Pumpkin Chai Spiced Cupcakes

5 from 1 vote

These fluffy and soft Pumpkin Chai Spiced Cupcakes are a fun, tasty way to bring the warming spices and smell of fall into your home. Think pumpkin spice latte in a cupcake form!

Prep Time10

Cook Time18

Total Time28

Course: Dessert

Keyword: baked, chai tea, cinnamon, classic, cupcakes, dairy-free, dessert, easy, fall recipe, fluffy, gluten-free, healthy, homemade, indulge, plant-based, pumpkin, pumpkin spice, recipe, soft, spices, sweet, traditional, vegan, vegetarian

Servings: cupcakes

Calories: 401kcal

Author: Shanika

Ingredients

CUPCAKES:

1 ½ cups organic all-purpose flour (See Notes!)
1 ½ tsps baking powder
1 teaspoon pumpkin spice blend, homemade or store-bought
½ teaspoon baking soda
½ teaspoon sea salt
½ cup 100% organic pumpkin puree (NOT Pie filling!)
3 Tbsps Agave syrup (See Notes!)
½ cup Almond milk + 1 Tbsp! (You can use your fave plant-based milk!)
1 teaspoon apple cider vinegar
2 Tbsps vegan butter, melted
1 teaspoon vanilla extract

CHAI BUTTERCREAM:

4-5 cups organic powered sugar, sifted
1 cup unsalted butter, softened at room temp. (See Notes!)
1 teaspoon chai spice blend (See Notes!)
1 teaspoon vanilla extract
pinch of sea salt
2-3 Tbsps organic Heavy cream (See Notes!)

US Customary - Metric

Instructions

TO MAKE THE CUPCAKES:

Preheat the oven to 400 degrees Fahrenheit and prep the 12-cavity cupcake pan with liners + spray.
In a measuring cup, add the milk and apple cider vinegar, mixing until combined and let it sit for 10 minutes until everything "activates".
In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and sea salt. Set aside.
Add the Milk-ACV mixture, vegan butter, pumpkin puree, Agave, and vanilla to the dry ingredients and using a rubber spatula, mixing until everything is combined (and smooth) and no lumps are visible. NOTE: DO NOT OVER-MIX!
Scoop the batter into each cupcake cavity ( about ¾ full) and bake at 400 degrees Fahrenheit for the FIRST 5 minutes. Then reduce temperature to 350 degrees Fahrenheit and continue baking for another 11-13 minutes or until a toothpick comes out clean in the center.
Once done, turn the oven off and keep cupcakes inside with the oven door slightly open for about 2 minutes before taking them out. NOTE: This keeps the cupcakes from "deflating" from the sudden change in temp.
Let them cool COMPLETELY before frosting.

TO MAKE THE BUTTERCREAM/FROSTING:

Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, vanilla, chai spice blend, salt, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).
Add buttercream to a piping bag and pipe onto cooled cupcakes. Sprinkle with additional chai spice mix, if desired.
Bon Appetit!

Notes

STORAGE: Best kept if stored in an air-tight container in the refrigerator for up to 7 days (unfrosted) and 3-4 days when frosted. Also, can be frozen for up to 6 months when unfrosted and thawed.
GLUTEN-FREE VERSION: To make these cupcakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the cupcake mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
SWEETENER: If you choose to opt out of Agave, you can always substitute with maple syrup or pure can sugar as well.
PLANT-BASED 'BUTTERMILK': Add ½ cup of Almond milk (or your fave plant-based milk) + 1 teaspoon lemon juice (instead of ACV) and let sit for 10 minutes, until it slightly thickens and "activates".
MAKE AHEAD: You can always bake these cupcakes the night or day before and let them cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
VEGAN OPTION: To make these cupcakes entirely vegan, simply substitute the butter in the buttercream with vegan butter. Also, substitute the heavy cream with Almond milk (or your fave plant-based milk).
CHAI SPICE BLEND: 1 tablespoon cinnamon, 1 teaspoon nutmeg, ½ teaspoon ginger, ½ teaspoon allspice, ½ teaspoon cardamom, ¼ teaspoon ground cloves, and ⅛ teaspoon black pepper.

Nutrition