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    Chai Latte Cupcakes

    15/01/2017 by thebakingexplorer 15 Comments

    Jump to Recipe Print Recipe
    Chai Latte Cupcakes

    These Chai Latte Cupcakes are super fluffy and are packed with tons of flavour from both the buttercream and the sponge. They are dark, spiced and deliciously warming which make them perfect for cosy indoor baking, especially during autumn or winter. Pair one with a hot drink (perhaps a chai latte!) and you've got a match made in heaven!

    Chai Latte Cupcakes

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I really recommend using light brown soft sugar if you can, as it gives the cupcakes a lovely caramel flavour. But if you can't get hold of it, you can use golden caster sugar or regular caster sugar (superfine sugar) instead.
    • I used unsalted butter for the buttercream, for the cupcakes I used a baking spread (I like Stork).
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Chai Latte Cupcakes

    Start by warming up the milk, add the chai spiced tea bags to it and leave them to brew for around 10 minutes. Before removing them, squeeze them out as much as you can. To make the cupcakes, start by whisking the light brown sugar and butter together.

    Then add the eggs and vanilla, and whisk them in. Next, add the tea infused milk, self raising flour, bicarbonate of soda and all of the spices.

    Divide the mixture between 12 cupcake cases and bake them for 20-25 minutes until they are golden on top and a skewer comes out clean. I let them cool completely. To make the buttercream, mix together butter, icing sugar, cinnamon, ground cloves, cardamom and the tea infused milk.

    Chai Latte Cupcakes

    How long do the cupcakes last for and can they be frozen?

    The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream (but do not freeze the cinnamon sticks and star anise). To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream.

    Can you make the cupcakes with plain/all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

    Can the cupcakes be made gluten or dairy free?

    Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 2 teaspoons baking powder. You may also like to add ¼ tsp Xantham Gum for better texture. For a dairy free version, use a dairy free baking spread for the cupcakes and the buttercream, and a dairy free milk for the tea infused milk.

    Chai Latte Cupcakes

    What is a chai latte?

    A chai latte is a tea based drink that's infused with spices like cinnamon, cardamom, cloves and ginger. Frothy milk is then added to create a creamy drink. Although lattes are usually associated with coffee, a chai latte does not contain coffee. The drink originates from India, where it is commonly enjoyed without milk and known as "masala chai", which translates to "mixed spice tea". The word "chai" means "tea", so when you say "chai tea", you are in fact saying "tea tea"!

    More tips for making the Chai Latte Cupcakes:

    • I used a Wilton 1M nozzle to pipe the buttercream onto the cupcakes, but you can use any nozzle you prefer or spread it on with a spoon.
    • The star anise and cinnamon stick decorations are optional (and although technically edible, you won't want to eat them!), you can decorate with the cinnamon sugar only if you prefer.
    Chai Latte Cupcakes

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • Cupcake tin
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Electric hand mixer
    • Piping bags
    • Wilton 1M Piping nozzle
    • White cupcake cases
    • Chai tea bags

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Chai Latte Cupcakes
    Chai Latte Cupcakes

    Chai Latte Cupcakes

    Chai tea infused cupcakes with warming spices, topped with spiced buttercream
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Keyword: Cupcake
    Prep Time: 45 minutes
    Cook Time: 20 minutes
    Total Time: 1 hour 5 minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the chai tea infused milk

    • 150 ml Milk whole or semi-skimmed
    • 4 Chai tea bags

    For the cupcake sponge

    • 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
    • ¼ tsp Bicarbonate of soda
    • ½ tsp Cinnamon
    • ¼ tsp Ground ginger
    • ¼ tsp Ground cloves
    • ¼ tsp Ground cardamom
    • ¼ tsp Ground nutmeg

    For the buttercream

    • 2 ½ tbsp Chai tea infused milk
    • 200 g Butter softened, unsalted
    • 400 g Icing sugar
    • ¼ tsp Cinnamon
    • ⅛ tsp Ground cardamom
    • ⅛ tsp Ground cloves

    For the cinnamon sugar

    • ½ tbsp Demerara sugar
    • A generous pinch of cinnamon (approx 1/16 tsp)
    Metric - US Customary

