Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and black pepper (if using).1.75 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoons baking soda, 0.5 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 0.5 teaspoon ground cardamom, 0.25 teaspoon ground cloves, Pinch black pepper
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.0.5 cup unsalted butter, softened, 1.5 cups 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 pure vanilla extract
- In a small bowl or liquid measuring cup, whisk together the buttermilk and the cooled brewed chai tea.1 cup buttermilk, at room temperature, 0.25 cup strong brewed chai tea, cooled
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk-chai mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.1.75 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoons baking soda, 0.5 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 0.5 teaspoon ground cardamom, 0.25 teaspoon ground cloves, Pinch black pepper, 1 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 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tins for 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until creamy.1 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, about a cup at a time, mixing until well combined after each addition.4 cups powdered sugar, sifted
- Beat in the cooled brewed chai tea and vanilla extract until the frosting is smooth and spreadable. If the frosting is too thick, add a teaspoon of milk or more chai tea; if it's too thin, add more powdered sugar.0.25 cup strong brewed chai tea, cooled, 1 teaspoon vanilla extract
- Once the cupcakes are completely cool, frost them generously with the chai frosting. You can use a piping bag for a more polished look or a spatula for a rustic finish. Dust with a pinch of cinnamon, if desired.Pinch cinnamon
Notes
Store leftover Chai Latte Cupcakes in an airtight container at room temperature for up to 2 days, provided they are unfrosted or have a buttercream-style frosting that holds up well at room temperature. For longer storage, refrigerate the cupcakes in an airtight container for up to 4 days. The frosting will firm up in the refrigerator, so allow them to come to room temperature for about 30 minutes before serving for optimal texture. If freezing, it’s best to freeze the unfrosted cupcakes on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They can be kept frozen for up to 2 months. Thaw them overnight in the refrigerator, then bring to room temperature before frosting.
