiration to mix pumpkin with chai? Well, of course…Starbucks.
We all love their pumpkin spice latte and we all also love their chai latte. Combine the two and you get the very best of both.
Before you start the cupcake batter, make the chai spice mix. It’s a blend of cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and the tiniest bit of black pepper. You’ll be using half of the spice mix in the cupcake batter and the other half is mixed in with the sugar to make a chai sugar. The chai sugar is used for topping each cupcake.
Now, make the batter, it comes together in no time. This is a one-bowl kind of cupcake batter. Once poured into molds just bake and wait patiently. The smells coming from the oven will have you so excited. It’s like Thanksgiving, with cozy scents of pumpkin mixed with hints of sweet sugar wafting throughout your kitchen.
Each cupcake is incredibly moist, so soft, and perfectly sweetened. The secret is truly in all that pumpkin. It makes for the best sweets.
On to the frosting…
This frosting is everything and has to be one of my favorites. I drew inspiration from a few of my older recipes, but especially from these sweet brown sugar cookies and also these butter pecan frosted fudge brownies.
There are two simple secrets to this frosting.
One, use a mix of brown sugar and powdered sugar. Powdered sugar adds practically zero flavor. The brown sugar adds hints of warm molasses and really deepens the flavor to create a frosting that’s perfectly rich and sweet.
The second secret, vanilla and cinnamon swirled throughout. SO GOOD. Think creamy, buttery, and hinted with brown sugar, vanilla, and cinnamon. Honestly? It’s addicting, and you should slather on more than you think your cupcakes will actually need. Because people always want more.
It’s the perfect pairing with the warming chai spices.
Now, frost, decorate…and eat.
I didn’t do anything fancy here. I simply dolloped a generous swirl of the brown sugar frosting, then sprinkled with that sweet chai sugar. Finish off each cupcake with a cinnamon stick (my favorite fall decoration has got to be cinnamon sticks) to mimic our favorite fall beverage…that pumpkin spice latte.
And that’s it. Honestly, these are really pretty simple to put together. The frosting is a little annoying because you do need to melt the brown sugar on the stove, then let it cool before using, but it’s all still very easy.
And so very good. Each bite is filled with sweet pumpkin and light, fluffy frosting. Best kind of autumn weekend cupcake.
I know it’s hard to believe, but Halloween is two weeks from Saturday and Thanksgiving is only getting that much closer. I’m thinking ahead and already planning to include these on my Thanksgiving menu.
My recommendation? Bake these cupcakes this weekend, then again on Halloween. Then one more time in November. Yes, these cupcakes will be perfect for Thanksgiving too! Fall is always such a short season, live it up while it’s here and enjoy every sweet minute of it…preferably with a cupcake in hand!
Looking for other chai and or pumpkin sweets? Here are a few ideas:
Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread
Gooey Chocolate Chip Cookie Pumpkin Pie
Chai Spiced Maple Sugar Cookies with Browned Butter Frosting
Lastly, if you make these Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
The perfect pairing of fall flavors...autumn in a sweet cupcake!
Ingredients
Chai Spice
- 4 teaspoons ground cinnamon
- 2 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon all-spice
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
- 1/3 cup granulated sugar
Pumpkin Chai Cupcakes
- 1/2 cup melted coconut oil (melted butter or canola can be used)
- 3/4 cup packed dark brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs, at room temperature
- 1 1/2 cups pumpkin puree
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
Brown Sugar Frosting
- 8 tablespoons salted butter, at room temperature
- 1/4 cup heavy cream
- 1/2 cup packed dark brown sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- 1 1/2 cups powdered sugar
Instructions
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1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Divide the mix in half. Mix one half of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter.
2. To make the cupcakes. Preheat oven to 350 degrees F. Line 16 cupcake molds with paper liners.
3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. Add the flour, baking powder, baking soda, salt, and remaining chai spice. Mix until smooth and no lumps remain in the batter.
4. Divide the batter evenly among the prepared pan. Transfer to the oven and bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.
5. To make the frosting, melt together 2 tablespoons butter, the cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.
6. Grab the cooled butter mixture from the freezer and add the remaining 6 tablespoons of butter, the vanilla, and the powdered sugar to the bowl. Beat together until well combined.
7. Frost each cupcake and sprinkle with chai sugar. Add cinnamon sticks, if desired.
Our Favorite Recipes
Sleepy Hollow Cocktail.
Hey Teighan!
Love The sound of these but was just wondering, would you happen to have a few other cupcake recipes with the cinnamon brown sugar frosting? I Really would love these if they didn’t have pumpkin in them but that is alright, sometimes you gotta be adventurous 🙂
chz 😘
Hey Emilie,
Sorry I don’t have other recipes with this frosting, but you can easily add it to your favorite cupcake recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan
It would be helpful if you could please provide info. on how these are best stored. Also, do they freeze well if the frosting is added once defrosted? Thanks.
Hey Anna,
I like to store these in an airtight container on the counter. You could freeze the cupcake but I would not recommend freezing the frosting. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Oh. My. Goodness! I am totally making these today! Two of my favorite things in one muffin! Chai! Pumpkin! It got me thinking about combining the two in a hot drink at ⭐️bux. I just had a question…have you tried testing these with butter rather than coconut oil in the batter? I have a coconut-adverse family member and will probably try this using butter, but was wondering if you had a secret reason for using coconut oil in the first place.
Hey Tina,
I haven’t tested this but I think butter or canola oil would work in place of the coconut oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I am so making these. I LOVE CHAI AND PUMPKIN> you literally made my day.
YES! I hope you love these, Johanna! Thank you! xTieghan
Hey Teighan! This looks awesome, but I also super don’t like coconut oil, especially in baking. I’m not going to lie and say its an allergy, I just think it is the worst for baked goods. It seriously ruins like every baking attempt I’ve ever tried with it, haha. I actually just threw all of mine out, recently. Sooo.. would you say use 1/2c melted butter OR 1/2 veggie oil? LMK cus I’m psyched to make these!! SUPER appreciate how nice you are to answer questions in comments too. Thanks!!!!
Hey Ellie,
I haven’t tried these without the coconut oil, but I would recommend using vegetable oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you think these would turn out ok, with Gluten Free all purpose flour? I love ALL of your recipes!! Thank you for all you do!
Hey Arlene,
I would recommend using and equal amount of GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks like you forgot to mention putting the cinnamon in the cinnamon frosting in the recipe instructions. Looks delicious.
Oops thank you for letting me know Lola! I hope you love this recipe! xTieghan
I made these and ate 2 already! Moist, light cupcake and not super sweet like those store bought things. Only thing I did different was to use a vanilla bean cream cheese frosting as I had some cream cheese I needed to use up. Chai is one of my favorite flavors; these hit the mark. I did get 12 cupcakes using a regular size muffin tin as I filled them about 3/4 full and baked for 21 minutes.
