Chai Tea Latte Cupcakes

We had another office birthday last week, and I had a strong urge to bake cupcakes, as I hadn’t really made any since Halloween! (What is this world coming to?)

I didn’t have any specific requests from the birthday girl, so I figured I’d hit Pinterest and look for inspiration. Just a few scrolls in I knew what I was making – Chai Tea Latte Cupcakes!

Chai Tea Latte Cupcakes
I love chai, I love cupcakes, it needed to happen.

Unfortunately, it turned out that the recipe I found contained actual chai tea, and embarrassingly enough, I only had one bag on hand. So, I went rogue and while these have the essence of chai with all of the spices,  only the icing is made with actual tea.

In any case, I don’t like to brag, but let me just come out with it – real chai or not, these are amazing. If you like chai tea, you are going to love these! They have all of the spicy sweetness of a chai tea latte, but in cupcake form!! So yummy.

Chai Tea Latte Cupcakes
Ingredients
Cupcakes
  • 1 cup granulated sugar
  • 1/2 cup butter softened
  • 1 egg large
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 scant teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 scant teaspoon ground cardamom
  • 1/2 scant teaspoon ground cloves
  • dash black pepper
  • 2/3 cup milk
Frosting
  • 1 bag chai tea
  • 1/4 cup milk
  • 1 1/2 cup salted butter
  • 1 dash salt
  • 1 1/2 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • dash black pepper
  • 2 lb powdered sugar
Instructions
Cupcakes
  1. Cream together sugar and the butter until light and fluffy. Beat in the egg and vanilla. In a separate bowl, sift together flour, baking powder, salt, and spices. Alternate adding the flour mixture and the milk, beating well after each addition.
  2. Fill lined cupcake tins 2/3 full. Bake at 350 for 18-20 minutes, or until test done with toothpick. Remove from the tins immediately and cool on a wire rack.
Frosting
  1. Heat milk until it simmers. Remove from heat, then add the tea bag and steep for 5 minutes.
  2. Using a stand mixer with paddle attachment, mix together butter, salt, and extract until well blended. Add spices. Gradually add powdered sugar one cup at a time and whip vigorously. Gradually add tea-infused milk until desired consistency is reached.
Recipe Notes

Recipe and photos from Mayhem in the Kitchen!

Adapted from Taste of Home

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