Description
These Spiced Chai Latte Cupcakes are a delightful fusion of warm chai spices and moist, tender cupcake texture. Infused with a blend of cinnamon, ginger, cardamom, and more, and topped with a chai-spiced buttercream frosting, these cupcakes capture the essence of a comforting chai latte in a delicious handheld treat.
Ingredients
Scale
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
Cupcakes
- 2 1/2 cups all-purpose flour
- 2 Tbsp chai spice mix (from above)
- 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
Buttercream Frosting
- 1 1/2 cups unsalted butter
- 1 Tbsp chai spice mix (from above)
- Pinch of kosher salt
- 4 1/2 cups powdered sugar, whisked to remove lumps
Instructions
- Combine spice mix: In a small bowl, thoroughly whisk together ground cinnamon, ginger, cardamom, allspice, cloves, and nutmeg to create a homemade chai spice blend.
- Prepare: Preheat your oven to 350°F (175°C). Line muffin tins with paper liners or grease them lightly to prevent sticking. Set aside for baking.
- Make cupcake batter: In a large bowl, whisk together the all-purpose flour, 2 tablespoons of the chai spice mix, baking powder, and kosher salt. In a separate bowl, beat the vegetable oil with the granulated sugar until combined, then add the eggs one at a time, mixing well after each, along with the vanilla extract. Gradually add the brewed chai tea and whole milk to the wet ingredients, then slowly incorporate the dry flour mixture until you have a smooth, homogenous batter.
- Bake: Spoon the batter evenly into the prepared muffin tins, filling each about two-thirds full. Bake in the preheated oven for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and transfer cupcakes to a wire rack to cool completely before frosting.
- Make buttercream: Using a stand mixer or handheld mixer, beat the unsalted butter until fluffy and pale. Add 1 tablespoon of the chai spice mix and a pinch of kosher salt, mixing well to incorporate. Gradually add the powdered sugar, continuing to beat the mixture until smooth and creamy.
- Frost cupcakes: Once the cupcakes are completely cooled, pipe or spread the chai-spiced buttercream frosting onto each cupcake. Optionally, garnish with a sprinkle of additional chai spice or cinnamon for a decorative finish.
Notes
- Use room temperature eggs for better batter incorporation and fluffier cupcakes.
- Brewing fresh chai tea with tea bags or loose leaf enhances the chai flavor, but you can substitute with strong black tea if needed.
- Ensure cupcakes are fully cooled before frosting to prevent melting the buttercream.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Adjust spice quantities according to your preference for stronger or milder chai flavor.