Wow yes! I am really glad these turned out so well for you, Kim! Thank you! xTieghan
I forgot to add that I did use regular canola oil as out of coconut oil.
These look soooo yummy! But like a few others I was wondering, can we substitute anything for the coconut oil?
Hey Jessica,
You could use canola oil or olive oil in place of the coconut oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this for a treat for my kids snack today! Getting all the fall feels in Ontario (Canada) right about now and these muffins were perfect. My house smells amazing! I swapped the coconut oil and brown sugar for butter and coconut sugar because that’s all I had on hand, and I topped them with cream cheese icing because that’s just how I was feeling. Yum!!!!! Kid and mom approved!
Love that! I am really glad you both enjoyed these cupcakes, Nichole! Thank you for trying them! xTieghan
Can I use ground nutmeg instead of fresh?
Hey Erin,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These where the most delicious cupcakes I have ever made. Will be a favorite fall recipe for years to come. However, if I would like to make the recipe into a cake, instead of cupcakes, what size of a pan would I bake it in. Thanks so much.
Thank you Barb!! I am so happy these turned out so well for you! xTieghan
These really look moist and very good.
Thank you Charlotte! xTieghan
These literally taste like fall! They were so good and are such a good fall treat that isn’t your typical pumpkin pie or apple crisp! Definitely a new fall favourite! I followed the recipe exactly and they turned out beautifully 🙂
I am so happy to hear that! Thank you Jennie! xTieghan
These are the most delicious cupcakes!! Thank you so much for the recipe!! The whole family loved them and they were not hard to make! The frosting was unreal!! Thanks again!
Thank you Nicole! I am really happy this recipe turned out so well for you! xTieghan
These look amazing! When you use kosher salt – is it coarse kosher salt?
Hey Deanna,
No, you will want to use fine kosher salt. I hope you love the recipe, please let me know if I can help in any other way! xTieghan
Good morning!! Would you know how to adjust cooking time and temperature if you wanted to adapt this recipe to a loaf pan?? Thanks!!
Hey Michael,
I would keep the baking temp the same, you will need to increase your baking time, I would start checking for doneness around 35 minutes, but it could take up to 45 minutes. I hope you love the recipe, please let me know if I can help in any other way! xTieghan
Can these be made gluten free?
Hey Amy,
Yes you can use GF flour. I hope you love the recipe, please let me know if I can help in any other way! xTieghan
Very yummy! Made these ahead of time for a van trip. I skipped the frosting so it’s more of a muffin than a cupcake.
Yum! I am really glad this recipe turned out so well for you, Candy! Thank you so much for trying this recipe! xTieghan
Just made these today!!!! Absolutely DEEEELISH!!!
Pairs well with a coffee.
Yes! So glad these turned out so well for you, Tanya! xTieghan
You have transformed my cooking. Made these today and they are the most delicious cupcakes ever.
I am really glad you enjoyed these so much! Thank you for trying them, Frances! xTieghan
Hi! I’m looking forward to making these! I was wondering if there was any way to use half and half instead of heavy cream in the frosting? I have everything except the heavy cream :/
Hey Jessica,
Yes half and half will work! I hope you love the recipe, please let me know if I can help in any other way! xTieghan
The frosting is sooooo good! Definitely will be making these again!
Thank you Brad! xTieghan
These are amazing. The cupcake is so moist and the frosting is delicious. Made exactly as written. Love them.
Thank you so much! I am really glad this turned out so well for you, Stephanie!! xTieghan
These were so easy to make and turned out great. I used canola oil instead and decided to cut a triangle from large Ziploc bag to make a piping bag so the frosting came out in a nice swirl. I chilled both the frosting and cupcakes until both were cold to avoid melty frosting. Can’t wait to make these for my family – what a special recipe different than typical pumpkin recipes. Thank you!
That sounds amazing!! I am really glad these turned out so well for you, Erin! I hope your family loves them just as much when you get to make it for them! xTieghan
My family loved these. It might be the best thing I have ever baked. Thanks!
Thank you Helen! xTieghan
These are DELICIOUS! They are super moist and flavorful and made the whole house smell like fall. They flew off the table at our game day get together today and we’ve already shared the recipe around.
Love that! Thank you for trying this one, Michaela! I am really glad they these turned out so well for you! xTieghan
Made these for my husband’s birthday. They were so moist and delicious. I made my own puree with the one and only pie pumpkin I got from the garden. The kids loved them too even my daughter who’s not a fan of cinnamon. The cardamom is really the key ingredient. I added a little more than needed. Thanks again for a wonderful recipe.
Thank you Christine!! I am really glad this recipe turned out well for you husbands birthday! xTieghan
So good! Perfectly moist and flavored cupcake.
I only did one cup of pumpkin and I loved the balanced flavors between the chai and the pumpkin! Everyone I shared them with LOVED them! Definitely making these again!
Amazing!! I am really glad this recipe turned out so well for you, Bria! Thank you! xTieghan
Just made these cupcakes and they may be the best thing I’ve ever baked – which truth told is a fairly low bar. But super yummy and I will make them again. Had quite a bit of frosting and a whole lotta sugar mix left over so – won’t have to mix the chai sugar again for another batch or two. Thanks for the perfect fall recipe for a football afternoon.
I am so happy these turned out so well for you, Shawn! Thank you for trying these!! xTieghan
Followed the Recipe exactly except for I used vegetable oil instead of the coconut oil. They turned out great, and the whole family loved them!
Yes!! I am so happy to hear that, Courtney! Thank you! xTieghan
This was the first recipe I tried from your website. The cupcakes are yummy and the frosting so delicious a keeper for sure!! Thank you, I can’t wait to try more, they all look and sound delicious.
I am so happy these turned out so well for you, Nancy! Thank you so much for trying this! xTieghan
Loved making these… The house smelled so good while baking.. I used real pumpkin, I didn’t have ground clove so I had to do some grinding of the whole ones lol this was definitely a lot of work but so worth it.. My only thing is my frosting doesn’t quite look like yours.. It’s browner and a little on the thinner side. Should I just put the frosting back in the fridge?
Hey Kat,
Thanks so much for giving the recipe a try! You can always add more powdered sugar to thicken the frosting. Please let me know if you have any other questions! xTieghan
Oh my gosh I just made these tonight they are absolute HEAVEN. Will definitely be making these again and doubling the recipe!
Yes!! Thank you so much Ariana! xTieghan
These are amazing and everyone loved them!! I would prefer to make them into a cake – do you have a conversion of any kind to cook the batter as some form of cake and then frost? Guessing I would need to maybe double the recipe? Thank you for another wonderful recipe!!
