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Publisher Photo
My brother made me a batch of cupcakes using the flavors from my all-time favorite coffeehouse drink—chai tea latte. What brotherly love! —Allison LaMarca, Cypress, Texas
Recommended: Chai Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + cooling Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + cooling Bake: 15 min. + cooling

Ingredients

  • 1 cup 2% milk
  • 3 chai tea bags
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground nutmeg
  • 1-1/2 teaspoons ground cloves
  • 1 teaspoon ground ginger
  • Pinch salt
  • FROSTING:
  • 1/2 cup butter, softened
  • 1-1/2 teaspoons vanilla extract
  • 4-1/2 cups confectioners' sugar
  • 5 to 6 tablespoons 2% milk
  • Additional nutmeg, optional

Directions

Preheat oven to 350°. Line 12 muffin cups with paper or foil liners.
In a small saucepan, bring milk to a simmer (do not boil); remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags; cool tea completely.
Cream butter and sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, spices and salt; add to creamed mixture alternately with steeped milk, beating well.
Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting, beat butter and vanilla until creamy. Gradually beat in confectioners' sugar and enough milk to reach desired consistency. Spread over cupcakes. If desired, sprinkle with nutmeg. Yield: 1 dozen.
Originally published as Chai Tea Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p124

  • 1 cup 2% milk
  • 3 chai tea bags
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground nutmeg
  • 1-1/2 teaspoons ground cloves
  • 1 teaspoon ground ginger
  • Pinch salt
  • FROSTING:
  • 1/2 cup butter, softened
  • 1-1/2 teaspoons vanilla extract
  • 4-1/2 cups confectioners' sugar
  • 5 to 6 tablespoons 2% milk
  • Additional nutmeg, optional
  1. Preheat oven to 350°. Line 12 muffin cups with paper or foil liners.
  2. In a small saucepan, bring milk to a simmer (do not boil); remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags; cool tea completely.
  3. Cream butter and sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, spices and salt; add to creamed mixture alternately with steeped milk, beating well.
  4. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  5. For frosting, beat butter and vanilla until creamy. Gradually beat in confectioners' sugar and enough milk to reach desired consistency. Spread over cupcakes. If desired, sprinkle with nutmeg. Yield: 1 dozen.
Originally published as Chai Tea Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p124

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