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Chai Latte Cupcakes Recipe

Chai Latte Cupcakes Recipe
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★★★★★

5.2 from 23 reviews

These Chai Latte Cupcakes combine the comforting spices of chai tea with a soft, fluffy cupcake base and a creamy, spiced buttercream frosting. Infused with warming flavors like cinnamon, cardamom, cloves, and ginger, these cupcakes are perfect for tea time or any cozy occasion.

Ingredients

Scale

Creaming and Cake Ingredients

  • 150 ml Milk (whole or semi-skimmed)
  • 4 Chai tea bags
  • 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
  • 2 1/2 tbsp Chai tea infused milk

Buttercream Icing Ingredients

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

Instructions

  1. Prepare Chai Tea Infused Milk: Warm the 150 ml milk until hot but not boiling. Remove from heat and steep the 4 chai tea bags in it for 10-15 minutes. Squeeze the tea bags well to extract the infused milk and reserve 90 ml for the cake batter and buttercream.
  2. Preheat Oven: Set your oven to 160°C fan-assisted (or 180°C conventional / 350°F / Gas Mark 4). Line a 12-hole cupcake tin with cupcake cases.
  3. Cream Butter and Sugar: In a mixing bowl, beat together the softened butter and light brown soft sugar using an electric mixer until the mixture is smooth and creamy.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract until fully combined and smooth.
  5. Add Dry Ingredients: Gently sift or whisk together the self-raising flour, bicarbonate of soda, cinnamon, ground ginger, ground cloves, ground cardamom, and ground nutmeg. Fold these dry ingredients carefully into the wet mixture until just combined.
  6. Add Infused Milk: Stir in 90 ml of the chai tea infused milk gently into the batter to achieve a smooth consistency.
  7. Fill and Bake: Divide the batter evenly among the cupcake cases. Bake in the preheated oven for 20-25 minutes or until the tops are golden and a thin skewer inserted into the center comes out clean. Transfer to a wire rack and allow to cool completely.
  8. Make Buttercream Icing: Using an electric mixer, beat the softened butter with icing sugar, cinnamon, ground cardamom, and ground cloves. Slowly add 2 1/2 tablespoons of chai tea infused milk to achieve a smooth, pipeable consistency. Add more milk if the buttercream is too stiff.
  9. Decorate Cupcakes: Pipe or spread the chai-spiced buttercream onto the cooled cupcakes. Sprinkle the tops with Demerara sugar and a generous pinch of cinnamon for added texture and aroma.
  10. Storage: Store the cupcakes in an airtight container in a cool place. Consume within 3 days for the best freshness and flavor.

Notes

  • Use whole milk for a richer flavor; semi-skimmed works to reduce fat content slightly.
  • Ensure eggs and butter are at room temperature for smooth batter and frosting.
  • If you prefer a stronger chai flavor, use additional chai tea bags or longer steeping time for the infused milk.
  • The cupcakes can be frozen after baking but before icing; thaw completely before decorating.
  • If you have no self-raising flour, combine 200 g plain flour with 2 tsp baking powder as a substitute.
  • Use an electric mixer for best creaming and icing results, though manual mixing is possible.

Nutrition

Keywords: Chai latte cupcakes, chai spice cupcakes, spiced cupcakes, chai buttercream, tea inspired desserts

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