Chai Latte Cupcakes

Chai Latte Cupcakes are a delightful twist on the classic cupcake. They combine the warm spices of chai tea with the fluffy texture of a cupcake, making them perfect for any occasion. Whether it’s a cozy afternoon tea or a festive gathering, these cupcakes bring a unique flavor that everyone will love. Plus, they are fun to make and even more enjoyable to eat!

How to Make Chai Latte Cupcakes

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

Directions

1. To make the chai tea infused milk, warm up the milk until it is hot but not boiling. Take it off the heat and add the chai spiced tea bags. Leave to brew for 10-15 minutes. Before removing them, squeeze out as much liquid as possible.

2. Preheat your oven to 160°C Fan/180°C/350°F/Gas Mark 4 and line a 12-hole cupcake tin with cupcake cases.

3. In a mixing bowl, mix together the softened butter and light brown sugar using an electric mixer until smooth.

4. Add the eggs and vanilla extract, whisking them into the mixture.

5. Gently mix in the self-raising flour, bicarbonate of soda, cinnamon, cloves, ginger, cardamom, and nutmeg.

6. Then, mix in 90 ml of the infused milk.

7. Divide the mixture between the cupcake cases and bake for 20-25 minutes until they are golden on top. A thin skewer inserted into the middle of a cupcake should come out clean.

8. Let the cupcakes cool completely on a wire rack.

9. For the icing, mix together the softened butter, icing sugar, cinnamon, ground cloves, ground cardamom, and tea infused milk using an electric whisk. If the buttercream is too stiff, add a little more milk.

10. Pipe the buttercream onto each cupcake using a piping bag fitted with your chosen nozzle, or simply spread it on with a spoon.

11. Store in an airtight container in a cool place, and enjoy leftovers within 3 days.

How to Serve Chai Latte Cupcakes

Serve your Chai Latte Cupcakes fresh with a hot cup of tea or coffee. They are perfect for an afternoon treat or as a sweet ending to any meal. You can also dress them up with sprinkles or extra cinnamon on top for a festive touch!

How to Store Chai Latte Cupcakes

To keep your cupcakes fresh, store them in an airtight container. Make sure to keep them in a cool place. They will taste best if eaten within 3 days. If you want to keep them longer, consider freezing them without frosting and adding the icing later.

Tips to Make Chai Latte Cupcakes

• Make sure your ingredients are at room temperature for easier mixing.
• Don’t over-mix your batter to keep the cupcakes light and fluffy.
• Experiment with different types of tea for unique flavors.
• Use a piping bag for perfectly swirled frosting on top.

Variation

You can add chocolate chips to the batter for a chocolate chai latte cupcake. A cream cheese frosting can also be a delicious alternative to the buttercream.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake them a day in advance. Just store them in an airtight container until you’re ready to frost them.

Can I substitute the butter in the icing?

Yes, you can use margarine or any dairy-free butter substitute if you prefer.

Are these cupcakes suitable for freezing?

Yes, you can freeze the cupcakes without the frosting. Once they are cooled, wrap them tightly and store in the freezer for up to 3 months.

Chai Latte Cupcakes

Chai Latte Cupcakes are a delicious combination of warm chai spices and fluffy cupcakes, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American, Fusion

Calories: 300

Ingredients Method Notes

Ingredients

  

For the chai tea infused milk

• 150 ml Milk (whole or semi-skimmed)
• 4 bags Chai tea bags

For the cupcake batter

• 135 g Butter or baking spread (softened, unsalted)
• 135 g Light brown soft sugar
• 2 large Eggs
• 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
• 90 ml Chai tea infused milk From the earlier preparation step.

For the icing

• 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 From the earlier preparation step.
• 1/2 tbsp Demerara sugar
• 1/16 tsp Cinnamon A generous pinch.

Method

 

Preparation of Chai Tea Infused Milk

1. Warm up the milk until it is hot but not boiling. Remove from heat and add the chai tea bags. Leave to brew for 10-15 minutes and then squeeze out as much liquid as possible.

Baking Cupcakes

1. Preheat your oven to 160°C Fan/180°C/350°F/Gas Mark 4 and line a 12-hole cupcake tin with cupcake cases.
2. In a mixing bowl, mix together the softened butter and light brown sugar using an electric mixer until smooth.
3. Add the eggs and vanilla extract, whisking them into the mixture.
4. Gently mix in the self-raising flour, bicarbonate of soda, cinnamon, cloves, ginger, cardamom, and nutmeg.
5. Mix in 90 ml of the infused milk.
6. Divide the mixture between the cupcake cases and bake for 20-25 minutes until golden. A skewer inserted into the middle should come out clean.
7. Let the cupcakes cool completely on a wire rack.

Making the Icing

1. Mix together the softened butter, icing sugar, cinnamon, ground cloves, ground cardamom, and chai infused milk using an electric whisk. If the buttercream is too stiff, add a little more milk.

Decorating and Serving

1. Pipe the buttercream onto each cupcake using a piping bag or spread with a spoon.
2. Serve fresh with a hot cup of tea or coffee.

Notes

Store in an airtight container in a cool place, and enjoy leftovers within 3 days. Do not freeze with frosting. Tips include ensuring room temperature ingredients and not over-mixing the batter.