Hey Tricia,
Thanks so much for giving the recipe a try! I would just keep an eye on in the cake in the oven, but you will need to increase your baking time compared to the cupcakes. Please let me know if you have any other questions! xTieghan
Made them! Love them! Kid approved 👌🏽
Amazing! Thank you Denise! xTieghan
Chai …yum! Pumpkin…yum! Couldn’t ask for two better flavours moulded together in a delicious cupcake! Let’s just say between 2 people – it didn’t last even the weekend. Total obsession with this recipe!
Thank you so much Sabina! I am so happy this turned out so well for you!! xTieghan
These cupcakes are the bomb! A big hit with the family. I am a huge fan of PSC lattes from Starbucks this time of the year. If you are too, you will not be disappointed. Next time I am doubling the batch as these seem to have disappeared pretty fast. My new favorite pumpkin treat!
I am so happy you loved this, Susan!! Thank you so much for trying this one! xTieghan
I made these yesterday, and they are SO yummy. I strongly recommend using this icing recipe too, instead of your go-to method. It’s SO yummy.
I also used Bobs 1 to 1 Gluten Free flour, and they came out perfectly!
Thank you so much Joanne! I am really glad this turned out so well for you! xTieghan
This is now my favorite pumpkin recipe. I wasn’t going to make the frosting but I was excited to finally try out browning the butter. Best decision ever, this is my new favorite frosting. The spices with the browned butter and sugar – my true love! I look forward to this part of the year every year, I started the season with your vanilla chai pumpkin latte cupcakes with cinnamon brown sugar frosting recipe and I can’t wait for my next baking session.
Thank you so much Thomene! I am really glad this recipe turned out so well for you!! xTieghan
These cupcakes are the bomb! I made them with gluten free flour because my roommate is gluten free and she absolutely loved them too. Perfect for fall!
Amazing! I am so happy these turned out so well for you, Jessica! xTieghan
LOVED these! So many of your recipes are sooo good, and this one did not disappoint! It will forever be part of our fall recipes. Thank you!! A note for others- I substituted butter for the coconut oil, and it tasted great.
Wow yes! I am really glad this recipe turned out so well for you, Stacey! xTieghan
Hi Tieghan! I made these and they were very yummy. But I have a question, when making the frosting, it was very runny and the sugar and butter wouldn’t dissolve very well, they were like separate tiny bits. So, I had to toss it out completely and make a frosting with cream only. Do you have any idea why that happened? Thanks.
Hey Sameh,
So sorry you had issues with the frosting. Did you bring the butter, sugar, and cream to a boil? This really helps all of the ingredients mend together and dissolve the sugar. I hope this helps for next time! xTieghan
If someone gave this recipe less than five stars… they didn’t make it right. LOL SOOO delicious! Holy pajamas!
Haha I am so happy you loved this one, Amanda! Thank you! xTieghan
This recipe is perfection! This is by far my favorite cupcake I have ever made. My husband doesn’t usually like cupcakes and he ate three immediately! I love that it isnt too sweet, everything is perfectly balanced.
Thank you so much Jessica! I am really glad you enjoyed this recipe! xTieghan
Hi Tieghan! I am gushing over all your fall recipes and this one is next on my list. Can these be made ahead of time? If so, how long will they last? Also, if I want to make them into mini cupcakes, what would you recommend for baking time and temp?
Hey Stephanie,
You can make these ahead of time, they are good for 3-4 days. For mini cupcakes I would keep the same temperature just start checking for doneness around 15 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Omg these are so good. My frosting ended up runny I think because I did not put into the freezer long enough. Still tastes great though. Do I have to refrigerate these frosted cupcakes if storing for a few days?
Hey Roxy,
Thanks for trying the recipe! You can keep these on the counter in an airtight container. Please let me know if you have any other questions! xTieghan
These were the perfect Fall dessert for my family! They are so moist and flavorful. I used canola oil for the oil and followed the recipe exactly. I wouldn’t change a thing! Sooooooo delicious!
Amazing! Thank you so much for trying this one, Jan! xTieghan
We made these today. Best cupcake by far that we ever made! (By the way, the 1/4 tsp of cinnamon isn’t included in the directions.)
Thank you so much Maryann! xTieghan
These were amazing! They made a perfectly moist and pumpkin-y cupcake – will definitely be making again!
Amazing! Thank you so much for trying this one, Sarah! xTieghan
Delicious!! I made these cupcakes on Sunday on a very cold and snowy day north of the border and while they were baking the house smelled AMAZING! I put them in the freezer immediately. How I managed not to eat one right away is shocking. Tonight I made the icing and finally indulged in one. Holy moly! These are the perfect Fall and winter (still snowing here) cupcake. More than perfect. Thank you. I’m heading away on a little girls weekend Thursday and can’t wait to surprise the girls with these. My only question is that I have a lot of the spice/sugar mix. Any suggestions on how I can use it up? Besides making more of these cupcakes, which I will likely do anyway.
Hi Caroline! I am really glad these turned out so well for you! Thank you for trying them! Also, what about a chai latte for morning this weekend? Or maybe use some of the spice mix on some roasted pumpkin seeds! xTieghan
Hi! Can you use ground nutmeg in this recipe if you don’t have fresh and would the measurement be the same?
Thanks!
Hey Breana,
Yes totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
The flavors are absolutely AMAZING! The perfect fall cupcake!! I wanted to drink the frosting and bottle the cake up in a candle 🙂 Mine didn’t turn out near as beautiful as yours though. My cupcakes didn’t rise nicely and the icing was very, very runny for me. I followed the recipe exactly! Any tips for how to remedy the issues that I had?
Hey Brooke,
Thanks so much for giving the recipe a try! I am so sorry the cupcakes did not rise, was your baking powder and soda fresh? As for the icing you can always add more powdered sugar to thicken it up! I hope this helps for next time. xTieghan
I am NOT a baker but these looked sooo good, I had to try. The cupcake turned out great but my frosting is watery! Any thoughts on what I did wrong or could have done better? Still good either way!
Hey Melanie,
Thanks so much for trying the recipe, I am sorry to hear about the frosting! You can add more powdered sugar to help thicken it up! Please let me know if you have any other questions! xTieghan
cannot wait to try these! if I already have chai spice how many teaspoons of that should be added to the granulated sugar? thank you!
Hey Mariah!
I would add 2 teaspoons chai spice. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Delicious!
Thank you Michelle! xTieghan
Best frosting! Totally worth it to melt the brown sugar. I used butter in cupcakes and they were moist and delicious. Big hit!
Thank you so much Jenna! xTieghan
Just made these and they were a big hit! So perfect for fall!
Thank you Andrea! xTieghan
Just made these and they were a big hit! Perfect for fall!
