Vanilla Chai Pumpkin Latte Cupcakes w/ Cinnamon Brown Sugar Frosting

Chai Spice Mixture

1. In a shallow bowl, add 4 teaspoons ground cinnamon.  To this add the ginger, cardamom, nutmeg, all-spice, cloves, and pepper.  Mix together and divide the spice blend in half.
2. Mix one half of the chai spice blend with the granulated sugar and set aside for topping the cupcakes.
3. Reserve remaining half of the chai spice blend for the cupcake batter.

Cupcakes

1. Line cupcake tin with paper liners (recipe makes 16 total.)  Preheaet oven to 350 degrees Farenheit.
2.  In bowl of a stand mixer, beat together the coconut oil (or melted butter), 3/4 cup packed dark brown sugar, 1 tablespoon vanilla extract, eggs and pumpkin puree until combined.
3. Add the flour, baking powder, baking soda, salt and the remaining half of the chai spice blend.  Mix until smooth and no lumps remain in the batter.
4. Divide the batter evenly among the cupcake liners.  Transfer to the oven and bake 18-22 minutes, until the tops are just set and no longer wiggly in the center.   Remove and let cool.
5. Note:  if you do not have a stand mixer, you can use a hand mixer instead to prepare the batter.

Brown Sugar Frosting

1. Melt together 2 tablespoons butter, 1/2 cup packed dark brown sugar and the heavy cream in a medium saucepan.  Bring to a boil and cook for one minute or until the sugar dissolves.
2. Remove from heat and add to the bowl of a stand mixer.  Place bowl in freezer (or fridge) for 15-20 minutes until mixture is cool to the touch.
3. Remove bowl from freezer (fridge) and add remaining 6 tablespoons butter, 2 teaspoons vanilla, 1/4 teaspoon cinnamon and the powered sugar to the bowl.   Beat together until well combined and fluffy.

Assembly

1. Frost the cupcakes and sprinkle with the reserved chai sugar mixture to taste.
2. Add cinnamon sticks for decoration (optional)
3. ENJOY!

Original recipe found on HalfBakedHarvest.