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Chai Latte Cupcakes Recipe

Chai Latte Cupcakes Recipe
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★★★★★

5 from 20 reviews

Delight in these aromatic Chai Latte Cupcakes featuring a blend of warm spices infused with chai tea milk. Soft, fluffy cupcakes are topped with a spiced buttercream frosting, making them the perfect treat for tea lovers and dessert enthusiasts alike.

Ingredients

Scale

Chai Tea Infused Milk

  • 150 ml Milk (whole or semi-skimmed)
  • 4 Chai tea bags

Cupcake Batter

  • 90 ml Chai tea infused milk
  • 135 g Butter or baking spread (softened, unsalted)
  • 135 g Light brown soft sugar
  • 2 Eggs (large)
  • 1 tsp Vanilla extract
  • 200 g Self raising flour
  • 1/4 tsp Bicarbonate of soda
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ground ginger
  • 1/4 tsp Ground cloves
  • 1/4 tsp Ground cardamom
  • 1/4 tsp Ground nutmeg

Buttercream Frosting

  • 2 1/2 tbsp Chai tea infused milk
  • 200 g Butter (softened, unsalted)
  • 400 g Icing sugar
  • 1/4 tsp Cinnamon
  • 1/8 tsp Ground cardamom
  • 1/8 tsp Ground cloves
  • 1/2 tbsp Demerara sugar
  • A generous pinch of cinnamon (approx 1/16 tsp)

Instructions

  1. Prepare chai tea infused milk: Warm the milk until hot but not boiling, remove from heat and add the chai tea bags. Let steep for 10-15 minutes, then squeeze out the bags to extract maximum flavor. Set aside 90 ml for the batter and reserve 2 1/2 tbsp for the frosting.
  2. Preheat oven and prepare cupcake tin: Set oven to 160C Fan/180C conventional/350F/Gas Mark 4 and line a 12-hole cupcake tin with cases.
  3. Cream butter and sugar: In a mixing bowl, use an electric mixer to beat the softened butter and light brown sugar until smooth and creamy.
  4. Add eggs and vanilla: Mix in the eggs one at a time, then whisk in the vanilla extract until fully combined.
  5. Combine dry ingredients: In a separate bowl, sift together self-raising flour, bicarbonate of soda, cinnamon, ground ginger, ground cloves, ground cardamom, and nutmeg. Gently whisk the dry spices into the batter.
  6. Add chai infused milk: Slowly mix in 90 ml of the chai tea infused milk into the batter until just combined. Avoid overmixing to keep cupcakes light.
  7. Bake: Divide the batter evenly among the cupcake cases. Bake in the preheated oven for 20-25 minutes or until golden on top and a skewer inserted comes out clean. Remove and cool completely on a wire rack.
  8. Make buttercream frosting: Beat softened butter with icing sugar, cinnamon, ground cloves, ground cardamom, and 2 1/2 tbsp chai tea infused milk using an electric whisk. If too stiff, add a little more milk to reach desired consistency.
  9. Decorate cupcakes: Pipe or spread the buttercream onto cooled cupcakes. Sprinkle with Demerara sugar and a generous pinch of cinnamon for extra flavor and texture.
  10. Storage: Store finished cupcakes in an airtight container in a cool place. Consume within 3 days for best freshness.

Notes

  • Use whole milk for creamier infused milk flavor but semi-skimmed works well too.
  • Ensure milk is hot but not boiling before steeping tea bags to avoid bitterness.
  • Do not overmix batter once flour and milk are added to keep cupcakes tender.
  • Butter should be softened, not melted, for proper creaming in batter and frosting.
  • If you don’t have chai tea bags, a mix of black tea with ground chai spices can be used.
  • Store cupcakes at room temperature if consumed within 1-2 days or refrigerate and bring to room temperature before serving.
  • Feel free to adjust spices slightly to your taste preference.

Nutrition

Keywords: Chai latte cupcakes, spiced cupcakes, chai tea dessert, chai buttercream frosting, tea infused cupcakes

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