These flavorful chai latte cupcakes with buttercream frosting smell just as good as they taste! Chai tea can be replaced with Earl Grey tea to make London fog cupcakes. Remaining frosting can be kept in the refrigerator in a sealed container for up to 3 days.

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Recipe Summary

prep:
30 mins
cook:
25 mins
additional:
40 mins
total:
1 hr 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
Cake:
Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.

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  • Warm 3/4 cup milk in a saucepan over medium heat, stirring constantly to make sure it does not burn, until piping hot but not boiling. Add chai tea bags; set aside and steep for 10 minutes.

  • Beat sugar and butter together in a medium bowl using an electric mixer until creamy. Beat eggs in 1 at a time. Stir in vanilla extract.

  • Combine flour, baking powder, and cinnamon in a separate bowl. Add flour mixture to butter mixture and mix well. Stir in 1/2 cup chai mixture until batter is smooth. Spoon batter into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cupcakes cool to room temperature before transferring to the refrigerator to cool completely, about 30 minutes.

  • Blend together butter and 2 cups confectioners' sugar in a bowl using an electric mixer until smooth. Add remaining chai mixture and gradually add remaining 1 cup confectioners' sugar while continuously mixing. Blend until frosting is smooth and fluffy, about 3 minutes.

  • Place frosting into a piping bag, snip off tip of bag with scissors, and pipe onto cooled cupcakes.

Nutrition Facts

404 calories; protein 3.4g 7% DV; carbohydrates 61.7g 20% DV; fat 16.7g 26% DV; cholesterol 72.9mg 24% DV; sodium 198.8mg 8% DV. Full Nutrition
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