Chai and Honey Cupcakes
Infused with the warm, aromatic spices of chai tea and sweetened with a touch of golden honey, these Chai and Honey Cupcakes are a sophisticated twist on a classic dessert. Perfectly moist and fluffy, the cupcakes are made with chai-infused milk and a medley of spices including cinnamon, cardamom, ginger, and cloves, delivering a subtly spiced flavor in every bite. Topped with a luscious cream cheese and honey frosting, these treats are finished with a hint of cinnamon, making them as elegant as they are delicious. Ideal for tea parties, holiday gatherings, or simply indulging your sweet tooth, this recipe combines easy-to-follow steps with irresistible flavors for a bakery-worthy result. Bake up a batch of these honey-sweetened chai cupcakes and elevate your dessert game with their cozy, spiced charm.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 0.5 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.5 cup Honey
- 2 units Large eggs
- 1 teaspoon Pure vanilla extract
- 0.75 cup Whole milk
- 2 units Chai tea bags
- 1.5 cups Powdered sugar
- 0.5 cup Cream cheese, softened
- 0.25 cup Unsalted butter, softened (for frosting)
- 1 tablespoon Honey (for frosting)
- 0.25 teaspoon Ground cinnamon (for garnish)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a small saucepan, heat the milk until it is just about to simmer. Remove from heat and steep the chai tea bags in the milk for 5 minutes. Discard the tea bags and set the infused milk aside to cool.
In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, ginger, and cloves. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and honey together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the cooled chai-infused milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
To make the frosting, beat the cream cheese, butter, and honey together in a large bowl until smooth and creamy. Gradually add the powdered sugar and continue to beat until the frosting is thick and spreadable.
Frost the cooled cupcakes using a piping bag or an offset spatula. Sprinkle with a pinch of ground cinnamon for garnish if desired.
Serve and enjoy your chai and honey cupcakes!
Nutrition Facts
Calories |
4144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.4 g | 261% | |
| Saturated Fat | 122.8 g | 614% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 913 mg | 304% | |
| Sodium | 1306 mg | 57% | |
| Total Carbohydrate | 557.9 g | 203% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 404.7 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 511 mg | 39% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 874 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
