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Chai Spice Cupcakes | Teak & Thyme

Chai Spice Cupcakes

  • Author: Gail Ng
  • Prep Time: 45 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 5 mins
  • Yield: 12 cupcakes 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

Recipe for fluffy and moist chai spice cupcakes with chai buttercream frosting and a sprinkling of cinnamon that are perfect for Fall


Scale

Ingredients

Chai Spice Cupcakes

  • 215g all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon chai/black tea leaves, finely ground
  • 60g cup unsalted butter, at room temperature
  • 220g granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/4 cup milk

Chai Spice Buttercream Frosting

  • 230 g (2 sticks) unsalted butter, room temperature
  • 400 g powdered sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon chai/black tea leaves, finely ground
  • 1 tablespoon vanilla extract
  • 12 tablespoons milk

Instructions

Chai Spice Cupcakes

  1. Preheat the oven to 350F. Line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, spices, tea leaves, and salt.
  3. In another mixing bowl, beat the butter with an electric mixer until creamy.
  4. Add the sugar and beat on high speed until fluffy.
  5. Add vanilla extract and eggs, one at a time, mixing well on medium speed until combined.
  6. With the mixer on low speed, add in half the dry ingredients and the milk.
  7. Add in the other half of the dry ingredients and mix on medium speed until the batter is combined.
  8. Using two spoons, scoop about 1 heaping spoonful into each cupcake liner until about 3/4 full.
  9. Bake in preheated oven for about 18 minutes. A toothpick inserted into the middle of a cupcake should come out clean.
  10. Remove from oven and let cool completely before frosting.

Chai Spice Buttercream Frosting

  1. In a mixing bowl, beat the butter with an electric mixer on high speed until creamy.
  2. With the mixer on low speed, add in the sugar, spices, tea leaves, and vanilla extract, mixing until combined.
  3. Beat on high speed for an additional 2 to 3 minutes until fluffy and creamy.
  4. If the frosting seems too thick, mix in a tablespoon of milk at a time until a pipeable consistency is achieved.
  5. Transfer frosting to a piping bag with a French star piping tip.
  6. Pipe frosting onto the tops of the cupcakes.
  7. Sprinkle frosting with a bit of cinnamon, if desired.

Notes

You will have plenty of frosting left if you don’t go crazy with the piping. Freeze or store in an airtight container for something else!

Keywords: chai spice cupcakes, chai tea cupcakes, chai cupcakes, chai spice buttercream, fall baking recipe, fall dessert recipe

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