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Chai Latte Cupcakes

Chai Latte Cupcakes
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Chai Latte Cupcakes are a deliciously unique treat that blends the warmth of chai spices with a sweet, fluffy cupcake base. Each bite delivers an aromatic experience, thanks to the carefully balanced infusion of chai tea and spices such as cinnamon, ginger, and cardamom. Topped with a rich spiced buttercream, these cupcakes are perfect for any occasion—whether you’re hosting a gathering or simply indulging yourself. Their inviting aroma fills your kitchen, making them irresistible to all who enter.

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 buttercream)
  • 200 g Butter (softened, unsalted, for buttercream)
  • 400 g Icing sugar
  • 1/4 tsp Cinnamon (for buttercream)
  • 1/8 tsp Ground cardamom (for buttercream)
  • 1/8 tsp Ground cloves (for buttercream)
  • 1/2 tbsp Demerara sugar (for buttercream)
  • A generous pinch of cinnamon (approx 1/16 tsp, for buttercream)

Instructions

  1. To make the chai tea infused milk, warm up the milk until it is hot but not boiling. Remove from heat and add the chai spiced tea bags. Let it brew for 10-15 minutes. Before removing them, squeeze out as much liquid as possible.
  2. Preheat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a 12-hole cupcake tin with cupcake cases.
  3. In a mixing bowl, mix together the softened butter and light brown sugar using an electric mixer until smooth.
  4. Add the eggs and vanilla extract to the mixture. Whisk until well combined.
  5. Gently fold in the self-raising flour, bicarbonate of soda, cinnamon, ground ginger, ground cloves, ground cardamom, and ground nutmeg.
  6. Mix in 90ml of the chai tea infused milk until everything is incorporated smoothly.
  7. Divide the batter among cupcake cases. Bake for 20-25 minutes until golden on top. A skewer inserted into the center should come out clean. Let them cool completely on a wire rack.
  8. For the icing, mix together softened butter, icing sugar, cinnamon, ground cloves, ground cardamom, and remaining tea infused milk using an electric whisk. If too stiff, add more milk gradually.
  9. Pipe or spread the prepared buttercream onto each cooled cupcake using a piping bag fitted with your desired nozzle or simply use a spoon.
  10. Store any leftovers in an airtight container in a cool place. Consume within three days for best freshness.

Nutrition

Find it online: https://lowsugarcooking.com/chai-latte-cupcakes/

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