Made and loved them! Can’t wait to make them again! I made the brown sugar frosting with plant based butter and it was wonderful! They’re not too sweet, spice is just right. Love them.
Thank you so much Astrid! I am really happy to hear that! xTieghan
Hi Tieghan!
I made this recipe and loved it. I’ve also shared with 5 others and it was a HUGE hit! This recipe officially made the Holiday list of “must have on the table.”
Two questions:
1.) my icing split. I followed the directions to a T and it’s not the first time I’ve had this trouble. Any help here?
2.) what’s the best way to store? I put mine in a glass pyrex container but they seem to get *too* moist which affects the texture of the cupcake and the icing.
Thanks in advance for your help! Love your work.
Hey Catherine,
Thanks so much for giving the recipe a try, I am so glad they were enjoyed. I’m sorry about the icing, I would say possibly because it was too hot when you starting mixing in the powdered sugar. I like to store on the counter in an airtight container, but if you kitchen runs warm you can certainly store in the fridge. I hope this helps for next time! xTieghan
Hi! Can I use pumpkin pie spice in place of the spices for the chai spice? I am trying to use what I have on hand. Thank you!
Hey Angela,
Sure that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These are so good!!! I decided to make mini cupcakes and they turned out amazing. I am looking forward to making these for Halloween and maybe even Thanksgiving.
Wow I am so happy you have been loving these! Thank you Blaire! xTieghan
Hi! I don’t have any cardamom – can I just omit or is there an easy sub?
Thanks!
Hey Killian,
You can omit the cardamom. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These were fabulous! My only comment is that my frosting wasn’t very stiff – could not have been piped. But at the same time, my butter was probably too warm and I didn’t have time to chill it before frosting the cupcakes
Hi Brenda! I am glad these turned out well for you! Please let me know if there is anything I can help with! xTieghan
I made these cookies for my coworkers. They went crazy and say they are the BEST cupcakes ever! The frosting is sooo good, and I’m not typically a frosting lover. This is going on repeat every fall!
Yes!! So happy you loved this recipe, Tara! Thank you so much for trying this one! xTieghan
Outstanding recipe!! These cupcakes are Autumn in dessert form …. so delicious! Thank you for sharing this recipe.
Thank you for trying it Sara! I am really glad it turned out so well for you! xTieghan
Cupcakes are moist and pumpkin spicy! The frosting with the brown sugar is a perfect match! Such a delicious combination!
Thank you so much Susan! xTieghan
I haven’t made cupcakes more than maybe once or twice, but these were totally doable and so yummy!!! Would totally make again. I used butter instead of coconut oil and everything turned out great. Also, instead of the chai spice mix, I cut open some vanilla chai teabags I had laying around, and they worked magically.
Thank you so much Kayla! I am really glad this recipe turned out so well for you! xTieghan
Oh these cupcakes were so perfect!!! That icing! I could eat the whole bowl. I made them with butter, as I have a coconut allergy, and they turned out perfectly! Thank you!! 💗
Thank you so much Alyson! I am really happy this turned out well for you! xTieghan
I made these amazing cupcakes today to take to my “grands” for their Halloween treat! I made the classic mistake of NOT reading the directions through before starting……when I made the Chai spice mix, I just saw 1/3 cup sugar and mixed it all together!! Yikes! When I realized my mistake, logic took over, …no problem, reduce the amt of brown sugar by 4 1/2 TBS, add in the chai spice with sugar, and add 4 more TBS sugar to reserved spice mix for on frosting! They taste fabulous!
Hi Sara! I am glad these still turned out amazing for you! Thank you for trying them! xTieghan
Absolutely amazing. Perfect instructions! My family LOVED these. Thank you!
Thank you Beth! xTieghan
Really good recipe, definitely recommend letting everything cool down properly!
The muffins were so light and fluffy!
Thank you so much Cailey! I am really glad you enjoyed these! xTieghan
Greetings from Finland! Made these today and my fiancé (who is not a fan of sweet things) said these were the best I’ve ever made. And I bake a lot. Everyone else fell for these too! So thank you, these really are THE BEST! 😍
Thank you so much Senni! I am so happy you enjoyed this! xTieghan
These are a super yummy fall treat, and as decadent as they sound. I found that cooking the cupcakes through more than suggested in the recipe worked for me. A few things I would cut back on: sugar for the topping (my mixture was way too sugar heavy and way more than I needed), and powdered sugar for the frosting. The frosting is soo sweet, *almost* sickeningly sweet. I added one cup of powdered sugar and debated adding the last half cup. I added it and realized I definitely could’ve skipped it. I subbed in evaporated milk for heavy cream, and the texture of the frosting was still great.
Hi Emily! I am sorry these were a bit too sweet for you! Please let me know if there is anything I can do to help! xTieghan
Hi Tieghan
If I decided to make these not in cupcake form, how long long do you think in the oven for two round cakes? 40-50 minutes?
Hey Olivia,
Yes, I would start checking for doneness at 40 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made these for the residents of our assisted llving resident, and they loved them. They appreciated they were not cloyingly sweet. I appreciated their deep fall flavors and ease of prep. We will definitely be making these again.
Thank you so much for trying this one, Carole! I am really glad it turned out well for you all! xTieghan
Hi! Wondering what you think about making this into a layered cake instead of cupcakes… would I need to double/triple??
Hi Eileen! You just need to double the recipe. That will be delicious I am sure! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This looks and sounds delicious! I know this may not be possible, but is there anything I can substitute for the pumpkin? I’m not a fan pumpkin flavors (I know I’m a minority) but I LOVE chai flavors, so would love to know if its at all possible.
Hey Sarah,
I would recommend trying one of these recipes:
https://dev.halfbakedharvest.com/chai-spiced-maple-sugar-cookies/
https://dev.halfbakedharvest.com/strawberry-glazed-chai-doughnuts/
https://dev.halfbakedharvest.com/eggnog-frosted-chai-snickerdoodle-snowmen/
https://dev.halfbakedharvest.com/vanilla-chai-lemon-ricotta-muffins/
I hope you love the recipes, please let me know if you have any other questions! xTieghan
Another hit! I couldn’t even tell there was coconut oil. So moist and tasty. My 15 year old son couldn’t even wait for the frosting! He ate a few before they were cool enough for the frosting and he loved. Thank you!
Wow I am so happy you both loved these cupcakes, Teresa!! Thank you so much for trying them! xTieghan
looking forward to making these for my friends Birthday, luckily she loves pumpkin chai as much as I do! 😉 I know a good recipe when I see one and im pretty good with knowing how to substitute when making GF or vegan but I think this one looks good to go for this occasion! The only thing I was thinking was adding a bit of coffee flavor into the batter or icing??…..latte makes me think of coffee and even tho im not a coffee drinker I love the flavor! Not sure if adding that would b too much for these?
