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Perfect Mini Pumpkin Chai Latte Cupcakes with Cinnamon Frosting

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These mini pumpkin chai latte cupcakes with cinnamon frosting are a cozy fall treat, combining the warm spices of chai with tender pumpkin cake and a creamy cinnamon frosting. Perfect for gatherings or a quiet afternoon, they capture the essence of autumn in every bite.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon black pepper
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup pumpkin puree (100% pumpkin)
  • ¼ cup milk (whole milk preferred)
  • ½ cup unsalted butter, softened (for frosting)
  • 4 ounces cream cheese, softened (for frosting)
  • 2 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 ½ teaspoons ground cinnamon (for frosting)
  • 1–2 tablespoons milk (for frosting, as needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a mini muffin pan (24-cup) with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, nutmeg, cloves, and black pepper until evenly distributed.
  3. In a separate large bowl, cream the butter and sugars together with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides halfway through.
  4. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat until combined.
  5. Add the pumpkin puree and milk, and beat on low speed until just combined. The batter will look loose and orange.
  6. Gradually add the dry ingredients to the wet ingredients in three batches, mixing on low speed just until the flour disappears. Do not overmix.
  7. Scoop the batter into the prepared mini muffin cups, filling each about ⅔ full (about 1 ½ tablespoons per cup).
  8. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be lightly golden and spring back when touched.
  9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
  10. While the cupcakes cool, make the cinnamon frosting: In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the sifted powdered sugar, vanilla extract, and cinnamon, and beat on low speed until combined. Increase to medium speed and beat for 1-2 minutes until light and fluffy. If too thick, add milk one tablespoon at a time until spreadable. If too thin, add more powdered sugar.
  11. Frost the cooled cupcakes using a piping bag fitted with a star tip, or spread with a knife. Optionally, dust with cinnamon on top.

Notes

For best results, use 100% pumpkin puree (not pumpkin pie filling). Ensure butter and cream cheese are truly softened for the frosting. The black pepper adds warmth without heat—do not skip. Cupcakes taste even better the day after baking as the chai spices meld. Unfrosted cupcakes can be frozen for up to 2 months.

Nutrition

Keywords: mini pumpkin chai latte cupcakes, cinnamon frosting, fall cupcakes, pumpkin spice, chai spice, mini cupcakes, autumn dessert

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