Description
Chai Latte Cupcakes are a delightful treat that infuses the warm and comforting flavors of chai tea into fluffy, spiced cupcakes. Perfect for any occasion, these cupcakes are topped with a creamy, spiced buttercream that enhances their aromatic profile.
Ingredients
Scale
- 150 ml Milk
- 4 Chai tea bags
- 135 g Butter (softened, unsalted)
- 135 g Light brown sugar
- 2 Eggs (large)
- 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
- 2 1/2 tbsp Chai tea infused milk
- 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
- Preheat your oven to 160C Fan / 180C / 350F / Gas Mark 4 and line a cupcake tin with cases.
- Heat milk until hot but not boiling; steep chai tea bags for 10-15 minutes before discarding.
- In a bowl, cream together softened butter and light brown sugar until smooth.
- Add eggs and vanilla extract; mix until fully incorporated.
- Gently fold in self-raising flour, bicarbonate of soda, and spices until just combined.
- Stir in the chai tea infused milk.
- Divide batter among cupcake cases and bake for 20-25 minutes until golden brown.
- Cool on a wire rack before frosting with spiced buttercream made from softened butter, icing sugar, spices, and remaining chai tea infused milk.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 24g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: For an extra touch of flavor, use fresh spices instead of pre-ground ones. Customize by adding chocolate chips or nuts to the batter if desired.