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Chai Spice Cupcakes
These chai spice cupcakes, topped with a creamy chai-spiced frosting, are bursting with warm, cozy flavors. Perfect for tea lovers or anyone craving a comforting, sweet indulgence!
Ingredients
For the chai spice blend:
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground cardamom
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
For the cupcakes:
- 1 cup (240 ml)
whole milk
- 2 black chai tea bags
- 1 teaspoon vanilla extract
- 2 1/2 cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons chai spice blend, from the recipe above
- 3/4 cup (170 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 5 large eggs
For the frosting:
- 1 1/2 cups (339 g) unsalted butter, softened
- 6 cups (660 g) confectioners’ sugar, divided
- 1 tablespoon chai spice blend, from the recipe above
- 1/4 cup (60 ml) heavy cream
- 2 teaspoons vanilla extract
- pinch of salt
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Instructions
To make the chai spice blend:
- Combine the spices in a medium bowl. Set aside.
To make the cupcakes:
- Heat the milk in a small saucepan until steaming. Place the teabags in the milk and allow to steep for 10 minutes. Remove from the heat and stir in the vanilla. Set aside to cool.
- Preheat the oven to 350°F (175°C). Line 24 standard muffin cups with paper liners.
- Whisk together the flour, baking powder, salt, and 2 tablespoons of the chai spice blend in a large bowl. Set aside.
- In a separate large bowl, use an electric mixer on medium speed to beat together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- With the mixer on low speed, add about 1/3 of the flour mixture to the butter mixture. Mix on low speed until just combined. Then add half the milk mixture, mixing until just combined. Repeat with remaining flour and milk mixtures, taking care not to over-mix.
- Divide the batter among the prepared 24 cupcake liners, filling each about two-thirds full (a scant 3-tablespoons each). Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before frosting.
To make the frosting:
- Using an electric mixer on medium speed, beat the butter on medium speed until creamy, about 2 minutes.
- Stop the mixer and add 5 & 1/2 cups (605g) of the confectioners’ sugar, heavy cream, 1 tablespoon of the chai spice blend, vanilla extract, and salt. Beat on low speed until combined (about 30 seconds), then increase to high speed and beat for 2 minutes. If necessary, add more of the remaining confectioners' sugar to get the desired consistency and sweetness.
- Transfer the frosting to a piping bag, and pipe onto the cooled cupcakes.
Notes
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
- Store cupcakes in an airtight container at room temperature up to 2 days or in the refrigerator up to a week. If your kitchen is warm, keep them refrigerated.
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