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Chai Latte Cupcakes Recipe

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★★★★★

4.7 from 83 reviews

These Chai Latte Cupcakes combine the aromatic spices of chai tea with a tender, moist cupcake base, topped with a rich chai-infused buttercream frosting. Perfectly spiced with cinnamon, cardamom, ginger, cloves, and nutmeg, these cupcakes offer a warm and comforting treat ideal for tea lovers and spice enthusiasts alike.

Ingredients

Scale

Chai Tea Infused Milk

  • 150 ml Milk (whole or semi-skimmed)
  • 4 Chai tea bags

Cupcake Batter

  • 90 ml Chai tea infused milk
  • 135 g Butter or baking spread (softened, unsalted)
  • 135 g Light brown soft sugar
  • 2 Eggs (large)
  • 1 tsp Vanilla extract
  • 200 g Self raising flour
  • 1/4 tsp Bicarbonate of soda
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ground ginger
  • 1/4 tsp Ground cloves
  • 1/4 tsp Ground cardamom
  • 1/4 tsp Ground nutmeg
  • 2 1/2 tbsp Chai tea infused milk

Buttercream Frosting

  • 200 g Butter (softened, unsalted)
  • Chai spices or a small amount of chai tea infused milk for flavoring (optional, use some of the infused milk to flavor frosting if desired)

Instructions

  1. Prepare the Chai Infused Milk: Heat 150 ml of milk in a small saucepan until warm. Remove from heat and steep 4 chai tea bags in the milk for 10-15 minutes to infuse the flavors. Remove the tea bags gently, ensuring the milk is flavored, then set aside. Reserve 90 ml for the batter and about 2 1/2 tbsp to be used later in the recipe.
  2. Make the Cupcake Batter: In a mixing bowl, cream together 135 g softened unsalted butter and 135 g light brown soft sugar until light and fluffy. Beat in 2 large eggs one at a time, followed by 1 tsp vanilla extract, ensuring the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, sift together 200 g self-raising flour, 1/4 tsp bicarbonate of soda, 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground cardamom, and 1/4 tsp ground nutmeg.
  4. Mix Batter: Gradually fold the dry ingredients into the creamed butter mixture, alternating with the 90 ml chai tea infused milk and the additional 2 1/2 tablespoons of chai milk, until a smooth batter forms. Do not overmix to maintain a tender cupcake texture.
  5. Prepare to Bake: Preheat the oven to 180°C (350°F) and line a cupcake tin with paper cases. Spoon the batter evenly into the cases, filling each about two-thirds full.
  6. Bake the Cupcakes: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  7. Make the Buttercream Frosting: In a clean bowl, beat 200 g softened unsalted butter until creamy and smooth. Optionally, add a few teaspoons of the chai tea infused milk or a pinch of the chai spices used in the batter to the buttercream to enhance the chai flavor. Beat well until light and fluffy.
  8. Decorate the Cupcakes: Once the cupcakes are completely cooled, use a piping bag or a knife to spread or pipe the chai buttercream frosting on top of each cupcake. Optionally, garnish with a dusting of cinnamon or a small sprinkle of ground cardamom for extra visual appeal and flavor.

Notes

  • Use whole or semi-skimmed milk as preferred to achieve creamier chai infusion.
  • Ensure the butter and eggs are at room temperature for best mixing results.
  • Do not overbake to keep the cupcakes moist and tender.
  • Adjust chai spices to taste, adding more or less according to preference.
  • For a dairy-free version, substitute butter and milk with plant-based alternatives and chai tea brewed in water or non-dairy milk.

Keywords: Chai Latte Cupcakes, Spiced Cupcakes, Tea Infused Cupcakes, Chai Buttercream, Spiced Dessert

Find it online: https://kitchenbynora.com/chai-latte-cupcakes-recipe/