Description
These Chai Spice Cupcakes are a tea lover’s delight! Infused with warm spices like cinnamon, cardamom, and nutmeg, they’re perfectly paired with a luscious chai-spiced frosting. Perfect for cozy gatherings or a special treat for tea enthusiasts.
Ingredients
Units
Scale
For the Cupcakes:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 2 tsp ground cardamom
- 1 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 2 chai tea bags (black tea)
- 1 cup whole milk
- 1 1/2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter (softened)
- 5 large eggs
- 2 tsp vanilla extract
For the Frosting:
- 1 cup (2 sticks) unsalted butter (softened)
- 6 cups confectioners’ sugar (sifted)
- 3 tbsp chai spice blend
- 1/4 cup heavy cream
- 1 pinch salt
- 2 tsp vanilla extract
Instructions
Make the Cupcakes:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with cupcake liners.
- Heat the Milk with Tea:
- Heat the whole milk in a small saucepan over medium heat until warm (do not boil). Add the chai tea bags and steep for 5–10 minutes. Remove the tea bags and let the milk cool to room temperature.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, cardamom, allspice, nutmeg, and cloves.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add Wet Ingredients:
- Beat in the eggs, one at a time, until fully incorporated. Add the vanilla extract.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the butter mixture, alternating with the chai-infused milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
Make the Frosting:
- Beat Butter:
- In a large bowl, beat the softened butter on medium speed until creamy and smooth, about 2 minutes.
- Add Sugar and Spices:
- Gradually add the sifted confectioners’ sugar, chai spice blend, and a pinch of salt. Beat on low speed to combine.
- Add Vanilla and Cream:
- Mix in the vanilla extract and heavy cream. Increase the speed to medium-high and beat for 3–4 minutes until the frosting is light and fluffy. Add more heavy cream if needed for a spreadable consistency.
Assemble the Cupcakes:
- Frost the Cupcakes:
- Once the cupcakes are completely cool, pipe or spread the chai-spiced frosting on top of each cupcake.
- Garnish (Optional):
- Sprinkle with a pinch of chai spice blend, ground cinnamon, or crushed tea leaves for an elegant touch.
Notes
- For extra moisture, brush the tops of the cupcakes with a bit of the cooled chai milk before frosting.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Make the chai spice blend at home by combining equal parts ground cinnamon, cardamom, ginger, nutmeg, and cloves.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American-inspired
