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Chai Latte Cupcakes Recipe

Chai Latte Cupcakes Recipe
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★★★★★

4.8 from 28 reviews

These Chai Latte Cupcakes combine the warm, comforting spices of chai tea with a moist, fluffy cupcake base and a creamy spiced buttercream frosting. Infused with cinnamon, cardamom, cloves, ginger, nutmeg, and black tea, these cupcakes offer a unique twist on a classic treat, perfect for tea lovers and spice aficionados alike.

Ingredients

Scale

Chai Tea Infused Milk

  • 150 ml whole or semi-skimmed milk
  • 4 chai tea bags

Cupcake Sponge

  • 90 ml chai tea infused milk
  • 135 g unsalted butter or baking spread, softened
  • 135 g light brown soft sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 200 g self-raising flour
  • ¼ tsp bicarbonate of soda
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground cardamom
  • ¼ tsp ground nutmeg

Buttercream

  • 2 ½ tbsp chai tea infused milk
  • 200 g unsalted butter, softened
  • 400 g icing sugar
  • ¼ tsp cinnamon
  • ⅛ tsp ground cardamom
  • ⅛ tsp ground cloves

Cinnamon Sugar Topping

  • ½ tbsp demerara sugar
  • A generous pinch of cinnamon (approx 1/16 tsp)

Instructions

  1. Make Chai Tea Infused Milk: Warm the milk in a saucepan until hot but not boiling. Remove from heat and add the chai tea bags. Allow to brew for 10-15 minutes, squeezing out the bags before removing to extract maximum flavor.
  2. Prepare Oven and Tin: Preheat the oven to 160°C fan/180°C conventional/350°F/Gas Mark 4. Line a 12-hole cupcake tin with cupcake cases.
  3. Cream Butter and Sugar: In a mixing bowl, use an electric mixer to beat the softened butter and light brown sugar together until smooth and creamy.
  4. Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, whisking well to combine after each addition.
  5. Combine Dry Ingredients: Sift together the self-raising flour, bicarbonate of soda, cinnamon, ginger, cloves, cardamom, and nutmeg, then gently fold them into the wet mixture.
  6. Incorporate Infused Milk: Stir in 90 ml of the chai tea infused milk until the batter is smooth and well combined.
  7. Fill Cupcake Cases and Bake: Divide the batter evenly among the cupcake cases. Bake for 20-25 minutes or until golden on top and a skewer inserted in the center comes out clean. Transfer to a wire rack and cool completely.
  8. Prepare Buttercream: Using an electric mixer, beat the softened butter and icing sugar together. Add cinnamon, ground cardamom, ground cloves, and 2 ½ tbsp chai tea infused milk and continue to whip until fluffy and smooth. Adjust consistency with a little more milk if needed.
  9. Pipe or Spread Frosting: Using a piping bag fitted with your preferred nozzle, pipe the buttercream onto each cooled cupcake or spread it neatly with a spoon.
  10. Add Cinnamon Sugar Topping: Sprinkle a mix of demerara sugar and a pinch of cinnamon on top of the buttercream for a crunchy, spiced finish.
  11. Storage: Store cupcakes in an airtight container in a cool place. Consume within 3 days for best freshness.

Notes

  • You can use either whole or semi-skimmed milk for the chai infusion.
  • Ensure that the milk is hot but not boiling when infusing the tea to avoid bitterness.
  • If you prefer a stronger chai flavor, you can use an additional tea bag or steep for a longer time.
  • Buttercream consistency can be adjusted with a splash more chai milk or icing sugar as needed.
  • These cupcakes are best served at room temperature for optimal flavor and texture.
  • Leftovers should be stored in a cool place and eaten within 3 days to maintain freshness.

Nutrition

Keywords: chai latte cupcakes, spiced cupcakes, chai tea cupcakes, buttercream frosting, cinnamon cupcakes, tea infused desserts

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