Description
Indulge in the cozy flavors of Spiced Chai Latte Cupcakes, a perfect treat for chilly afternoons or festive gatherings. These delightful cupcakes are infused with warm spices like cinnamon and cardamom, topped with creamy frosting that complements their fluffy texture. Easy to make and sure to impress, these cupcakes will elevate your dessert game and leave your taste buds dancing with joy.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- ¾ cup brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs (room temperature)
- ½ cup milk (whole or preferred)
- 1 tsp vanilla extract
- For the Frosting: ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, cinnamon, cardamom, ginger, and brown sugar.
- In another bowl, cream butter until light and fluffy. Gradually mix in the sugar.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and milk until combined.
- Fold dry ingredients into the wet mixture gently until just combined.
- Fill cupcake liners two-thirds full and bake for 18–20 minutes or until golden brown.
- Cool in the pan for five minutes before transferring to a wire rack.
- For frosting, beat butter and cream cheese until smooth; gradually add powdered sugar until creamy.
- Once cupcakes are cooled completely, frost generously and enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 290
- Sugar: 23g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
Keywords: For extra flavor complexity, steep chai tea bags in hot water and use this brewed tea instead of some of the milk. Experiment by adding a pinch of nutmeg or swapping half the flour for almond flour for a gluten-free option.