why make this recipe

Chai Latte Cupcakes are the perfect blend of warmth and sweetness, bringing the cozy flavors of chai into a delightful dessert. These cupcakes not only taste amazing but also fill your kitchen with the wonderful aroma of spices. They are an excellent choice for an afternoon tea, a special occasion, or just to enjoy anytime you crave a little treat.

how to make Chai Latte Cupcakes

Ingredients:

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

Directions:

To make the chai tea infused milk, warm the milk until it is hot but not boiling. Take it off the heat and add the chai tea bags. Let them brew for 10-15 minutes. Before removing them, squeeze them out as much as possible.
Preheat your oven to 160C Fan/180C/350F/Gas Mark 4. Line a 12-hole cupcake tin with cupcake cases.
In a mixing bowl, mix the softened butter and light brown sugar together until smooth. You can use an electric mixer for this step.
Add the eggs and vanilla extract. Whisk them in until well combined.
Gently add the self-raising flour, bicarbonate of soda, cinnamon, cloves, ginger, cardamom, and nutmeg. Mix everything together gently.
Then, mix in 90 ml of the chai tea infused milk.
Divide the mixture evenly into the cupcake cases. Bake for 20-25 minutes, or until the tops are golden and a skewer inserted into the middle comes out clean.
Let the cupcakes cool completely on a wire rack.
To make the icing, mix together the softened butter, icing sugar, cinnamon, ground cloves, cardamom, and the chai tea infused milk. Use an electric whisk for the best results. If the buttercream is too stiff, add a little more milk.
Pipe the buttercream onto each cupcake using a piping bag or simply spread it on with a spoon.
Store the cupcakes in an airtight container in a cool place and enjoy the leftovers within 3 days.

how to serve Chai Latte Cupcakes

Serve your Chai Latte Cupcakes with a cup of your favorite tea or coffee. They are perfect for sharing with friends and family. You can also enjoy them as a sweet treat after a meal or as a mid-day pick-me-up.

how to store Chai Latte Cupcakes

To keep your Chai Latte Cupcakes fresh, store them in an airtight container at room temperature. They will stay good for up to 3 days. If you want to keep them longer, consider refrigerating them, but make sure to let them come to room temperature before serving.

tips to make Chai Latte Cupcakes

Make sure your butter is softened to room temperature for easier mixing.
Be careful not to overmix the batter; mix just until everything is combined for light and fluffy cupcakes.
Experiment with different spices according to your taste preferences; you can adjust the amounts for more or less of certain flavors.

variation

You can add chopped nuts or chocolate chips to the cupcake batter for added texture and flavor. Another variation could be to use different teas, such as Earl Grey, to create a unique twist on the classic chai flavor.

FAQs

Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake the cupcakes a day or two in advance. Just keep them stored in an airtight container until you’re ready to ice and serve them.

Q: How can I make these cupcakes gluten-free?
A: To make gluten-free Chai Latte Cupcakes, substitute the self-raising flour with a gluten-free flour blend.

Q: Can I freeze the cupcakes?
A: Yes, you can freeze the cupcakes. Just make sure they are completely cooled and wrapped tightly before placing them in the freezer. Thaw them in the fridge overnight before serving.