Chai Spiced Pumpkin Cupcakes
Prep time
Cook time
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These comforting pumpkin cupcakes have a rich chai-spiced cream cheese frosting for the ultimate autumn treat. Recipe adapted from Sally's Baking Addiction.
Serves: 12 cupcakes
For the cupcakes:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ cup vegetable oil
  • 2 large eggs
  • ¾ cup packed brown sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
For the frosting:For the frosting:
  • ½ cup butter (8 tablespoons), at room temperature
  • 8 oz cream cheese, at room temperature
  • 3 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon cardamom
  • ½ teaspoon allspice
  1. Preheat the oven to 350 degrees F and line a muffin pan with cupcake liners. If not using liners, butter the muffin pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In another bowl, whisk together the eggs, brown sugar, oil, vanilla, and pumpkin until smooth.
  4. Pour the dry ingredients into the wet ingredients and mix gently with a rubber spatula until combined.
  5. Pour the batter evenly into the muffin pan, filling each spot about ⅔ of the way full.
  6. Bake for 20-22 minutes, until a tester inserted into the center comes out clean. Remove from the pan and set on a cooling rack. Let the cupcakes cool completely before frosting.
  7. To make the frosting, combine the cream cheese and butter in a large bowl. Beat with a hand mixer on medium-high speed until combined and fluffy. Add the vanilla and mix to combine. Add the powdered sugar one cup at a time, waiting until each cup is fully incorporated before adding the next. Add the spices and mix to combine.
  8. Frost the cupcakes as desired. You'll have extra frosting to use as you like!
Recipe by Today We Bake at