Chai Latte Cupcakes
These chai latte cupcakes capture the cozy essence of a spiced chai tea in soft, fluffy cupcake form. Topped with a creamy vanilla or chai‑spiced frosting, they’re perfect for autumn afternoons or anytime you crave warm spice flavors.
Ingredients
- 1 ¾ cupsall‑purpose flour
- 1 tspbaking powder
- ½ tspbaking soda
- ¼ tspsalt
- 1 tspground cinnamon
- 1 tspground ginger
- ½ tspground cardamom
- ½ tspground cloves
- ½ tspground nutmeg
- ½ cupunsalted butter, softened
- ¾ cupgranulated sugar
- 2 largeeggs
- 1 tspvanilla extract
- ¾ cupbrewed strong chai tea (cooled)
- ¼ cupmilk (dairy or non‑dairy)
- ½ cupunsalted butter, softened
- 2 cupspowdered sugar
- 1 tspvanilla extract
- optional: a pinch of cinnamon or chai spice blend
- milk (any kind) to adjust consistency
Directions
- 1
Preheat the oven to 350 °F (175 °C) and line a 12‑cup cupcake tin with liners.
- 2
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.
- 3
In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in vanilla.
- 4
Alternate adding the dry ingredients and the chai tea with milk to the butter‑mixture, beginning and ending with the dry ingredients. Stir until just combined.
- 5
Divide the batter evenly among the cupcake liners (about 2/3 full) and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- 6
While the cupcakes cool, make the frosting: beat the softened butter until creamy, gradually add the powdered sugar, vanilla extract, and optional cinnamon or chai spice. Add milk as needed to reach piping consistency.
- 7
Once the cupcakes are completely cool, pipe or spread the frosting on top. Optionally dust with a little cinnamon or top with a decorative cinnamon stick.