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Chai Latte Cupcakes with Chai Buttercream
Dessert

Chai Latte Cupcakes with Chai Buttercream

1 h 15 minServes 12Nutri-Score D€€
from @noorbakesss4 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • ground cinnamon (for the chai spice mix)Spices2 pieces
  • ground ginger (for the chai spice mix)Spices1 piece
  • ground cardamom (for the chai spice mix)Spices1 piece
  • ground allspice (for the chai spice mix)Spices0.8 pieces
  • chai tea bagsPantry2 pieces
  • whole milk (warmed and infused with chai)Dairy120 ml
  • all purpose flourGrains210 g
  • baking powder (teaspoon)Pantry1 piece
  • baking soda (teaspoon)Pantry0.3 pieces
  • salt (teaspoon)Spices0.3 pieces
  • unsalted butter (softened, divided between batter and buttercream)Dairy363 g
  • granulated sugarPantry200 g
  • eggs (large, room temperature)Dairy3 pieces
  • vanilla extract (teaspoons, divided between batter and buttercream)Pantry3 pieces
  • sour cream (or full fat Greek yogurt)Dairy120 g
  • icing sugar (sifted)Pantry480 g
  • heavy creamDairy40 ml
  • cinnamon sticks (for decoration)Spices12 pieces

per serving

Nutrition

522kcal

Carbs
65 g
Proteins
4 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Muffin pan
  • Mixing bowl ×3
  • Whisk
  • Hand mixer
  • Saucepan
  • Oven
  • Cooling rack
  • Piping bag

step by step

Method

  1. Make the chai spice mix

    • Combine the ground cinnamon, ground ginger, ground cardamom and ground allspice in a small bowl.
    • Stir well and set aside.
    Step 1

  2. Infuse the milk and preheat the oven

    • Warm the milk in a saucepan until steaming, then add the chai tea bags.
    • Steep for 10 minutes, squeeze out the excess from the bags and let the milk cool.
    • Preheat the oven to 175 °C and line a 12 hole muffin tin with paper cases.
    Step 2

  3. Mix the dry ingredients

    • Whisk the flour, chai spice mix, baking powder, baking soda and salt together in a bowl.
    Step 3

  4. Beat the butter, sugar and eggs

    • In another bowl, beat the softened butter and sugar until light and fluffy.
    • Beat in the sour cream, then add the eggs one at a time, mixing well after each.
    • Stir in the vanilla extract.
    Step 4

  5. Combine the batter

    • Mix the dry ingredients into the butter mixture until just combined.
    • Gently fold in the cooled chai infused milk.
    Step 5

  6. Bake the cupcakes

    • Divide the batter between the paper cases.
    • Bake for 18–22 minutes, until a skewer inserted in the centre comes out clean.
    • Let the cupcakes cool completely on a rack.
    Step 6

  7. Make the chai buttercream

    • Beat the softened butter until pale and creamy.
    • Add the icing sugar, chai spice mix and a small pinch of salt, then beat until smooth.
    • Mix in the vanilla extract and heavy cream, then whip until light and fluffy.
    Step 7

  8. Decorate and serve

    • Pipe or spread the buttercream over the cooled cupcakes.
    • Top each cupcake with a cinnamon stick and optionally dust lightly with ground cinnamon.
    Step 8
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