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Chai Latte Cupcakes Recipe

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4.1 from 5 reviews

These Chai Latte Cupcakes are a delightful fusion of warm chai spices and creamy frosting, perfect for spice lovers. Infused with ground cinnamon, ginger, cardamom, and allspice, and steeped chai tea milk, these cupcakes deliver a rich and aromatic flavor. Topped with a chai-spiced buttercream frosting and garnished with cinnamon sticks, they make a perfect treat for gatherings or cozy afternoons.

  • Total Time: 3 hours 20 minutes
  • Yield: 14-15 cupcakes

Ingredients

Chai Spice Mix

  • 2 and 1/2 teaspoons ground cinnamon
  • 1 and 1/4 teaspoons ground ginger
  • 1 and 1/4 teaspoons ground cardamom
  • 1/2 teaspoon ground allspice

Chai Milk

  • 1 bag chai tea
  • 1/2 cup (120ml) whole milk, at room temperature

Cupcake Batter

  • 1 and 3/4 cups (207g) cake flour (spooned & leveled)
  • 3 and 1/2 teaspoons chai spice mix (from above)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large egg whites, at room temperature
  • 2 teaspoons vanilla bean paste
  • 1/2 cup (120g) sour cream or plain yogurt, at room temperature

Buttercream Frosting

  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
  • 5.5 – 6 cups (660-720g) confectioners’ sugar
  • 2 teaspoons chai spice mix, divided
  • 1/4 cup (60ml) heavy cream
  • 2 teaspoons vanilla bean paste
  • Pinch of salt

Optional Garnish

  • Cinnamon sticks
  • Mixed remaining chai spice mix with a pinch of granulated sugar

Instructions

  1. Prepare chai spice mix: Combine ground cinnamon, ginger, cardamom, and allspice into a single mix totaling 5 and 1/2 teaspoons to be used throughout the recipe.
  2. Steep the chai tea milk: Heat whole milk until near boiling, then pour over the chai tea bag. Steep for 20-30 minutes to infuse flavors. Cool to room temperature before use; can be prepared a day in advance and refrigerated.
  3. Preheat and prepare pans: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with liners and have additional liners ready for the extra cupcakes (total makes 14-15 cupcakes).
  4. Mix dry ingredients: Whisk cake flour, 3 and 1/2 teaspoons chai spice mix, baking powder, baking soda, and salt together. Set aside.
  5. Cream butter and sugar: Using a stand or handheld mixer with whisk attachment, beat softened butter and granulated sugar on high speed for about 2 minutes until smooth and creamy. Scrape down the bowl as needed.
  6. Add egg whites: Beat in egg whites on high speed for 2 minutes until incorporated.
  7. Add sour cream and vanilla: Mix in sour cream and vanilla bean paste, scraping the bowl as needed.
  8. Combine batter: On low speed, gradually add the dry ingredients until just combined. Then slowly pour in the cooled chai milk while mixing on low speed. Do not overmix; batter will be slightly thick and fragrant.
  9. Fill and bake: Spoon batter into liners, filling each about two-thirds full. Bake for 20-22 minutes or until a toothpick comes out clean. Mini cupcakes take 11-13 minutes. Cool completely before frosting.
  10. Make frosting: Beat softened butter with paddle attachment on medium until creamy (~2 minutes). Add 5 and 1/2 cups confectioners’ sugar, heavy cream, 1 and 3/4 teaspoons chai spice mix, vanilla bean paste, and pinch of salt. Beat on low for 30 seconds, then high for 2 minutes. Adjust consistency with more confectioners’ sugar or heavy cream if necessary.
  11. Frost cupcakes: Pipe or spread frosting on cooled cupcakes. Garnish with cinnamon sticks and sprinkle of remaining chai spice mix mixed with granulated sugar as desired.
  12. Storage: Store leftovers covered in the refrigerator up to 5 days.

Notes

  • Ensure chai milk is at room temperature before mixing into batter to avoid curdling.
  • You can prepare chai milk a day in advance and refrigerate it.
  • Frosting consistency can be adjusted by adding confectioners’ sugar to thicken or heavy cream to thin.
  • Filling cupcake liners only two-thirds prevents batter overflow during baking.
  • Use fresh spices for the best flavor in your chai spice mix.
  • The recipe yields about 14-15 regular cupcakes or approximately 35 mini cupcakes.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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