Description
These Spiced Chai Latte Cupcakes perfectly capture the warm, comforting flavors of a chai latte in a moist cupcake topped with a smooth chai-spiced buttercream frosting. Blended with aromatic spices like cinnamon, cardamom, and ginger, these cupcakes make an ideal treat for chilly afternoons or festive gatherings.
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
Cupcake Batter
- 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 any lumps
Instructions
- Combine Spice Mix: In a small bowl, thoroughly whisk together ground cinnamon, ginger, cardamom, allspice, cloves, and nutmeg to make the chai spice mix; set aside.
- Prepare Oven and Tin: Preheat your oven to 350°F (175°C). Line muffin tins with cupcake liners or lightly grease them to prevent sticking, then set aside.
- Mix Dry Ingredients: In a large bowl, sift together the flour, 2 tablespoons of the chai spice mix, baking powder, and kosher salt to ensure even distribution of leavening and spices.
- Mix Wet Ingredients: In a separate large bowl, beat the vegetable oil and granulated sugar until combined. Add the eggs one at a time, blending thoroughly after each addition, then stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the brewed chai tea and whole milk to the wet ingredients, then gradually fold in the dry flour mixture. Mix gently until just combined; avoid over-mixing to keep the cupcakes tender.
- Fill Muffin Tins and Bake: Evenly divide the cupcake batter among the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove cupcakes from the oven and allow them to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make Buttercream Frosting: Beat the unsalted butter in a mixing bowl until light and fluffy. Add 1 tablespoon of chai spice mix and a pinch of kosher salt, mixing until incorporated. Gradually add the powdered sugar, continuing to beat until the frosting is smooth and spreadable.
- Frost Cupcakes: Using a piping bag or knife, spread or pipe the chai spiced buttercream onto the cooled cupcakes. Garnish with additional cinnamon or a sprinkle of chai spice if desired.
Notes
- If desired, you can swap whole milk for a dairy-free alternative to make this recipe lactose-free.
- Ensure eggs are at room temperature for better mixing and fluffier cupcakes.
- Whisk powdered sugar before adding to the buttercream to avoid lumps.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a stronger chai flavor, steep the chai tea longer or use concentrated chai.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
