Tea Blog

Pumpkin Chai Cupcakes

Pumpkin Chai Cupcakes
Pumpkin Harvest Chai Cupcakes
Nothing screams fall more than a warm chai latte. Well, except for a warm pumpkin spice chai latte. It's time we make sure that not only are we sipping our pumpkin spice chai daily but that we are also finding ways to consume our Pumpkin Harvest Chai.
As the leaves fall and the warmth of the summer season begins to fade, take comfort in knowing that Pumpkin Spice Chai is a cozy autumn black tea blend that will always invite you in with its spicy, pumpkin-tinged flavor and its sweet, creamy finish. Whether brewed on its own or used in a latte, this blend is a customer favorite. 

Pumpkin Chai Cupcakes are a delightful way to combine the warm and cozy flavors of chai with the beloved taste of pumpkin spice. These cupcakes are perfect for the fall season and are a fantastic addition to your Halloween celebrations. Here's a recipe to help you make these scrumptious cupcakes:


For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons Pumpkin Harvest Chai tea
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

For the Chai Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon Pumpkin Harvest Chai
  • 1 teaspoon vanilla extract


For the Cupcakes:

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.

  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and 2 teaspoons of chai spice blend.

  3. In another bowl, cream together the softened butter and granulated sugar until light and fluffy.

  4. Add the eggs one at a time, mixing well after each addition.

  5. Mix in the pumpkin puree and vanilla extract.

  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.

  7. Divide the cupcake batter evenly among the cupcake liners, filling each about two-thirds full.

  8. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

  9. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

For the Chai Cream Cheese Frosting:

  1. In a mixing bowl, beat the softened cream cheese and softened butter until smooth and creamy.

  2. Add the powdered sugar, 1 teaspoon chai spice blend, and 1 teaspoon vanilla extract. Beat until the frosting is light and fluffy.

  3. Once the cupcakes are completely cool, frost them with the Chai Cream Cheese Frosting. You can use a piping bag to create decorative swirls if desired.

These Pumpkin Chai Cupcakes are a delicious way to enjoy the flavors of chai and pumpkin spice in a sweet and comforting dessert. They are perfect for Halloween or any fall gathering and will certainly satisfy your holiday sweet tooth. Enjoy!

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