Hey Diana,
You could certainly do that, although I don’t think it’s complete necessary. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I subbed the all-purpose flour for Bob’s Red Mill Gluten Free 1-to-1 Flour, and they were AMAZING!!
Thank you Allison! I am really glad this turned out so well for you! xTieghan
Yum! So good! Everyone loved these. I used gluten free flour 1:1 from Bob’s Red Mill in place of the flour, stored them in the fridge (surprisingly fantastic cold!) and doubled the recipe and tripled the frosting recipe! Definitely will be making these again.
Thank you so much Becca! I am really glad this recipe turned out so amazing for you! xTieghan
I don’t mean to sound weird but in the chai spice mixture, why does it call for 1/2 teas of all spice when the other spices are essentially the recipe for all spice?
Hey Shana,
It is just what I found worked best in the flavoring:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Amazing! Followed the recipe to a T. Moist, flavorful delicious!! And super easy! Thank you! So excited to try your other recipes.
Thank you so much Amber! I am really glad these turned out so well for you! xTieghan
These came out great – everyone loved them! Would you make any changes if I wanted to make this as a bundt cake?
Hey Joanna,
I am so glad you enjoyed the recipe! To make as a bundt cake you would just need to increase your baking time. Please let me know if you have any other questions! xTieghan
Just since a lot of people asked in the comments, thought I would share that I made these with butter instead of coconut oil (only because I didn’t have enough on hand,) and they were truly incredible!! I daresay the best frosting I’ve ever had.
I am so happy you loved these, Kendra!! Thank you so much! xTieghan
A wonderful fall cupcake!! My husband ate most of the first batch, then requested morr!
Wow yes!! I am so happy these turned out so amazing for you all! xTieghan
These look so good!! What is the best way to convert this to a cake? What size pan do you recommend and what would be the baking times?
Thanks!
Hey TeeKay,
I have not tested this as a cake, but I would use a 9 inch round cake pan or bundt pan and start checking for doneness at 30 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Teighan, would you use the same recipe/directions to make it a cake? How long would you bake in the oven for?
Hey Yasmine,
Yes, I would just increase your baking time and start checking for doneness at 30/35 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Making these as mini cupcakes for a party! Any tips on the time conversion?
Hey Andrea,
I would start checking for doneness at 15 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Best cupcake ever!!! Perfectly balanced. Super texture moist yet soft. The icing is beyond delicious. I’ve already given all the cupcakes away so will be making a 2nd batch and doubling to have enough to share. I made mine a tad smaller so yield was 16 cupcakes. I made it exactly and used the coconut oil (first time) and I am glad that I did as I think that is the key to the lovely cupcake texture.
Many thanks and Bravo!
Hi Martha! I am really glad these cupcakes turned out so amazing for you! Thank you so much for trying these! xTieghan
I made these today and really liked the taste! The only part I couldn’t get ‘right’ was the frosting. The frosting came out very gritty. I am assuming it might have to do with the brown sugar but I don’t know what I did wrong to fix it. First I tried putting it in the fridge but that made it too hard to pipe. Then I let it sit on the counter for a little bit and it got too drippy/greasy but still gritty. Still taste great though!
Hi Aly! I am really glad you enjoyed these! If there are any questions I can help with, please let me know! xTieghan
Can I make the frosting a day ahead before serving and leave on counter overnight?
Hey Melissa,
Yes that would be fine to do, I would store the frosting in the fridge. I hope you love the recipe, please let me know if you have any other questions! xTieghan
The cupcakes are really gloopy and lacking in flavour. The frosting was rock hard so had to add milk to make it spreadable but it was lacking in flavour as well. The chai spice was so spicy it ruined the icing. I’m not sure what went wrong!
Hi Jane! I am really sorry these did not turn out for you. Is there anything that could have gone wrong while making this one? I would love to help! xTieghan
Made these yesterday for Halloween to take to the neighbors (and a few left for us!) My husband says these are the best cupcakes he has ever tasted, YUM! They are not overly sweet, which I like, and much of the sweetness comes from the frosting. Next time I will double the frosting recipe, it is delish. They also look really pretty with the chai spice sprinkled on top. I piped mine because I wanted them to look as pretty as Tieghan’s. They seriously look as beautiful as a cupcake from a bakery and taste W-A-Y better than any bakery cupcake. Thanks Girl! You nailed this one!!!
Oh also, there was a ton of spice mix left over and it is terrific in a cup of hot tea.
Hi Karen! I am so happy these cupcakes turned out so amazing for you!! Thank you so much for trying them! Also, so sweet to share with your neighbors! xTieghan
Not a lot of flavor in the sponge itself. Hoping they will “pull together” once frosted. Several steps are missing from the recipe. Like “add dry ingredients into wet” and also no mention of what point to incorporate the cinnamon when making the frosting. Not the first recipe which has missed some instructions.
Hi Dan! I am really sorry about that. Please let me know if there is anything I can help with! xTieghan
These are pretty good, but what isn’t with cups and cups of sugar and a ton of butter? However, I wouldn’t have them without the icing as the actual cake is lacking a tiny bit. They are still delicious, but the Chai spice isn’t pronounced. Also, don’t waste 1/3 cup of sugar on the Chai spice. I think i barely use 2 tablespoons of the sprinkled Chai sugar and have now “wasted” a ton of spices that went into the sugar mix. I would recommend just using a bit of sugar. Further, they turned out a bit small? They are almost a mini cupcake. The icing though? Delicious.
Hi Trish! I am glad these tasted amazing, but I am sorry if you feel as if you wasted ingredients! I would highly recommend saving the chai spice for different uses! Please let me know if there is anything I can help with! xTieghan
These were delicious! I did double the chai spice in the cupcake to add more flavor and it wasn’t overpowering. Ended up with a lot of extra cinnamon sugar which I will use on my chai tea latte!
Love that! I am really glad this turned out so well for you, Gopa! Thank you! xTieghan
I made this recipe tonight and it is amazing!! Love how the pumpkin muffin isn’t very sweet but the icing balances that out. And the spice blend is AMAZING. I need to find other uses for it. Thank you for always having the most delicious and unique items to try!
Yes!! So happy this recipe turned out so well for you, Grace! Thank you for trying this! xTieghan
Wow these were absolutely amazing. Made them for Halloween and they were a huge hit.
Love that! Thank you so much Lo! xTieghan
Easy to make and soooo delicious. Used the extra chai sugar on my latte the next morning!
Love that! Thank you for trying these, Ellen! xTieghan
Outstanding recipe. Cake is moist and delicious and frosting is not too sweet. Thanks so much.
Thank you Michelle! xTieghan
These were amazing!!!! Ah.maz.ing!!!
