Spiced Chai Latte Cupcakes (Printable)
Fluffy, chai-infused cupcakes topped with creamy spiced frosting for a warm, comforting treat.
# Ingredient List:
→ Cupcake Batter
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup whole milk
03 - 2 chai tea bags
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground cardamom
12 - 1/4 teaspoon ground ginger
13 - 1/8 teaspoon ground cloves
14 - 1/8 teaspoon ground nutmeg
15 - 1 teaspoon vanilla extract
→ Chai-Spiced Frosting
16 - 1/2 cup unsalted butter, softened
17 - 2 1/2 cups powdered sugar, sifted
18 - 2 tablespoons whole milk
19 - 1/2 teaspoon ground cinnamon
20 - 1/4 teaspoon ground cardamom
21 - 1/8 teaspoon ground ginger
22 - 1/8 teaspoon ground cloves
23 - 1/2 teaspoon vanilla extract
24 - Pinch of salt
# How to Make:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Heat 1/2 cup of milk until steaming but not boiling. Steep chai tea bags in the hot milk for 10 minutes. Remove the bags and allow the milk to cool to room temperature.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nutmeg until combined.
04 - Using an electric mixer or whisk, beat softened butter and granulated sugar until the mixture is light and fluffy. Incorporate eggs one at a time, then add vanilla extract.
05 - Alternately add the dry ingredient mixture and the chai-infused milk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just incorporated, avoiding overmixing.
06 - Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
07 - Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to rest in the pan for 5 minutes before transferring to a wire rack to cool completely.
08 - Beat softened butter until creamy. Gradually add sifted powdered sugar and continue beating until smooth. Mix in milk, cinnamon, cardamom, ginger, cloves, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
09 - Apply the frosting generously onto cooled cupcakes. Optionally, garnish with a light dusting of cinnamon or a chai tea leaf.
# Expert Tips:
01 -
- It captures the essence of chai spices in a fluffy, irresistible cupcake, like sharing a heartfelt secret with a friend.
- The creamy chai-spiced frosting adds a luscious touch that quickly turned it into a household favorite.
02 -
- Don&t skip steeping the chai tea in the milk; it makes all the difference in flavor depth.
- Overmixing the batter can toughen the cupcakes, so fold gently until combined.
03 -
- Use room temperature eggs and butter for smooth batter that creates the fluffiest cupcakes.
- Steeping the chai bags longer than 10 minutes can make the flavor too strong or bitter, so keep an attentive eye.