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noorbakesss
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Chai Spiced Cupcakes with Buttercream
This recipe guides you through making delightful Chai Spiced Cupcakes, perfect for a fall gathering. It features a homemade chai spice blend for maximum flavor, moist cupcakes infused with chai tea, and a rich, spiced buttercream frosting. Note: The provided description for the buttercream ingredients was incomplete; standard ratios and common ingredients have been assumed for a complete recipe.
#Chai
#Cupcakes
#Fall
#Dessert
#Baking
#Autumn
#Sweet
#Spice
#Bakery
Chai tea steeping in milk
Recipe Information
25m
Prep Time
20m
Cook Time
1h 15m
Total Time
12
Servings
Medium
American
English
Nutrition (per serving)
400
Calories
4g
Protein
55g
Carbs
18g
Fat
Cupcake batter in liners
Ingredients
Servings: 12
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Freshly baked cupcakes
Instructions
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- Prepare the Chai Spice Mix: In a small bowl, combine ground cinnamon, ginger, cardamom, and allspice. Mix well and set aside. This is your homemade chai spice blend.2m
Preview2mPreviewPrepare the Chai Spice Mix: In a small bowl, combine ground cinnamon, ginger, cardamom, and allspice. Mix well and set aside. This is your homemade chai spice blend. - Infuse the Milk: Heat the whole milk in a small saucepan until simmering. Remove from heat, add the chai tea bags, and let steep for 10-15 minutes. Squeeze the tea bags to extract flavor, then discard them. Let the infused milk cool to room temperature.15mPreview15mPreviewInfuse the Milk: Heat the whole milk in a small saucepan until simmering. Remove from heat, add the chai tea bags, and let steep for 10-15 minutes. Squeeze the tea bags to extract flavor, then discard them. Let the infused milk cool to room temperature.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 3 tsp of the prepared chai spice mix, baking powder, baking soda, and salt. Set aside.3m
Preview3mPreviewCombine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 3 tsp of the prepared chai spice mix, baking powder, baking soda, and salt. Set aside. - Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.5m
Preview5mPreviewCream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. - Add Wet Ingredients: Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.3m
Preview3mPreviewAdd Wet Ingredients: Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. - Alternate Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the cooled chai-infused milk and sour cream (or Greek yogurt), beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.4m
Preview4mPreviewAlternate Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the cooled chai-infused milk and sour cream (or Greek yogurt), beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. - Prepare for Baking: Line a 12-cup muffin tin with paper liners. Fill each liner about two-thirds full with cupcake batter.2m
Preview2mPreviewPrepare for Baking: Line a 12-cup muffin tin with paper liners. Fill each liner about two-thirds full with cupcake batter. - Bake Cupcakes: Preheat your oven to 175°C (350°F). Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.22m
Preview22mPreviewBake Cupcakes: Preheat your oven to 175°C (350°F). Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. - Prepare Buttercream: In a large bowl, cream the softened unsalted butter until light and fluffy. Gradually add the sifted powdered sugar, beating until smooth. Add vanilla extract and optional 1 tsp chai spice mix. If the buttercream is too thick, add heavy cream or milk one tablespoon at a time until desired consistency is reached.10m
Preview10mPreviewPrepare Buttercream: In a large bowl, cream the softened unsalted butter until light and fluffy. Gradually add the sifted powdered sugar, beating until smooth. Add vanilla extract and optional 1 tsp chai spice mix. If the buttercream is too thick, add heavy cream or milk one tablespoon at a time until desired consistency is reached. - Frost and Serve: Once the cupcakes are completely cool, transfer the buttercream to a piping bag with your preferred tip, or spread it with an offset spatula. Decorate the cupcakes as desired and serve.5m
Preview5mPreviewFrost and Serve: Once the cupcakes are completely cool, transfer the buttercream to a piping bag with your preferred tip, or spread it with an offset spatula. Decorate the cupcakes as desired and serve.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
