Vanilla Chai Cupcakes
Infused with the warm, aromatic spices of a chai latte and topped with a luscious vanilla chai buttercream, these Vanilla Chai Cupcakes are the perfect dessert for cozy afternoons or holiday gatherings. The cupcakes feature a soft, tender crumb enhanced with chai-infused milk, ground cinnamon, ginger, cardamom, and cloves, delivering comforting flavors in every bite. A velvety frosting made with butter, powdered sugar, and a touch of vanilla brings the perfect balance of sweetness and spice. Easy to make in just under 40 minutes, this recipe yields 12 beautifully spiced treats that are as delightful to the palate as they are to the eye. Serve these cupcakes with a warm cup of tea for a truly indulgent experience!
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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 cloves
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 2 large Eggs (room temperature)
- 1.5 teaspoons Pure vanilla extract
- 0.5 cup Whole milk
- 2 bags Chai tea bags
- 3 cups Powdered sugar
- 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 small saucepan, heat the whole milk over medium heat until steaming but not boiling. Add the chai tea bags and steep for 5 minutes. Remove the tea bags, squeezing out any liquid, and let the chai-infused milk cool to room temperature.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground cardamom, ground cloves, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs to the butter-sugar mixture, one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and the cooled chai-infused milk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until incorporated.
Add the heavy cream, 1 teaspoon of vanilla extract, and 1 teaspoon of the prepared chai-infused milk. Beat on high speed for 2-3 minutes until the frosting is fluffy and spreadable. Adjust consistency with more powdered sugar or heavy cream if needed.
Once the cupcakes are completely cooled, use a piping bag or a spatula to frost them with the vanilla chai buttercream.
Garnish with a light dusting of ground cinnamon or a sprinkle of chai spice blend, if desired, and serve. Enjoy!
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 126 mg | 5% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 47.9 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 52 mg | 1% | |
*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.