Thank you so much Brenda!! xTieghan
I live in a country (Italy) where people (me included) don’t know what the fluff heavy cream is and wouldn’t know what to do with canned pumpkin puree lol For the pumpkin I can make it myself but making heavy cream from scratch looks like too much work, can I omit it or substitute it with whipping cream? Thank you! ^^
Hey Serena,
You can use whipping cream! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could you make this in a sheet cake pan instead of muffins?
Hey Sage,
I would use a 9×13 baking dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thank you so much for this absolutely deliciously moist cupcake with to die for frosting! I used vegetable oil and I added double the powdered sugar for a thicker consistency. I am adding this to my list of favorite cupcakes and making them for Thanksgiving.☺️❤️
I am so happy you loved these, Cindy! I hope they turn out just as amazing (if not, more) for Thanksgiving! Thank you! xTieghan
These are the most delicious cupcakes. I can’t believe I made something so good at home! Thank you for sharing your recipes, I can’t wait to try more of them! I used butter and coarse kosher salt as that is what I had. I think I’ll be using the extra chai sugar with some mashed sweet potato in overnight oats!
I am so happy you have been loving these, Krystal! Thank you so much for trying them! xTieghan
Omg!! That Frosting makes it! Cupcake was the perfect texture, not dry at all, and not too sweet. The frosting is very sweet. Perfect combo… I’m thinking that frosting would be amazing on French toast too!
Yes!! So happy this turned out so amazing for you, Andrea! Thank you! xTieghan
These turned out amazingly well. Delicious! Thank you for the recipe.
Thank you for trying this Sev!! xTieghan
Sooo excited for this recipe! Can’t wait to make them… but more excited to eat them! I How long would I bake minis for? Thank you!
Hey Dom,
I would start checking for doneness at 15 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These were a hit for my mom’s birthday, the frosting is just divine!
I love to hear that! Thank you Ashley! xTieghan
We visited a cute little cafe with my son and his daughter – the Cosmic Cafe in Dallas, Texas. We had the BEST cake I think I have ever tasted in my life there. It was a vegan Vanilla Chai Cake. These cupcakes are as close as I have been able to get to that cake. These cupcakes are phenomenal! All the feels of fall. As one person mentioned, they are not overly sweet and that’s the way we like our cakes.. I will say though my frosting was way too sweet. I am not sure what I did wrong, but it was pure sugar. I made these for a friend’s birthday gathering and I didn’t have time to start over. I found 1/2 a package of cream cheese in the fridge. Just on a whim, I added the softened cream cheese to the icing. It did the trick. That chai mix you sprinkle on the top – everyone commented on how delicious it was and all asked for the recipe. Another awesome recipe from Half Baked Harvest! This one for SURE is a keeper. Thank you!! p.s. Your photography is incredible!!
Hi Cindy! I am glad these cupcakes tasted similar and could bring back some good memories I hope! Thank you so much for trying these! xTieghan
Will the cupcakes keep if I make them on Saturday? I hope to bake them Saturday and keep them in airtight container. Then make the icing and ice on Sunday? Thanks!
Hey Stacy,
Yes totally fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just made these this morning, made my day! So delicious and smell heavenly while baking! Love the frosting recipe. I keep having to fight off my family from eating seconds so I still have some to bring to my friend’s place later tonight. Thanks for sharing this wonderful recipe : )
Thank you Emily! I am really glad this recipe turned out so amazing for you! xTieghan
These are amazing! Not overly sweet, perfectly fluffy, and perfect for fall. My family gobbled them right up!
Thank you Sydney! I am really happy to hear that! xTieghan
These are amazing. Gone in 3 days in my two person household.
Amazing!! I am really happy you all enjoyed this one! Thank you! xTieghan
Could I use coconut cream instead of heavy cream?
Hey Megan,
Yes, is just might not get a fluffy as heavy cream. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
Hi there,
Can I ask how do you make the pumpkin puree for this recipe?
Hey Annette,
I purchase canned pumpkin puree. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
These look delicious! Do you think the frosting would still work if I subbed coconut milk for the heavy cream? I have a dairy allergy ( I can sub out plant based butter for the rest)
Hey Jenn,
I would use coconut cream, it just might not be as fluffy. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
Hi there… really looking forward to making this recipe. Do you know if it makes enough batter for a layer cake? Or should I double it up?
Love your recipes!
Hey Randi,
It depends how many layers you want to make, I would probably double the recipe! I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
These are so delicious! I added a teeny bit of heavy cream to the frosting because it was a little dense, probably due to cooler butter, and it came out just perfect. Great recipe.
I just made these but replaced pumpkin puree for sweet potato puree and made sweet potato cupcakes instead and it turned out great! These were definitely a hit with family and friends. Thank you!
I am really happy to hear that, Nina! Thank you so much for trying this one! xTieghan
Can I make this recipe into a cake instead of cupcakes? Would it change the baking time or any of the instructions?
Thank you!! These look amazing 🙂
Hey Alicia,
Yes you can do that. I would keep the baking temperature the same but just keep an eye on the cake:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan! I’m lactose intolerant so what do you suggest I substitute the heavy cream with? Thanks a lot! Looking forward to try this recipe 🙂 xo
Hey Katrina,
You can use full fat canned coconut cream in place of the heavy cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi TIeghan! I’m lactose intolerant and what do you suggest I replace heavy cream with? Is it fine to use coconut cream? Looking forward to try this recipe! Thanks a lot 🙂 xo
Hey Kat,
You can use coconut cream in place of the heavy cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Teighan!
If I wanted to bake these in a mini cupcake pan do you know what the temp/time would be for them? Thank you!!
Hey Erin,
You can keep the oven temperature the same, just reduce the baking time and check for doneness at 15 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Really tasty, but mine did not rise nearly enough. Both the baking powder and soda were fresh. Any thing else that could have caused this?
Hey Kate,
So sorry about this. Did you adjust the recipe at all? What kind of flour did you use? Did you change anything about the baking method? Let me know how I can help! xTieghan
Hi! Do you think you could swap out gluten free flour for these?
Hey Dani,
Yes, GF flour will work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I really must have missed something while reading because I cannot seem to figure this out: what do you cook over the stove with the spices? The coconut oil? If I did just the dried spices in the pot, it wouldn’t yield a liquid? I feel so silly having to ask but I read the recipe many times! I know often times bloggers will have a “jump to recipe” button as you do but I’m surprised it didn’t mention cooking the spices on stove in case anyone didn’t read the full blog. Thank you so much for your help! Really excited to get these in the oven 💕
Hey Charli,
Are you referring to making the frosting in step 5? You are not cooking the spices in this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I substituted the coconut oil for butter and it turned out great. Mine was a little dense but that was probably because I overcreamed the butter and sugar. The frosting is out. of. this. world.
