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Bahamian Twisty Latte Cupcakes

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Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Servings 12

Ingredients
  

For the cupcakes:

  • - 1 1/2 cups all-purpose flour
  • - 1 tsp baking powder
  • - 1/2 tsp baking soda
  • - 1/2 tsp salt
  • - 1 tsp ground cinnamon
  • - 1/2 tsp ground ginger
  • - 1/4 tsp ground cardamom
  • - 1/4 tsp ground allspice
  • - 1/8 tsp ground cloves
  • - 1/2 cup unsalted butter softened
  • - 1 cup brown sugar
  • - 2 large eggs
  • - 1 cup canned pumpkin puree
  • - 1/4 cup strongly brewed chai tea cooled
  • - 1/4 cup coconut milk
  • - 1 tsp vanilla extract
  • - 1/4 cup finely chopped dried mango

For the frosting:

  • - 8 oz cream cheese softened
  • - 1/4 cup unsalted butter softened
  • - 3 cups powdered sugar
  • - 2 tbsp coconut milk
  • - 1 tsp vanilla extract
  • - 1/4 tsp ground cinnamon
  • - Zest of 1 lime

For the garnish:

  • - Toasted coconut flakes
  • - Candied ginger finely chopped

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  • In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time.
  • Mix in pumpkin puree, chai tea, coconut milk, and vanilla extract until well combined.
  • Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Fold in the chopped dried mango.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, coconut milk, vanilla extract, cinnamon, and lime zest. Beat until light and fluffy.
  • Once the cupcakes are completely cool, frost them generously. Sprinkle with toasted coconut flakes and candied ginger for garnish.