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Chai Latte Cupcakes

Chai Latte Cupcakes
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Chai Latte Cupcakes are a delightful fusion of fluffy cake and the aromatic spices of chai, perfect for any gathering or cozy night in. Each cupcake is infused with rich chai tea, offering a warm and inviting flavor profile topped with a creamy spiced buttercream that adds an extra layer of indulgence. Whether you enjoy them at a birthday party or as a sweet treat with your afternoon tea, these cupcakes are sure to impress both family and friends. Easy to make yet elegant enough for special occasions, they embody the comforting essence of chai in every bite.

Ingredients

Scale
  • 150 ml Milk (whole or semi-skimmed)
  • 4 Chai tea bags
  • 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
  • 1/4 tsp Bicarbonate of soda
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ground ginger
  • 1/4 tsp Ground cloves
  • 1/4 tsp Ground cardamom
  • 1/4 tsp Ground nutmeg
  • 2 1/2 tbsp Chai tea infused milk
  • 200 g Butter (softened, unsalted)
  • 400 g Icing sugar
  • 1/4 tsp Cinnamon
  • 1/8 tsp Ground cardamom
  • 1/8 tsp Ground cloves
  • 1/2 tbsp Demerara sugar
  • A generous pinch of cinnamon (approx 1/16 tsp)

Instructions

  1. Brew chai tea by steeping tea bags in warm milk for 10-15 minutes.
  2. Preheat oven to 160C (fan) / 180C / 350F. Line a cupcake tin with cases.
  3. Beat softened butter and light brown sugar until smooth. Add eggs and vanilla; mix well.
  4. Gently fold in self-raising flour, bicarbonate of soda, and spices.
  5. Mix in chai-infused milk until combined.
  6. Fill cupcake cases evenly and bake for 20–25 minutes until golden; cool on a wire rack.
  7. For spiced buttercream, beat softened butter and icing sugar together; add chai-infused milk and spices until creamy.
  8. Frost cooled cupcakes and serve.

Nutrition

Find it online: https://lowfatfoodie.com/chai-latte-cupcakes/