Chai Latte Cupcakes are a delightful way to capture the comforting spices of your favorite warm beverage in a perfectly portioned, irresistible dessert. This recipe offers a wonderfully simple and satisfying way to bring the cozy flavor of chai into your home, perfect for any occasion.
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Key Ingredients for Chai Latte Cupcakes:
- For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- ¼ teaspoon black pepper
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk, at room temperature (or ½ cup milk + ½ tsp white vinegar, let sit for 5 minutes)
- ¼ cup (60ml) strong brewed chai tea, cooled
- For the Chai Frosting:
- 1 cup (226g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar, sifted
- ¼ cup (60ml) strong brewed chai tea, cooled
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: Extra pinch of cinnamon, cardamom, or a sprinkle of edible gold dust for decoration.
How to Make Chai Latte Cupcakes:
These Chai Latte Cupcakes are surprisingly easy to whip up, promising a burst of warm, aromatic spice in every bite. The recipe is designed for maximum flavor with minimal fuss, making them perfect for beginner bakers or busy weeknights, with a total preparation time of approximately 30 minutes and baking time of 18-22 minutes.
Step-by-Step Instructions:
For the Cupcakes:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour each cup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, and black pepper. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer (or a whisk and some elbow grease), beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and cooled chai tea. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. You should have a smooth batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before frosting.
For the Chai Frosting:
- Whip the Butter: In a large bowl, beat the softened butter with an electric mixer until creamy and smooth.
- Add Powdered Sugar and Chai: Gradually add the sifted powdered sugar, about one cup at a time, alternating with the cooled chai tea and vanilla extract. Start with 3 cups of powdered sugar and add more if needed to reach your desired frosting consistency. Mix until smooth and well combined.
- Add Salt and Flavor: Stir in the pinch of salt. If you desire a more intense chai flavor, you can add an extra pinch of cinnamon or cardamom.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously using a piping bag with a star tip or a spatula.
- Decorate (Optional): For an extra touch, sprinkle with a little extra cinnamon, cardamom, or edible gold dust.
Why You’ll Love This Chai Latte Cupcakes:
You’ll adore these Chai Latte Cupcakes for their ability to deliver the complex, warming spice of a chai latte in a perfectly tender and moist cake. The aromatic blend of cinnamon, ginger, cardamom, and cloves creates an incredibly comforting flavor profile, making them a standout treat, unlike a plain vanilla cupcake. Plus, making them at home means you can impress guests with a bakery-quality dessert that’s surprisingly budget-friendly.
The rich, creamy chai-infused frosting is the perfect complement to the spiced cake, creating a harmonious flavor experience that will have you reaching for a second. Imagine the delightful aroma filling your kitchen as these bake – it’s pure cozy bliss! Don’t wait any longer; gather your ingredients and try these delightful Chai Latte Cupcakes today!
Storing and Reheating Tips:
Proper storage is key to keeping your Chai Latte Cupcakes fresh and delicious.
- Refrigeration: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Once frosted, it’s best to store them in an airtight container in the refrigerator. They will remain fresh for up to 3-4 days when refrigerated.
- Freezing: For longer storage, you can freeze the unfrosted cupcakes. Wrap each cooled cupcake tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat, allow them to come to room temperature completely before frosting. Frosted cupcakes can also be frozen, but the frosting may change texture slightly upon thawing.
- Reheating Flavors: To refresh the flavors of refrigerated cupcakes, let them sit at room temperature for about 30 minutes before serving. While reheating isn’t strictly necessary for taste, bringing them to room temperature ensures the frosting is soft and the cake is at its most enjoyable texture.
Final Thoughts:
These Chai Latte Cupcakes are a wonderfully spiced and satisfying treat that brings the comforting warmth of chai to your dessert table. Encourage your readers to give them a try; they’re truly a delightful way to enjoy the season, no matter the time of year!
Chai Latte Cupcakes
Chai Latte Cupcakes are a delightful way to capture the comforting spices of your favorite warm beverage in a perfectly portioned, irresistible dessert. This recipe offers a wonderfully simple and satisfying way to bring the cozy flavor of chai into your home, perfect for any occasion.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour each cup.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, and black pepper. Set aside.1.5 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt, 1 teaspoon ground cinnamon, 0.5 teaspoon ground ginger, 0.25 teaspoon ground cardamom, 0.125 teaspoon ground cloves, 0.25 teaspoon black pepper
- In a large bowl, using an electric mixer (or a whisk and some elbow grease), beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.0.5 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and cooled chai tea. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. You should have a smooth batter.1.5 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt, 1 teaspoon ground cinnamon, 0.5 teaspoon ground ginger, 0.25 teaspoon ground cardamom, 0.125 teaspoon ground cloves, 0.25 teaspoon black pepper, 0.5 cup buttermilk, at room temperature, 0.25 cup strong brewed chai tea, cooled
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before frosting.
- In a large bowl, beat the softened butter with an electric mixer until creamy and smooth.1 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, about one cup at a time, alternating with the cooled chai tea and vanilla extract. Start with 3 cups of powdered sugar and add more if needed to reach your desired frosting consistency. Mix until smooth and well combined.3-4 cups powdered sugar, sifted, 0.25 cup strong brewed chai tea, cooled, 1 teaspoon vanilla extract
- Stir in the pinch of salt. If you desire a more intense chai flavor, you can add an extra pinch of cinnamon or cardamom.Pinch salt, Optional Extra pinch of cinnamon, cardamom, or a sprinkle of edible gold dust for decoration
- Once the cupcakes are completely cool, frost them generously using a piping bag with a star tip or a spatula.
- For an extra touch, sprinkle with a little extra cinnamon, cardamom, or edible gold dust.Optional Extra pinch of cinnamon, cardamom, or a sprinkle of edible gold dust for decoration
Notes
Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Once frosted, it’s best to store them in an airtight container in the refrigerator. They will remain fresh for up to 3-4 days when refrigerated.
For longer storage, you can freeze the unfrosted cupcakes. Wrap each cooled cupcake tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat, allow them to come to room temperature completely before frosting. Frosted cupcakes can also be frozen, but the frosting may change texture slightly upon thawing. To refresh the flavors of refrigerated cupcakes, let them sit at room temperature for about 30 minutes before serving.