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Chai Latte Cupcakes

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Chai Latte Cupcakes are a delightful treat that combines the spiced warmth of a chai latte with the fluffy, moist texture of a cupcake. These cupcakes are infused with traditional chai spices like cinnamon, cardamom, ginger, and cloves, making them the perfect dessert for fall or anytime you crave something comforting and aromatic. Topped with a silky, spiced buttercream, these cupcakes are a cozy indulgence!

Ingredients

For the Cupcakes:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk (or almond milk for a dairy-free option)

1/4 cup brewed chai tea (strongly brewed)

For the Chai Latte Buttercream Frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

2 tablespoons brewed chai tea (strongly brewed)

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon (for garnish)

Instructions

  1. Make the Cupcakes: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cardamom, ginger, cloves, and salt. In a large bowl, cream together the butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. In a small bowl, combine the milk and brewed chai tea. Gradually add the dry ingredients to the wet ingredients, alternating with the milk-chai mixture. Start and end with the dry ingredients, mixing until just combined. 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. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  2. Make the Chai Latte Buttercream Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1/4 cup at a time, and beat until smooth and fluffy. Add the brewed chai tea, vanilla extract, and cinnamon. Beat until well combined and the frosting is light and fluffy.
  3. Once the cupcakes are completely cooled, pipe or spread the frosting onto each cupcake. Garnish with a pinch of ground cinnamon for extra chai flavor and a decorative touch.

Notes

For a stronger chai flavor, you can steep chai tea bags in the milk before using it in the recipe!

Add mini chocolate chips to the batter for a chocolatey twist.

Use a sprinkle of crushed candied ginger on top for an extra zing.

Try a vegan version by using dairy-free butter and almond or oat milk, and replacing eggs with flax eggs.

Add a drizzle of caramel sauce on top of the frosting for a sweet contrast.

Nutrition

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