If you are a fan of Chai tea and Chai lattes, this is a way to incorporate those flavors into your sweets.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.

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  • Heat the milk in a saucepan until almost boiling. Remove from the heat and add the black tea and chai tea bags. Cover and let stand for 10 minutes. Wring out the tea bags into the milk and discard bags. In a medium bowl, whisk together the tea-milk, yogurt, sugar, oil and vanilla. In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves, salt and pepper. Pour the wet ingredients into the dry mixture and stir until blended. Spoon the batter into the prepared cups, dividing evenly.

  • Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting (I prefer vanilla).

Nutrition Facts

147.4 calories; 2.3 g protein; 22.8 g carbohydrates; 2.2 mg cholesterol; 159.4 mg sodium. Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/17/2009
I can't fairly rate this recipe because I modified it. I read about the consistency problems that other people had and It just didn't seem quite right to me that there wasn't any eggs. I doubled the recipe omitted the yogurt completely added two eggs another 1/2 tsp of baking powder and then enough extra flour until I got what "I" consider to be "normal" muffin batter consistency. I also boiled the milk with extra chai spices like cardamon ginger and cinnamon (plus the tea bags) then strained it. This modification came out nearly perfect! Read More
(80)

Most helpful critical review

Rating: 1 stars
11/03/2010
First let me say a few things. I have never given a 1 star rating before. Usually the recipes that I make do have some value to them. The flavor may be a little off the texture may be weird the cooking time may be wrong but their is usually something that I do like. Let me also say that I love chai. I drink chai every morning so I really thought that I was going to like these cupcakes. I followed the recipe exactly. The batter turned out to be watery not just wet but watery. After pouring it into the liners I baked it for 20 minutes and checked them. Not done so left in another 5 minutes not done. After 30 minutes of baking I removed them. They collapsed within minutes. I don't even know how to describe the texture. It's like a really soggy cupcake - like goo in a cupcake liner. I would say tht maybe I did something wrong but I have baked a lot of cupcakes and never had anything like this happen before. I was going to top these with the chai frosting from this site but didn't even want to waste my ingredients trying to save these cupcakes. Sorry! Read More
(35)
52 Ratings
  • 5 star values: 26
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 4
Rating: 4 stars
03/17/2009
I can't fairly rate this recipe because I modified it. I read about the consistency problems that other people had and It just didn't seem quite right to me that there wasn't any eggs. I doubled the recipe omitted the yogurt completely added two eggs another 1/2 tsp of baking powder and then enough extra flour until I got what "I" consider to be "normal" muffin batter consistency. I also boiled the milk with extra chai spices like cardamon ginger and cinnamon (plus the tea bags) then strained it. This modification came out nearly perfect! Read More
(80)
Rating: 4 stars
03/17/2009
I can't fairly rate this recipe because I modified it. I read about the consistency problems that other people had and It just didn't seem quite right to me that there wasn't any eggs. I doubled the recipe omitted the yogurt completely added two eggs another 1/2 tsp of baking powder and then enough extra flour until I got what "I" consider to be "normal" muffin batter consistency. I also boiled the milk with extra chai spices like cardamon ginger and cinnamon (plus the tea bags) then strained it. This modification came out nearly perfect! Read More
(80)
Rating: 1 stars
11/03/2010
First let me say a few things. I have never given a 1 star rating before. Usually the recipes that I make do have some value to them. The flavor may be a little off the texture may be weird the cooking time may be wrong but their is usually something that I do like. Let me also say that I love chai. I drink chai every morning so I really thought that I was going to like these cupcakes. I followed the recipe exactly. The batter turned out to be watery not just wet but watery. After pouring it into the liners I baked it for 20 minutes and checked them. Not done so left in another 5 minutes not done. After 30 minutes of baking I removed them. They collapsed within minutes. I don't even know how to describe the texture. It's like a really soggy cupcake - like goo in a cupcake liner. I would say tht maybe I did something wrong but I have baked a lot of cupcakes and never had anything like this happen before. I was going to top these with the chai frosting from this site but didn't even want to waste my ingredients trying to save these cupcakes. Sorry! Read More
(35)
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Rating: 5 stars
07/26/2008
Loved these! Very moist. I made a vanilla frosting and added a little nutmeg and cinnamon and they were great! Read More
(22)
Rating: 4 stars
11/17/2010
I made these just a few days ago and they were delicious a cousin to carrot cake! I upped all the dry stuff especially the chi tea which I let steep for a bit longer and did without the vanilla because I did not have any and added two eggs. I debated adding the yogurt but ending up throwing it in last second then added flour until I got a nice texture. They came out a beautiful color with a nice spongy texture not too moist at all. (If your batter is too soupy add flour of course!) They really did taste like chi. If yours did not next time use an extra tea bag and steep for longer. I will be making these again. Read More
(18)
Rating: 4 stars
11/01/2010
After reading the reviews I followed one of the modified recipes (double the recipe skip the yogurt add 2 eggs and an additional 1/2 teaspoon baking powder). I also substituted the chai with 8 servings of instant coffee (like Starbucks Via). I used milk chocolate frosting. Went over HUGE at a party. Read More
(14)
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Rating: 3 stars
08/03/2008
Did not care for the texture at all. The taste was very good and "moist" could not even begin to explain the mushy feel. Loved the taste though wish it worked but it just didn't. Read More
(13)
Rating: 2 stars
05/25/2008
The texture of these cupcakes is not very appealing. It tasted like a somewhat mushy pancake although they were fully cooked. The flavor is nice and spicy but the texture really ruined the recipe for me. Read More
(11)
Rating: 5 stars
08/01/2008
I love these! everyone is always asking for them! I have even talked to people who don't like chai tea and they love these cupcakes!! Read More
(11)
Rating: 5 stars
03/14/2011
These cupcakes were amazing! I am a sucker for chai and these hit the spot. I read other reviews that said to omit the yogurt and add two eggs so I went half way and added 1/4 cup yogurt and 1 egg and they were perfect! Turned out just like a cupcake should. I topped it with chai buttermilk frosting also found on this site. YUMMY! I will make them again and again. Read More
(10)