    Instructions

    • To make the chai tea infused milk, warm up the milk until it is hot but not boiling, take it off the heat and add the chai spiced tea bags. Leave to brew for 10-15 minutes. Before removing them, squeeze them out as much as possible
    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a 12 hole cupcake tin with cupcake cases
    • In a mixing bowl mix together the butter and sugar, ideally using an electric mixer, until smooth
    • Add the eggs and vanila extract, and whisk them in
    • Add the self raising flour, bicarbonate of soda, cinnamon, cloves, ginger, cardamom and nutmeg, and whisk together gently
    • Then mix in 90ml of the infused milk
    • Divide the mixture the cupcake cases and bake for 20-25 minutes until they are golden on top and a thin skewer inserted into the middle of a cupcake comes out clean. Let them cool completely on a wire rack
    • Make the icing by mixing together the butter, icing sugar, cinnamon, ground cloves, cardamom and tea infused milk. For best results use an electric whisk. If the buttercream is too stiff you can add a little more milk
    • Pipe the buttercream onto each cupcake using a piping bag fitted with your chosen nozzle. Or spread on with a spoon
    • Store in an airtight container in a cool place, and eat leftovers within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 454kcal | Carbohydrates: 58g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 243mg | Potassium: 68mg | Fiber: 1g | Sugar: 45g | Vitamin A: 758IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

    If you like this, check out more of my Cupcake recipes!

    « Vegan Raspberry & Coconut Tarts
    15 Healthy Chinese New Year Recipes »

    Reader Interactions

    Comments

    1. Kirsty Hijacked By Twins

      January 15, 2017 at 4:28 pm

      I love chai tea so would definitely love these little cupcakes! Thank you for sharing with #CookBlogShare x

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 10:00 pm

        Thanks Kirsty! They are packed with chai flavour!

        Reply
    2. Mandy Sneaky Veg

      January 15, 2017 at 8:42 pm

      I haven't made cupcakes for ages and these chai ones sound so good! Hope all goes well with the move xxx

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 10:04 pm

        Thanks Mandy! I think these would be great cupcakes to make if it's been a while 🙂

        Reply
    3. Angela Entwistle

      January 16, 2017 at 12:46 pm

      You know I have to admit that I've never tried chai tea! I'm going to have to rectify that! These look so scrummy Kat especially with the pretty swirl of spiced buttercream! Hope the move goes well.
      Angela x

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 10:05 pm

        I don't even drink tea, but I love these cupcakes! Thanks Angela!

        Reply
      • Meliza

        September 19, 2022 at 6:14 pm

        Im excited to try this recipe! Currently im into an iced chai latte with pumpkin sweet cream foam, how could I add the pumpkin flavor to the frosting?

        Reply
        • thebakingexplorer

          September 19, 2022 at 8:36 pm

          Hi Meliza, is it pumpkin flavour or pumpkin spice flavour? I have never made a pumpkin flavoured buttercream, but if it is pumpkin spice you're after then this buttercream should deliver on that as it's full of the spices found in a pumpkin spice mix 🙂

          Reply
    4. Stuart Vettese

      January 21, 2017 at 4:51 pm

      These are just my 'cup of tea' Kat - pardon the pun! Love chai in anything and these look gorgeous x

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 10:05 pm

        Haha, I love a good pun! Thanks Stuart!

        Reply
    5. Kate Glutenfreealchemist

      January 21, 2017 at 8:19 pm

      Love the cupcakes. They sound delicious and your icing is so beautiful. Did you ice from the inside to the edge?

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 10:06 pm

        I did indeed ice from the inside from the edge, I'm really loving the technique at the moment 🙂

        Reply
    6. Elizabeth

      February 01, 2017 at 7:10 am

      This is such a great idea! I'm terrible for buying all sorts of boxes of tea and then not drinking them (I like what I like and there's a lot of tea I don't like!). I need to try this recipe as it sounds lovely! Thank you for sharing with the No Waste Food Challenge!

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 10:07 pm

        Thanks Elizabeth! I do hope you try this recipe and I hope you enjoy them!

        Reply
    7. Camilla

      November 14, 2022 at 11:53 pm

      5 stars
      Tasted so amazing made 3 times now and everyone loves them !!

      Reply

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