Description
Chai Spice Cupcakes are a sweet and cozy dessert, bursting with the warm flavors of cinnamon, cardamom, and nutmeg. Topped with a luscious chai-spiced frosting, these cupcakes are perfect for tea lovers or anyone seeking a comforting treat. Ideal for fall gatherings, holidays, or any special occasion, these spiced cupcakes are a must-try!
Ingredients
Units
Scale
For the Cupcakes:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground allspice
- 1 tablespoon ground cinnamon
- 2 teaspoons ground cardamom
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup whole milk
- 2 chai tea bags (black)
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups unsalted butter, softened
For the Frosting:
- 1 1/4 cups unsalted butter, softened
- 6 cups confectioners’ sugar, sifted
- 1/4 cup heavy cream
- 3 tablespoons chai spice blend
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Prepare the Cupcakes:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Line cupcake tins with paper liners.
- Steep the Milk:
- Heat the whole milk in a saucepan over medium heat until warm. Add the chai tea bags and steep for 5–7 minutes. Remove tea bags and let the milk cool.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, allspice, cinnamon, cardamom, ginger, cloves, nutmeg, and salt.
- Cream Butter and Sugar:
- In a large bowl, beat softened butter and granulated sugar together until light and fluffy.
- Add Eggs and Vanilla:
- Beat in eggs, one at a time, followed by vanilla extract.
- Combine Wet and Dry:
- Alternate adding the dry ingredients and chai-infused milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Bake:
- Divide batter evenly among cupcake liners. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Prepare the Frosting:
- Beat the Butter:
- In a large bowl, beat softened butter until creamy.
- Add Remaining Ingredients:
- Gradually mix in confectioners’ sugar, heavy cream, chai spice blend, vanilla extract, and a pinch of salt. Beat until smooth and fluffy.
- Frost the Cupcakes:
- Spread or pipe frosting onto cooled cupcakes.
Notes
- Adjust chai spice blend to taste for a more or less intense flavor.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Garnish with a sprinkle of cinnamon or a chai spice sprinkle for an extra touch.
