These chai cupcakes are such a delight, they are light, aromatic, and capture the warming spices of chai.
Easy Chai Cupcakes
Each bite brings the nostalgic essence of chai – with hints of cardamom, cinnamon, and ginger – wrapped in a fluffy cupcake. The best part? They’re easy to make and bring a little bit of that festive magic into your kitchen. Whether you’re celebrating with family or just indulging yourself, these cupcakes are a delicious treat that bring the comfort of chai to every bite.
Ingredients
- 150 ml fresh full fat milk
- 2 Tetley tea bags
- 120 g half cup unsalted butter, room temperature
- 150 g three-quarters cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 160 g one and a quarter cups cake flour, sifted
- 1 teaspoon baking powder
- Quarter teaspoon baking soda
- Quarter teaspoon salt
- Half teaspoon ground cinnamon
- Quarter teaspoon ground cardamom
- Quarter teaspoon ground ginger
- Eighth teaspoon ground cloves
- Butter Icing with Chai Flavour
- 200 g 1 cup unsalted butter, room temperature
- Quarter cup whole milk or cream
- 1 teaspoon vanilla extract
- Half teaspoon ground cinnamon
- Quarter teaspoon ground cardamom
- 1 Tetley tea bag optional, for extra chai flavour
Instructions
- Preheat your oven to 180°C and line a cupcake tray with paper liners.
- Heat the milk in a small saucepan until simmering. Add the Tetley tea bags and let it steep for 10 minutes. Remove the tea bags and set the milk aside to cool.
- In a bowl, whisk together the flour, baking powder, salt, and chai spice blend.
- In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the flour mixture, alternating with the cooled tea-infused milk. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean. Let the cupcakes cool completely on a wire rack.
- To make the frosting, beat the butter until creamy. Gradually add the icing sugar and continue to beat until light and fluffy.
- Mix in the cooled masala chai concentrate and vanilla extract until well combined.
- Pipe or spread the frosting onto the cooled cupcakes.
- Optionally, dust with a little extra chai spice blend for an added kick.
- Enjoy your delicious chai cupcakes with a cup of your favourite tea!