Description
Delightful cupcakes infused with warm chai spices and topped with a luscious chai buttercream frosting.
Ingredients
Scale
- 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 (for frosting)
- 200 g Butter (softened, unsalted, for frosting)
- 400 g Icing Sugar
- 1/4 tsp Cinnamon (for frosting)
- 1/8 tsp Ground Cardamom (for frosting)
- 1/8 tsp Ground Cloves (for frosting)
- 1/2 tbsp Demerara Sugar (for topping)
- A generous pinch of cinnamon (approx 1/16 tsp, for topping)
Instructions
- Infuse your milk by heating 150 ml and steeping with 4 chai tea bags for 15 minutes.
- Preheat your oven to 180°C (350°F) and prepare a cupcake tin.
- Cream together 135 g softened butter and 135 g light brown sugar until fluffy.
- Add 2 eggs one at a time and then mix in 1 tsp vanilla extract.
- Mix the dry ingredients: 200 g self-raising flour, 1/4 tsp bicarbonate of soda, and spices.
- Combine wet and dry mixtures, alternating with 90 ml of chai-infused milk until just combined.
- Fill cupcake liners two-thirds full with batter.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
For a vegan version, use plant-based butter and flax eggs. Try adding nuts for extra texture!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cupcakes, chai latte, dessert, baking, cozy flavors