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Delicious Chai Latte Cupcakes topped with frosting and spices

Chai Latte Cupcakes

Chai Latte Cupcakes are a delicious combination of warm chai spices and fluffy cupcakes, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.