Love that!! I am so happy you loved this recipe, Rivka! Thank you so much! xTieghan
SOOO GOOOD! I am not a huge pumpkin person but these cupcakes may have turned me into one 🤩 they are so yummy and the perfect amount of sweet & warm fall spiciness! This is new fav recipe of the season for sure!
Thank you so much Erin! I am really glad this recipe turned out so amazing for you! xTieghan
Do they need to be refrigerated once complete, since the icing has cream in it?
Hey Kelli,
Nope, you can store in an airtight container on the counter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made them for work and they went wild over them! Love your recipes and this will be on repeat! Am thinking of trying to make it into a loaf with a swirl of a chai cream.
Oooo yum! I am really glad you enjoyed these, Stephanie! xTieghan
These were delicious! My frosting though didn’t come out as thick as I’d wanted it too. I saw the tip on instagram to boil the sugar to dissolve which I don’t think I wanted to do enough.
I am really glad this turned out so well for you, Jessica! Thank you so much for trying this one! xTieghan
Loved these. Everyone loved these.
Thank you Lynn! xTieghan
how big are your cups? Huw much butter would you say is each (in measuring cup)?
Hey Lina,
I used a standard size muffin tin pan. I use about 2 tablespoons of batter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made these yesterday and my family loves them even though my husband doesn’t like cardamom, who knew, I was going to share with neighbors but the family doesn’t want to part with them. I did make two mistakes, I added sugar to the chai mix early and didn’t put enough chai mix into the batter and still they are amazing. Very nice rise to the cupcake and super moist.
I am so happy this turned out so well for you, Kate!! Thank you so much for trying this one! xTieghan
OMG! Amazing! Bakery quality – made for a dinner party and did not disappoint. My husband can’t stop talking about them! Thank you for the recipe.
Thank you so much!! I am so happy these turned out so amazing for you! xTieghan
Hi! Would the batter recipe amount be enough to make a cake instead of cupcakes? Either 2 round pans or a 9 x 13. And would the temp stay the same, just longer bake time?
Thanks!
Hey Holly,
I would use a 9×13 pan, start checking for doneness at 30 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thank you so much for this magical recipe! My family looooooved it. Idid the frosting with melted butter and it was too fluid… would you recommend to add more cold butter or to rather do it with coconut oil ?
Thanks and cheers from Switzerland 🙂
Hey Noemy,
Thanks so much for giving the recipe a try. You want to make sure that your butter is just soft at room temperature, not melted. I hope this helps for next time! xTieghan
My sister and I just made these and they were so delicious! We substituted coconut milk for the heavy cream and the frosting turned out great! I will definitely be making these cupcakes again!
I am so happy to hear that! Thank you for trying these, Ashley! xTieghan
Wow!!! These cupcakes are amazing. The cupcake is light and has great savory flavor that’s is perfectly complemented by the sweet frosting.
Thank you so much Lexie! I am glad this recipe turned out so well for you! xTieghan
These cupcakes are fire! I used a 12 cup pan instead of a 16 and they came out great. If I had to do it again I would focus on the cupcake and frosting portion of the recipe and make the chai topping for the frosting at the end while the cupcakes are cooling. I ended up with more toppings then needed but it’s a good mixture to have for future use. Stoked. Thank you.
Thank you so much Al! I am really glad this recipe turned out so well for you! xTieghan
I made these cupcakes. AAAMAZING!! I was wondering about making it in cake form. Maybe to 8inch cake , 2 layer. Just double the recipe you think?
We made these tonight, and they were absolutely delicious. I wouldn’t change a thing! The cake was fluffy and light, but also moist from the pumpkin. The cakes themselves were not overly sweet, and when paired with the frosting and sugar topping…it was a perfect match! I will save the remaining spice mix to add into my morning coffee. It smells incredible.
I am so happy this turned out so well for you, Allissa! Thank you so much for trying this one! xTieghan
Would love to make these!! Would applesauce or flaxseed meal work as an egg replacement? Thanks!
Hey Kay,
I haven’t tested either of those, but I think those would be your best bet! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made these a few days ago and brought them to work, and my colleagues raved about them. Don’t forget to divide the chai spices before adding sugar (oops), my cake was a little on the dense side, possibly since the sugar ratio was a little off. I also made an extra 1/2 of the recipe so I have to admit I could have made a math mistake along the way, either way I would say it was more on me than the recipe. 1.5 recipe yielded 48 heaping mini cupcakes and 2 regular size.
Despite that, cake flavor was great (I used canola oil), and everyone LOVED the frosting. I should not have made additional chai spice, I think the single serving would have been sufficient for the extra 1/2 recipe. I would make this recipe again, it was a hit.
Hi Corey!! I am so happy you and your coworkers loved these cupcakes!! Thank you for trying them! xTieghan
These are AMAZING! I’m already getting requests for more batches!
I recently made your pumpkin butter and have a bunch left over – would you recommend incorporating that into the cupcakes? Or should I stick to the pumpkin purée?
Hey Angela,
For this recipe I would stick with the pumpkin puree:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made these and they were so good! Wondering if the cooking time/temp would be the same for mini cupcakes?
Hey Purvi,
Thank you for trying the recipe, I am so glad you enjoyed! I would keep the cooking temp the same but start checking for doneness at 12 minutes. Please let me know if you have any other questions! xTieghan
My roommates and I absolutely loved them! Only suggestion is to include the weight measurement along with the volumetric measurement!
I am so happy you both loved this recipe, Demeris!! Thank you so much for trying this one! xTieghan
First off, wow! This is like taking a bite outta fall…AMAZING! The cupcake Could be eaten plain as well, that’s how goo they are. I made these in mini muffins tins (11 min at 350) and they turned out great! The icing was a little sweet and I could taste the butter a little more than I would have expected, so I only added a little dollop to the top. But all and all, great recipe and I will definitely be making these again!
Hi E! I am really glad this recipe turned out so well for you! Thank you so much for trying this one! xTieghan
I see why I could still taste a butter in my frosting, I forgot to add the cinnamon. (Just FYI- it is listed in the ingredients but not in the step by step directions…I think that’s where I went wrong.) But my oversight, guess I’ll have to make them again haha. I’m def not complaining 😉🤤
Hi! I am sorry about that! I am glad you still enjoyed these and I hope you enjoy even more the next time! Thank you!! xTieghan
Followed the recipe exactly. They are so so soooo delicious. Saving this one!
Thank you so much Kaleigh! xTieghan
These are simply the best. I am making them for the second time today!
Love that! Thank you Emily! xTieghan
Finally got a chance to make these with the these changes:
– no eggs, added 1/3 c of water instead.
– cut back on sugar by 1/3.
Cupcakes turned out moist and delicious. Love the combination of the various spices.
