Description
These Chai Latte Cupcakes with Caramel Brulée Frosting combine warm chai spices and creamy caramel-infused buttercream to create a decadent dessert perfect for any tea or spice lover. The cupcakes are moist and flavorful from infused chai milk and aromatic spices, topped with a smooth, caramelized brown sugar frosting for an irresistible treat.
Ingredients
Chai Spice Blend
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon all-spice
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
Cupcakes
- 1 cup milk
- 2 bags chai tea
- 2 sticks (1 cup) salted butter, at room temperature
- 1 1/4 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, at room temperature
- 1/2 cup sour cream or Greek yogurt
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 teaspoons chai spice blend (from above)
Caramel Brulée Frosting
- 2 sticks salted butter, at room temperature (divided)
- 1 cup packed dark brown sugar
- 1/2 cup heavy cream
- 2-3 cups powdered sugar
- 1 tablespoon vanilla extract
- 1-2 teaspoons chai spice blend (from above)
Instructions
- Make the chai spice blend: In a shallow bowl, combine cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. Set aside the chai spice blend for use in the batter and frosting.
- Preheat oven and prepare cupcake molds: Preheat your oven to 350°F (175°C). Line 24 cupcake molds with paper liners.
- Steep chai tea in milk: Bring the milk to a boil in a small pot. Remove from heat, add the chai tea bags, cover, and steep for 10 minutes to infuse the milk with chai flavors.
- Prepare cupcake batter: In a large mixing bowl, beat together the 1 cup of room-temperature butter and granulated sugar until light and fluffy. Add vanilla extract and sour cream, beating until smooth. Beat in eggs one at a time until fully incorporated. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and 3 teaspoons of the chai spice blend. Gradually add the dry ingredients to the wet mixture, then stream in the chai-infused milk while beating until just combined. Avoid overmixing.
- Bake cupcakes: Divide the batter evenly among the prepared cupcake liners. Bake in the preheated oven for 22-25 minutes or until the tops are set and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely on a wire rack.
- Make caramel brulée frosting base: In a medium saucepan, melt 1 stick of butter with the dark brown sugar and heavy cream over medium heat. Bring to a boil, cooking for 2 minutes until the sugar is dissolved and mixture is smooth. Add a pinch of salt, then remove from heat. Transfer the caramel mixture to a mixing bowl and chill in the freezer (or refrigerator) for about 15 minutes until cool to the touch.
- Finish frosting: Retrieve the cooled caramel mixture from the freezer. Add the remaining 1 stick of butter, vanilla extract, 2-3 cups powdered sugar, and 1-2 teaspoons of chai spice blend. Beat with a mixer until smooth, creamy, and well combined. Adjust powdered sugar quantity to achieve desired frosting consistency.
- Frost the cupcakes: Using a piping bag or spatula, frost each cooled cupcake generously with the caramel brulée frosting. Optionally, garnish with cinnamon sticks or sprinkle additional cinnamon on top for decoration.
Notes
- The Caramel Brulée topping is made by caramelizing brown sugar and butter which gives a rich, toffee-like flavor complementing the chai spices.
- Use full-fat sour cream or Greek yogurt for moisture and slight tang in the cupcakes.
- Tea bags can be replaced with your favorite chai loose leaf tea for more robust flavor.
- For a dairy-free version, substitute milk and butter with plant-based alternatives and ensure yogurt is dairy-free.
- Cupcakes are best enjoyed within 2 days, stored in an airtight container at room temperature or refrigerated.
- Bring eggs and butter to room temperature before mixing for better texture.
- Adjust the chai spice to your preference; this recipe has a balanced but noticeable chai flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
