Description
Bake Spiced Chai Latte Cupcakes! Discover my easy recipe with creamy frosting, perfect for cozy moments. Get personal tips and avoid my kitchen blunders.
Ingredients
Scale
- Cupcake Base Ingredients:
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs (room temperature)
- ¾ cup (180ml) whole milk
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- Chai Spice Mix:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon black pepper
- Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened but cool
- ½ cup (113g) unsalted butter, softened but cool
- 3–4 cups (360-480g) powdered sugar, sifted (more or less to taste)
- 2–3 tablespoons strong brewed chai tea, cooled
- ½ teaspoon vanilla extract
- For Infusion & Garnish:
- 2–3 chai tea bags (for milk infusion)
- Extra ground cinnamon or tiny chai tea leaf (for garnish, optional)
Instructions
- Infuse the Chai Milk:: First things first, let’s get that chai flavor going! Gently warm your whole milk in a small saucepan over medium-low heat. Don’t boil it, just get it warm enough to steep. Add your chai tea bags – I use about 2-3 for a really robust flavor in these Spiced Chai Latte Cupcakes. Let them steep for about 10-15 minutes, then remove the bags, squeezing out all that lovely liquid. Let the milk cool completely. This is where I always get impatient, but trust me, cool milk is key!
- Whisk the Dry Ingredients:: While your chai milk is cooling, grab a large bowl. Whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and all your wonderful chai spices: cinnamon, cardamom, ginger, cloves, nutmeg, and a tiny pinch of black pepper. Make sure everything is really well combined, no lumps allowed! This step is important for an even bake, and honestly, the smell alone is just heavenly. It’s like a warm hug before you even start baking.
- Combine Wet Ingredients:: In a separate medium bowl, whisk your large eggs until they’re light and frothy. Then, pour in the cooled chai-infused milk, vegetable oil, and vanilla extract. Give it a good whisk until it’s all smooth and homogenous. This mixture should smell so fragrant, like a true chai latte! It’s okay if there are a few tiny spice bits; that just adds to the authentic feel of your Spiced Chai Latte Cupcakes.
- Mix Wet into Dry:: Now for the big moment! Pour your wet ingredient mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. This is where you need to be careful – overmixing is the enemy of a tender cupcake! A few small lumps are totally fine; that’s better than tough Spiced Chai Latte Cupcakes. I always tell myself, “Stop stirring, Nina!” right about now.
- Bake Your Spiced Chai Latte Cupcakes:: Line a 12-cup muffin tin with paper liners. Divide your cupcake batter evenly among the liners, filling each about two-thirds full. Pop them into your preheated oven at 350°F (175°C) for about 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back when gently touched. The aroma filling your kitchen right now? That’s pure bliss, honestly.
- Whip Up the Frosting & Finish:: While your Spiced Chai Latte Cupcakes are cooling completely (crucial!), let’s make that dreamy cream cheese frosting. In a stand mixer or with a hand mixer, beat the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar, then drizzle in the cooled, strong brewed chai tea and vanilla extract. Beat until light and fluffy. Once the cupcakes are completely cool, pipe or spread the frosting generously on top. Garnish with a sprinkle of cinnamon or a tiny chai tea leaf, if you’re feeling fancy!