Chai Cupcakes
Chai cupcakes bring the warm, comforting flavors of chai tea into a delicious, spiced treat. These soft, flavorful cupcakes are perfect for tea time or as a cozy dessert.
Equipment
- Cupcake Pan:
- Mixer
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ⅛ teaspoon freshly ground black pepper
- 2 large eggs
- ½ cup vegetable oil
- ½ cup whole milk
- ¼ cup strong brewed chai tea cooled
- 1 teaspoon pure vanilla extract
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons chai tea adjust for consistency
- ground cinnamon optional for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, cardamom, and black pepper.
- In a separate bowl, beat the eggs. Add the vegetable oil, whole milk, brewed chai tea, and vanilla extract. Mix until smooth.
- Gradually fold the dry ingredients into the wet ingredients. Stir until just combined, being careful not to overmix.
- Divide the batter evenly among the cupcake liners. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, mixing until smooth. Stir in vanilla extract and chai tea to achieve the desired consistency. Frost the cooled cupcakes and garnish with ground cinnamon, if desired.
Notes
Feel free to swap in different spices or add a touch of maple syrup to the frosting for a fun twist. These cupcakes are versatile and delicious!