Sweet & Spicy Chai Tea Latte Cupcakes
Posted on December 09 2019
A simple recipe for chai tea-based cupcakes topped with vanilla buttercream frosting. Have a sweet tooth? Give these little cupcakes a try! Blogger Marcella says they "taste like a chai tea latte in a cupcake form." She also writes:
"The base of the cupcake is infused with Stash Tea's Double Spice Chai black tea & sweetened with a dark brown sugar. The tea packs so much flavor! Just opening the bag made the whole room smell delicious. For the frosting, I went with a light version of a buttercream to act as the whipped cream on a latte. I did a classic style American vanilla buttercream, but at the end added in a touch of whipping cream to lighten up the texture."
This recipe is brought to you by Marcella from MODEST MARCE.
Ingredients
For the chai cupcake cake
- 2 teaspoon loose leaf Double Spice Chai black tea or 2 tea bags Double Spice Chai black tea
- 1 cup whole milk
- 1 cup unsalted butter, softened
- 1-1/2 cups dark brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon vegetable oil
- 2-1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cardamon
For the whipped buttercream frosting
- 1 pound unsalted butter, room temperature
- 3 to 4 cups icing sugar, or to taste
- 1 teaspoon pure vanilla extract
- 1/3 cup whipping cream, cold
- 1 teaspoon ground cinnamon, for dusting
Directions
- Preheat oven to 325 degrees.
- In a saucepan over low heat add the milk and tea. Let simmer for five minutes to infuse the tea into the milk. do not let the mixture come to a boil. Remove from heat and let cool to room temperature. Strain out tea or remove tea bags.
- In the bowl of a stand mixer fitted with the paddle attachment cream butter and brown sugar.
- Add the eggs one at a time, followed by the vanilla extract. Beat until light and fluffy.
- In a separate bowl sift the flour, baking powder, salt, cinnamon, cloves, and cardamon. Gradually add to stand mixer at low speed.
- Once flour is just combined into the wet ingredients, add the infused milk and beat until batter is smooth.
- Evenly distribute batter amongst lined cupcake tins.
- Bake for 15 minutes, or until the tops bounce back to touch.
- While the cupcakes cool, make the frosting.
- In the bowl of a stand mixer fitted with the paddle attachment add the butter, icing sugar, and vanilla. Beat until light and fluffy, about 5 minutes.
- Add the whipping cream and beat for an additional minute.
- Fill piping bag with frosting and pipe as desired. Sprinkle with a touch of cinnamon and voila!
Double Spice Chai Black Tea
For those that want their chai extra bold and spicy, we've blended exceptional black teas with rich, aromatic spices for a tea that will awaken your senses.
LOOSE LEAF | SHOP NOW
TEA BAG | SHOP NOW
