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Chai Spiced Cupcakes

These delicious and aromatic cupcakes are made with a blend of the warm spices of chai tea. Topped with a fluffy frosting and packed full of a rich and fragrant flavor that is both sweet and spicy.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 490 kcal

Ingredients
  

  • ½ cup salted butter softened
  • 1 cup granulated sugar
  • 1 egg
  • ⅔ cup whole milk
  • 1 tsp vanilla extract
  • 2 tbsp chai tea concentrate optional
  • 1 ½ cups cake flour
  • 1 ½ tsp baking powder
  • ½ tbsp chai tea
  • 1 tsp cinnamon

For the frosting:

  • 1 cup salted butter softened
  • 2 ½ cups powdered sugar
  • ½ tbsp chai tea
  • 2 tsp cinnamon
  • ½ cup cinnamon sugar

Instructions
 

  • Preheat the oven to 325 degrees.
  • In the bowl of an electric mixer, add the ½ cup salted butter and 1 cup granulated sugar and beat on medium-high speed until light and fluffy, about 4 minutes.
    ½ cup salted butter, 1 cup granulated sugar
  • Add the 1 egg and 1 tsp vanilla extract and mix until combined. Add the ⅔ cup whole milk and 2 tbsp chai tea concentrate and stir until combined.
    1 egg, 1 tsp vanilla extract, 2 tbsp chai tea concentrate, ⅔ cup whole milk
  • In a small bowl, whisk together the 1 ½ cups cake flour, 1 ½ tsp baking powder, ½ tbsp chai tea, and 1 tsp cinnamon. Add the dry ingredients to the mixer and mix on medium speed for about 2 minutes until a smooth batter forms.
    1 ½ cups cake flour, ½ tbsp chai tea, 1 tsp cinnamon, 1 ½ tsp baking powder
  • Line a muffin tin with paper liners and use an ice cream scoop to fill them 3/4 full with batter.
  • Bake for 15 minutes until a toothpick comes out clean.
  • In the bowl of an electric mixture, start the frosting by beating the 1 cup salted butter on high speed for 5 minutes. Add the 2 ½ cups powdered sugar, ½ tbsp chai tea, and 2 tsp cinnamon and beat on medium speed for an addition 5 minutes until the frosting is light and fluffy and has increased in volume.
    1 cup salted butter, 2 ½ cups powdered sugar, ½ tbsp chai tea, 2 tsp cinnamon
  • Fill a piping bag fitted with a 1 inch round tip. Pipe a round of frosting onto the cooled cupcakes and dip into the ½ cup cinnamon sugar until coated. Pipe an additional swirl of frosting on top of the cupcake as shown in the picture. Sprinkle lightly with cinnamon and serve.
    ½ cup cinnamon sugar
Keyword Autumn, Cupcakes, Fall, Halloween