Chai Tea Cupcakes
Infused with the warm, aromatic spices of chai, these Chai Tea Cupcakes are the perfect blend of cozy and indulgent flavors. Featuring a tender, spiced cake made with a hint of brewed chai tea, cinnamon, cardamom, ginger, and cloves, each bite is a delightful nod to the classic chai experience. Topped with a luscious cinnamon buttercream frosting, these cupcakes are irresistibly creamy and sweet with just the right touch of spice. Perfect for fall gatherings, afternoon tea, or any time you crave a comforting treat, these chai-inspired cupcakes are both easy to make and impressive to serve. Whether you're a chai lover or looking for a unique dessert idea, these spiced cupcakes are sure to become a favorite.
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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 ginger
- 0.5 teaspoon Ground cardamom
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Strong chai tea (cooled)
- 0.25 cup Whole milk
- 1.5 cups Powdered sugar
- 0.5 teaspoon Ground cinnamon (for frosting)
- 0.5 cup Unsalted butter (for frosting, softened)
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium mixing bowl, whisk together the flour, baking powder, ground cinnamon, ground ginger, ground cardamom, ground nutmeg, ground cloves, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
In a small bowl or measuring cup, combine the cooled chai tea and whole milk.
Gradually add the dry ingredients to the wet ingredients, alternating with the chai tea mixture. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Evenly divide the batter among the prepared cupcake liners, filling each about 2/3 of the way full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened butter in a medium bowl until smooth and creamy. Gradually add the powdered sugar and ground cinnamon, mixing well after each addition.
Add the heavy cream and continue to beat until the frosting is light and fluffy.
Once the cupcakes have completely cooled, frost them using a piping bag or knife. Optionally, sprinkle with a pinch of cinnamon for decoration.
Serve and enjoy your Chai Tea Cupcakes!
Nutrition Facts
Calories |
4202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.2 g | 277% | |
| Saturated Fat | 132.7 g | 664% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 928 mg | 310% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 543.5 g | 198% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 393.1 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 326 mg | 25% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 627 mg | 13% | |
*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.
