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Board on a culinary journey that tickles your sweet tooth with our chai tea latte cupcakes. These cupcakes have inspired warm and aromatic notes of traditional chai. The rich flavors of black tea, milk, and warm spices make for a delightful confection.
The moist and soft texture tantalizes your taste buds and promises to transport the heavenly flavors. So, let’s elevate baking to a new level of aromatic bliss.
Ingredients For Chai Latte Cupcakes
For The Chai Cupcake
- Whole milk
- Eggs
- Spice chai black tea
- Vegetable oil
- All-purpose flour
- Unsalted butter
- Dark brown sugar
- Cinnamon
- Cardamon
- Cloves
- Salt
- Vanilla extract
- Baking powder
For The Whipped Buttercream Frosting
- Whipping cream
- Unsalted butter
- Ground cinnamon
- Vanilla extract
- Icing sugar
Ingredient Notes and Variations
Spiced chai black tea: A strong cup of spices tea infuses the cupcake with the authentic flavors of chai. Before incorporating the chai in the cupcake batter, ensure it is at room temperature.
Whole milk: It provides the cupcakes with a rich, creamy texture. You can choose almond milk or coconut milk for innovative textures and flavors.
Dark brown sugar: The dark brown sugar adds deep molasses-like sweetness and a hint of caramel flavors to the cupcakes. As an alternative, you can use raw sugar or regular sugar.
Vegetable oil: It keeps the cupcake moist and ensures a soft texture. You can choose olive oil or coconut oil instead.
Cinnamon, cardamom, cloves: The trio of aromatic spices are the heart of the chai flavors. They combine a warm and complex taste to the cupcakes that capture chai tea’s essence latte.
How To Make Chai Tea Latte Cupcakes
Step 1: Make the tea
- Preheat the oven before starting the cupcake preparation to 325 degrees.
- Take a saucepan to simmer the milk and loose-leaf tea.
- Let it simmer so the tea flavor infuses the milk well. Don’t boil the milk mixture.
- Take off the saucepan from the heat, let it cool, and strain the mixture.
Step 2: Prepare cupcake batter
- Take a bowl with a stand mixer fitted with a paddle attachment and beat the brown sugar and butter.
- Add eggs one by one and vanilla extract gradually. Beat until light and fluffy.
- Sift together salt, cinnamon, cloves, cardamom, flour, and baking powder in a separate bowl. Then, start the stand mixer, but keep the speed low.
- After thoroughly combining the flour with the wet ingredients, pour in the tea-infused milk and continue beating until a smooth batter forms.
Step 3: Bake the cupcake batter
- Distribute the cupcake batter evenly in a lined cupcake tin.
- Bake them. It may take 15 minutes. If the tip of the cupcake bounces back to the touch, your cupcakes are ready.
- Let the cupcake cool at room temperature.
Step 4: Prepare frosting
- Take a bowl and beat the butter, vanilla, icing sugar, and butter until fluffy. It may take five minutes. Add whipping cream to the batter and beat for another 5 minutes.
- Fill the frosting in a piping bag and pipe it onto the cupcake. Sprinkle cinnamon powder and other decorations.
Chai Latte Cupcakes
Ingredients
For The Chai Cupcakes
- 1 cup whole milk
- 2 eggs
- 2 teaspoons spice chai black tea
- 1 tablespoon vegetable oil
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter softened
- 1 ½ cups dark brown sugar
- ¼ teaspoon cinnamon
- 1 Pinch ground cardamon
- 1 Pinch ground cloves
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
For The Whipped Buttercream Frosting
- ⅓ cup whipping cream cold
- 1 pound unsalted butter room temperature
- 1 teaspoon ground cinnamon for dusting
- 1 teaspoon pure vanilla extract
- 3 cups icing sugar or to taste
Instructions
- Preheat the oven before starting the preparation to 325 degrees.
- Simmer the milk and tea leaf in a saucepan until the tea flavors infuse in the milk. Don’t let the mixture boil.
- Once ready, strain the tea and set it aside to cool.
- Beat brown sugar and butter.
- Add eggs one by one and beat until fluffy.
- Add vanilla extract gradually and beat.
- Sift baking flour, cloves, cardamom, cinnamon, and salt in another bowl. Mix them and combine them with wet ingredients.
- Make a smooth batter.
- Divide the batter into a cupcake tin.
- Bake for 15 minutes. If the tip of the cupcake bounces back to the touch, then the cupcake is ready. Let them cool.
- Take a bowl and beat the icing sugar, vanilla, and butter until airy.
- Add whipped cream and beat for five minutes.
- Fill the pipe bags and pipe them on the cake. Enjoy!
