Description
Delight in the warm, aromatic flavors of a spiced chai latte in cupcake form with these delectable Chai Latte Cupcakes. Moist and fragrant chai-infused cupcakes topped with a creamy chai-spiced buttercream frosting!
Ingredients
Scale
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup strongly brewed chai tea, cooled
Chai-spiced buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons brewed chai tea (cooled)
- 1/2 teaspoon cinnamon
- pinch of cardamom
- pinch of ginger
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nutmeg.
- Cream butter and sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Combine wet and dry ingredients: In a small bowl, combine milk and cooled chai tea. Add dry ingredients to the butter mixture in three parts, alternating with the milk-tea mixture. Mix until just combined.
- Bake: Divide batter among cupcake liners. Bake for 18–20 minutes until a toothpick inserted in the center comes out clean. Cool before frosting.
- Make buttercream: Beat softened butter until creamy. Gradually add powdered sugar, then chai tea, spices, and salt. Beat until smooth and fluffy.
- Frost cupcakes: Frost cooled cupcakes using a piping bag or offset spatula.
Notes
- Use your favorite chai blend—loose leaf or bagged tea brewed strong.
- Add a dusting of cinnamon on top for a pretty finish.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 60 mg
