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Chai Latte Cupcakes
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Chai Latte Cupcakes

Chai tea infused cupcakes with warming spices, topped with spiced buttercream
Course Dessert
Cuisine Indian
Keyword Cupcake
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 454kcal
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

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