Chai Latte Cupcakes

5 from 1 vote

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.

Course Dessert

Cuisine American

Keyword 1 hour, 40 minute, 45 minutes, breakfast, Chai, cupcakes, Latte

Prep Time 20

Cook Time 20

Total Time 40

Author Muhammad Kashif

Servings Cupcakes

Calories 621kcal

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!

Nutrition