Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup whole milk
2 tablespoons spiced chai tea leaves or 2 spiced chai tea bags
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
For the Spiced Chai Buttercream:
1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons whole milk
2 tablespoons spiced chai tea concentrate (steep 2 tea bags in 2 tablespoons of hot water)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Instructions:
For the Cupcakes:
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a small saucepan, heat the milk until it’s almost boiling, then add the spiced chai tea leaves or tea bags. Steep for about 10 minutes. After steeping, remove the tea leaves or bags and let the tea-infused milk cool to room temperature.
In a medium-sized bowl, whisk together the flour, baking powder, salt, and the ground spices (cinnamon, ginger, cardamom, cloves, nutmeg). Set aside.
In another bowl, using an electric mixer, beat the softened butter until creamy. Add the sugar and continue to beat until the mixture is light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the spiced chai-infused milk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow them to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
For the Spiced Chai Buttercream:
In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar and continue to beat until well combined.
Mix in the whole milk, spiced chai tea concentrate, and the ground spices (cinnamon, ginger, cardamom, cloves, nutmeg) until the frosting is smooth and fluffy.
Assembly:
Once the cupcakes are completely cool, pipe or spread the Spiced Chai Buttercream on top of the cupcakes using your preferred decorating tip.
Optionally, garnish with a sprinkle of ground cinnamon or a whole cinnamon stick for a decorative and aromatic touch.
These Spiced Chai Cupcakes bring the warm and comforting flavors of chai tea into a delightful dessert. Enjoy the aromatic spices and cozy feel of a spiced chai latte in every bite!