Description
These Spiced Chai Latte Cupcakes combine the warm, aromatic flavors of chai spices with a moist, tender crumb, topped with a rich cream cheese frosting infused with cinnamon. Perfect for fall or any time you crave a cozy, flavorful dessert.
Ingredients
Scale
For the cupcakes:
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup brewed strong chai tea (cooled)
- ¼ cup whole milk
For the frosting:
- ½ cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Prepare the oven and dry ingredients. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and all the warm spices: cinnamon, ginger, cardamom, cloves, and nutmeg to ensure even spice distribution.
- Cream the butter and sugars. In a large mixing bowl, use a mixer to beat the softened butter with the granulated sugar and brown sugar until the mixture is light, fluffy, and pale which creates a perfect base for tender cupcakes.
- Add eggs and vanilla. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then stir in the vanilla extract to build depth of flavor.
- Combine wet and dry ingredients. In a small bowl, mix together the cooled brewed strong chai tea and whole milk. Alternately add the dry ingredient mixture and chai tea mixture to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid tough cupcakes.
- Fill cupcake liners and bake. Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Make the frosting. Beat together the softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Stir in vanilla extract and ground cinnamon and beat until fluffy and smooth.
- Frost the cupcakes. Once the cupcakes are completely cool, use a spatula or piping bag to generously frost each cupcake with the cinnamon cream cheese frosting.
Notes
- Use chai concentrate instead of brewed tea for a more intense chai flavor.
- Add a pinch of black pepper to the spices for extra warmth and spice complexity.
- Drizzle with honey or dust lightly with cinnamon on top for additional flavor accents.
