Chai Tea Spiced Cupcakes
Experience the warm and comforting flavors of Chai Tea Spiced Cupcakes. These moist and fluffy treats blend aromatic spices and black tea, creating a delightful fusion of Indian-inspired and classic flavors. Get ready to savor the essence of chai in every bite!
Servings: 16 cupcakes
Calories: 276kcal
Equipment
- 1 12-count cupcake pan
- 1 stand mixer
- 1 saucepan
Ingredients
- 1/3 cup butter
- 1 1/4 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 1 tbsp. baking powder
- 2 eggs large
- 1 tsp. salt
- 1 cup milk whole milk
- ½ tsp. cinnamon ground
- ½ tsp. ginger ground
- ½ tsp. cardamom ground
- ½ tsp. cloves ground
- 1 bag chai tea
Buttercream
- 2/3 cup butter
- 1 1/2 cups powdered sugar
- 2 tbsp. milk
- ½ tsp. cinnamon ground
- 1/2 tsp. vanilla extract
- star anise optional
Instructions
- Preheat an oven to 338⁰F (170⁰C) and line a 12-count cupcake pan with cupcake liners.
- Using a stand mixer, cream together the butter and granulated sugar until pale and fluffy. This should take around 2 minutes in a stand mixer or with an electric handheld mixer.
- Add the eggs 1 at a time, mixing thoroughly until fully combined. Scrape down the side of the bowl after each addition to ensure the eggs are fully incorporated.
- Heat the milk in a saucepan until steaming, but do not let it boil. Take the milk off the heat and add the chai tea bag. Let sit in the milk for 5 minutes to infuse, then remove the bag and allow the milk to cool down.
- In another bowl combine the flour, salt, and baking powder and mix thoroughly to ensure there is an even distribution of ingredients. Gradually add the dry ingredients into the egg and butter mixture, alternating with milk until all the ingredients are combined. Scrape down the side of the bowl after each addition. Do not over-mix at this stage, and if you are using a standing mixer, keep it on a low speed.
- Fill the cupcake liners between 1/2 – 2/3 full.
- Bake for 15 – 18 minutes until a skewer inserted comes out clean, and the tops of the cupcakes are golden brown and spring back when gently pressed.
- While the cupcakes are cooling, make the buttercream. Put the butter in a stand mixer and beat on high speed for 4-5 minutes. While this is beating, measure out the powdered sugar. Gradually add the powdered sugar to the butter and mix again on high speed for a couple of minutes. Add the milk and the vanilla extract and mix on a high speed.
- To assemble the cupcakes, pipe or spoon on the buttercream however you like. Add some star anise as optional decoration.
Nutrition
Calories: 276kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 324mg | Potassium: 58mg | Fiber: 1g | Sugar: 28g | Vitamin A: 413IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 1mg