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Spiced Chai Latte Cupcakes Recipe

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These Spiced Chai Latte Cupcakes are a delightful fusion of warm chai spices baked into moist cupcakes and topped with a creamy chai-spiced buttercream frosting. Perfect for tea lovers and those who enjoy cozy, aromatic desserts, these cupcakes bring the comforting flavors of chai tea into a delicious treat.

Ingredients

Chai Spice Mix

  • 3 tsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp ground cardamom
  • 1 tsp ground allspice
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg

Chai Cupcakes

  • 2 1/2 cups all-purpose flour
  • 2 Tbsp chai spice mix
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs, preferably at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup brewed chai tea
  • 1/2 cup whole milk

Chai Buttercream

  • 1 1/2 cups unsalted butter
  • 1 Tbsp chai spice mix
  • Pinch of kosher salt
  • 4 1/2 cups powdered sugar, whisked to remove any lumps

Instructions

  1. Combine spice mix: In a small bowl, whisk together all the chai spice mix ingredients—ground cinnamon, ginger, cardamom, allspice, cloves, and nutmeg—until evenly combined. Set aside.
  2. Prepare: Preheat your oven to 350°F (175°C). Line muffin tins with cupcake liners or spray with nonstick cooking spray to prevent sticking.
  3. Make cupcake batter: In a mixing bowl, whisk together the all-purpose flour, 2 tablespoons of the prepared chai spice mix, baking powder, and kosher salt. In a separate large bowl or the bowl of a stand mixer, beat together the vegetable oil and granulated sugar with a hand or stand mixer until fluffy. Add the eggs one at a time along with vanilla extract, beating well after each addition. Gradually add the brewed chai tea and whole milk. Then add the dry flour mixture and beat until fully combined and smooth with no flour streaks.
  4. Bake: Scoop the cupcake batter into the prepared muffin tin cups, filling each about 3/4 full (around 3 tablespoons per cup). Bake in the preheated oven for 15-17 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Remove from oven and let the cupcakes cool completely on a wire rack.
  5. Make buttercream: In a clean large bowl or stand mixer bowl, beat the unsalted butter until light and fluffy. Add the remaining 1 tablespoon of chai spice mix and a pinch of kosher salt, and continue beating until combined. Gradually add the powdered sugar, a little at a time, mixing on low speed to prevent sugar dust from flying. Once all sugar is incorporated, increase mixer speed to medium and beat for 2 more minutes until the frosting is smooth, fluffy, and spreadable.
  6. Frost cupcakes: Transfer the chai buttercream to a piping bag fitted with a large open star tip or your preferred tip. Pipe swirls of frosting onto the cooled cupcakes. Garnish if desired with a light dusting of ground cinnamon, a star anise pod, and/or a cinnamon stick for a festive touch.

Notes

  • For best flavor, ensure eggs are at room temperature before mixing for better emulsion.
  • Use freshly brewed chai tea cooled to room temperature to prevent curdling the batter.
  • The cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Allow refrigerated cupcakes to come to room temperature before serving for best texture.
  • You can substitute whole milk with a non-dairy milk such as almond or oat milk for a dairy-free option, adjusting buttercream accordingly.
  • To reduce sweetness, reduce powdered sugar in the buttercream slightly but note it will alter frosting texture.

Find it online: https://deliciousyum.com/spiced-chai-latte-cupcakes-recipe/