Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

1. Combine the 4 teaspoons cinnamon with the ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. Divide this spice mixture equally. Stir one half into the granulated sugar and reserve for topping; set the other half aside for the batter. 2. Heat the oven to 350°F and line 16 cupcake molds with paper liners. 3. Using a stand mixer or handheld mixer, beat the coconut oil, 3/4 cup brown sugar, 1 tablespoon vanilla, eggs, and pumpkin puree until combined. Add the flour, baking powder, baking soda, salt, and reserved plain spice mixture. Mix until the batter is smooth and free of lumps. 4. Distribute the batter evenly among the liners. Bake for 18–22 minutes, until the tops are set and the centers no longer jiggle. Let the cupcakes cool completely. 5. For the frosting, combine 2 tablespoons butter, the heavy cream, and 1/2 cup brown sugar in a medium saucepan. Bring to a boil and cook for about 1 minute, until the sugar dissolves. Remove from the heat and transfer to a stand mixer bowl. Chill in the freezer for 15–20 minutes, or longer in the refrigerator, until cool to the touch. 6. Add the remaining 6 tablespoons butter, 2 teaspoons vanilla, 1/4 teaspoon cinnamon, and powdered sugar to the cooled mixture. Beat until thoroughly combined. 7. Spread or pipe the frosting onto the cooled cupcakes and sprinkle with the reserved chai sugar. If desired, decorate with cinnamon sticks.