Chai Tea Cupcake Recipe

Chai tea lattes are my favorite coffee shop treat. Hot, creamy, spicey and perfect for cold mornings when I need a little pick-me-up. For other chai tea lovers out there, these are perfect for an after dinner treat (or maybe even a quick breakfast!)

Chai Tea Cupcakes

Yield 12 cupcakes

• 2 tsp loose chai tea or 2 chai tea bags
• If using loose tea, you'll need a fine mesh strainer
• 3/4c milk
• 2c flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp ground ginger
• pinch of ground cloves
• 8 tbsp butter, softened
• 1c sugar
• 1 tsp vanilla
• 2 eggs

Preheat oven to 350 degrees.

Simmer milk and tea over low/medium heat for 5 minutes or until milk is a caramel color. If using loose tea, pour mixture through a fine mesh strainer and set aside.

Beat butter and sugar until fluffy and combined. Add each egg, one at a time.

In a medium bowl, sift flour, baking powder, baking soda, salt, and spices. Add this dry mixture to the butter mixture, alternating between the dry and milk/tea mixtures. Only mix until combined so you don't overmix. Overmixing=dry cupcakes.

Fill each cupcake liner with until 3/4 full. Bake for 15-17 minutes until toothpick inserted comes out clean. Let cool completely before frosting.

Vanilla Buttercream

Yields enough for 12 cupcakes

• 8 tbsp butter, softened
• 2c confectioners sugar
• 1 tsp vanilla
• 1 tbsp milk, as needed
• cinnamon sugar, optional

Begin by beating butter until fluffy, then slowly add sugar. Once combined, add vanilla and tbsp milk. If the buttercream is still too thick, add more milk in small increments.

I frosted these cupcakes with a piping bag and a large circle piping tip. Top with a pinch of cinnamon sugar and enjoy.

Break this recipe out the next time you are looking for something a little different to serve!