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Chai Tea Cupcakes

Total Time

Prep: 25 min. + cooling Bake: 15 min. + cooling

Makes

1 dozen

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

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

  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.

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Reviews

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Average Rating:
  • Remenec
    Jan 16, 2018

    Wow! These cupcakes are very spicy and delicious! I used 3 cups of sugar in the icing and used whole milk in place of 2% milk. I also dusted the cupcakes with cinnamon rather than ginger. All in all, a tasty recipe if you love chai spices!