Thanks for a great Fall recipe.
I am so happy this turned out so well for you Mary!! Thank you for trying! xTieghan
These are epic. My daughter made a batch on Thanksgiving and we all agreed that these are the best homemade cupcakes we’ve ever had. Love the texture and taste.
Thank you so much Steve! xTieghan
Hi Tieghan! I have to bake these concurrently with a ham at 325. Would you suggest closer to 30 minutes for baking time? Thank you ❤️
Hey Lindsey,
Sorry I haven’t tested this recipe at that temperature, but yes I would do 30 minutes or a little longer, just keep an eye on them. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Thank you so much for this recipe! I retired my Apple cider cupcakes for this one this year and it didn’t disappoint. Everyone loved them. And I particularly loved how much the chai came through. The flavors weren’t subtle at all which is what I was afraid of. And the brown sugar butter cream was the perfect additive and by far the best recipe/instruction for brown sugar buttercream frosting I’ve seen. All around brilliant! Absolutely love this cupcake and I can’t wait to make it again!!! Soooooo good!
I am so happy this recipe turned out so well for you, Marjani! Thank you so much! xTieghan
AMAZING!!! So good and easy to make. The frosting is delicious.
Thank you so much Cristina! xTieghan
These are the best cupcakes I’ve ever eaten. Not exaggerating. The icing especially is so freaking good. I’m about to make the icing again, a double batch, to put on sugar cookies for Christmas. Seriously, do not hesitate to make these cupcakes. Double the icing, you won’t regret it.
I am so happy you loved these! Thank you so much Lindsey! xTieghan
Loved these! Brought them to my bookclub and we were all fighting over the last one!
Thank you Erica! xTieghan
These cupcakes were SO flavorful and delicious! Thanks!
Thank you Kate! xTieghan
Would you recommend doubling this recipe if you were going to make a layered cake instead? And what would you recommend for baking times for 6 inch pans 😍
Hi Erin! Yes, I would double the recipe. try baking the cakes for 28-30 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy Holidays!! xTieghan 🎄
If I could rate these a 10, I totally would. I have made these about 6 times since you posted this recipe! I usually make a double batch to share with friends and fam. My 7 year old said these are his favorite!
Hey Michelle,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
I don’t think the proportions are correct because I definitely had way more than 16 cupcakes. Additionally, after baking for 22 minutes, I still had to put them back in the oven as the center did not cook. The frosting is great, I did not have heavy cream, so used milk and I think it turned out pretty good, may need to chill in freezer a bit longer. It looks really good, and the recipe is easy to follow, but did not have the same results.
Hey Yoges,
Thanks for giving the recipe a try, was there anything you adjusted here? I haven’t had anyone with this review so I am wondering if you needed to use bigger scoops. Let me know how I can help! xTieghan
Oooh look amazing! How much in advance can I make the frosting?
Hey Emily,
I would make the frosting no more than a day in advance. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
The cupcake itself was incredible, but the frosting was way way way WAYYYY too sweet
A bit of a shame I felt it ruined the delish cake! Recommend making them just as muffins 😉
Hey Tina,
So sorry you did not enjoy the sweetness of the frosting, is there something I can help with? Let me know! Happy Holidays! xTieghan
These are incredibly delicious!! I love anything chai and these cupcakes don’t disappoint. I have loved everything I’ve made from your website! I am getting one of your cookbooks for Christmas and can’t wait.
Hey Julie,
Thanks so much for giving the recipe a try, I am so glad they worked out for you! Happy Holidays! xTieghan
Hi! These look amazing
How far in advance can the topping be made ?
Thank you !
Hey Emily,
For best results, I would make these no more than 2 days in advance. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Tieghan, these are perfection! I made them twice! Once for Thanksgiving, and once more for…Tuesday? Basically when it gets cold and cloudy in Denver I use that as a reason to make these. They’re incredible, especially that frosting! The first time I made them the frosting came out thick and difficult to spread but I managed (and just ate the leftovers straight out of the piping bag), the second time it was light and fluffy and beautiful and almost looked like your picture (though not as white, but maybe it’s my vanilla?). The first time I made them I made some brown sugar-maple-cinnamon-butter-delicious nuts and spinkled those on top as well.
Thank you for your genius creativity!
Hey LeeAnn,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
These are unreal!!! Made them once 2 weeks ago and making agin! Would you recommend prepping this the night before? If so, how?
Hey Brooke,
Yes, you can make these the night before and store covered in an airtight container. Happy Holidays! xTieghan
Hiya! I just tried these, and while the flavors were delicious, my cupcake texture was off. It was kind of hard on the top and really wet on the inside, and wouldn’t release from the wrapper without leaving half the cupcake in it. Do you have any idea where I went wrong Teighan? Would love to try these again if you may have a suggestion. I followed the recipe really closely!
Hey Kori,
So sorry you had issues with the texture of the cupcake. Was there anything you may have adjusted? Let me know how I can help! Happy New Year! xTieghan
Oh my gosh. How are these that good??? I’m dead. They are so moist and the spice is a perfect blend. Will definitely be making these again and again. Very easy and quick to whip up!
Hey Grace,
Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan
I made these at the request of a friend for her birthday… holy cow, they were AMAZING!!! I did 1/2 the recipe as is, and 1/2 I made gluten free, and they still turned out great. Also, that frosting is by far the best frosting I have ever had! I’m not a huge frosting person, and I could have eaten the whole bowl! People were literally licking the cupcake wrapper trying to get as much as possible! These will definitely be a go-to for a fall treat in the future (although, they sound perfect for winter too!)!!
Hey Jenelle,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
Hi! Is it possible to leave the pumpkin out and make vanilla chai cupcakes? Would I need to add or take anything out if I omit the pumpkin?
Hi Bee! Try using 2 sticks of melted butter (1 cup total) and then a 1/2 cup of Greek yogurt in place of the pumpkin. I think that could work well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These cupcakes were so easy to make and sooooo delicious! I had never made my own frosting before, and I was surprised how easy it was. This frosting could be used on so many flavors of cupcake. I will definitely be making these over and over again until my family tells me they are sick of them. 😊
Hey Alexandra,
I am so glad this recipe was enjoyed, thanks for making it! Have a great week! xTieghan
The cinnamon brown sugar frosting was DELICIOUS, one of the best frosting flavors I’ve ever had. The cupcake itself was also very good and moist. Next time I make it I’ll probably make a little more frosting since I like a lot of frosting and was running out towards the end (was probably 2 cupcakes short). Next time I’ll also whip the frosting for longer, probably closer to 5 minutes to make it fluffier!
Hey Aisling,
Thanks a bunch for making this recipe, I am delighted it was enjoyed!! xTieghan
Thanks for the great sharing.
Thanks Lily!