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Pumpkin Chai Cupcakes



For the cupcakes:

  • 140g unsalted butter, at room temperature
  • 100g dark brown sugar
  • 50g caster sugar
  • 2 large, free range eggs
  • 240g plain flour
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 2tsp ground cinnamon
  • 1tsp ground ginger
  • 1tsp allspice
  • 1/4tsp ground cloves
  • 250g canned pumpkin puree

For the chai frosting:

  • 125g unsalted butter, at room temperature
  • 300g icing sugar
  • 1/2tsp vanilla extract
  • 1/2tsp ground cinnamon
  • 1/2tsp allspice
  • 1/4stp ground cloves


  1. Heat your oven to 170C and line 2 12 hole cupcake tray with 16 cupcake liners. Set aside.
  2. In the the bowl of an electric mixer mix the butter and sugars together until light and creamy, around 3-5 minutes. Add the eggs one at a time scraping the bowl down between each addition.
  3. Add the flour, baking powder, soda and spices and mix until just combined. Add the pumpkin puree and mix through until the batter is smooth and orange.
  4. Using an ice cream scoop fill each cupcake liner to 2/3 full and bake for 20 minutes until risen, golden and springy when touched. Allow to cool in the tin for 5 minutes before removing to a baking rack to finish cooling.

Make the frosting:

  1. To make the frosting mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, vanilla extract and 1the spices. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes.
  2. Once the cupcakes have cooled fill a piping bag, fitted with a round nozzle, with the chai frosting and pipe a cute swirl on top of each cake. Top with a sprinkle of cinnamon.


You can freeze the un-iced cupcakes for up to 1 month in a freezer proof container.

To defrost just pop them on your kitchen counter to come up to room temperature and ice as usual.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American

Keywords: Chai, Cupcakes, Autumn, Chai Latte