Rating: 4 stars
50 Ratings
  • 5 star values: 24
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 4

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

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 cupcakes
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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 calories; protein 2.3g; carbohydrates 22.8g; fat 5.3g; cholesterol 2.2mg; sodium 159.4mg. Full Nutrition
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