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Chai Latte Cupcakes with Whipped Chai Buttercream Recipe

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4.2 from 25 reviews

  • Author: Ava
  • Total Time: 42 minutes
  • Yield: 14-15 standard size cupcakes

Description

These soft and moist chai latte cupcakes capture the warm, spicy flavors of a classic chai latte in a delightful cupcake form. Infused with a homemade chai spice blend and steeped chai tea, these cupcakes are topped with a luscious whipped chai buttercream that perfectly complements the spiced cake, making them an irresistible treat that tastes just like your favorite coffeehouse chai latte.

Ingredients

Chai Spice Mix

  • 2 and 1/2 teaspoons ground cinnamon
  • 1 and 1/4 teaspoons ground ginger
  • 1 and 1/4 teaspoons ground cardamom
  • 1/2 teaspoon ground allspice

Cupcakes

  • 1 bag chai tea
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1 and 3/4 cups (207g) cake flour (spooned & leveled)
  • 3 and 1/2 teaspoons chai spice mix (above)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large egg whites, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) sour cream or plain yogurt, at room temperature

Chai Spice Buttercream

  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
  • 5.5 – 6 cups (660-720g) confectioners’ sugar
  • 2 teaspoons chai spice mix, divided
  • 1/4 cup (60ml) heavy cream
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • Optional for garnish: cinnamon sticks + mix of remaining chai spice mix and a pinch of granulated sugar

Instructions

  1. Prepare chai spice mix: Combine ground cinnamon, ground ginger, ground cardamom, and ground allspice in a small bowl. You will have a total of 5 and 1/2 teaspoons for use in the cupcakes, buttercream, and garnish.
  2. Steep the tea: Heat the whole milk to boiling or microwave for 1-2 minutes. Pour over one chai tea bag and steep for 20-30 minutes to infuse the flavors. Cool the chai milk to room temperature before using. This step can be done a day ahead and refrigerated.
  3. Preheat oven and prepare pans: Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and a second pan with 2-3 liners as this recipe yields 14-15 cupcakes. Set aside.
  4. Mix dry ingredients: In a medium bowl, whisk together cake flour, 3 and 1/2 teaspoons chai spice mix, baking powder, baking soda, and salt. Set aside.
  5. Make cupcake batter: Using a handheld or stand mixer with a whisk attachment, beat softened butter and granulated sugar on high speed until smooth and creamy, about 2 minutes. Scrape the bowl as needed. Beat in the egg whites on high until combined, about 2 minutes. Add sour cream and vanilla extract, mixing well. On low speed, gradually add the dry ingredients until just incorporated. With mixer running on low, slowly pour in the chai milk and mix until combined. Do not overmix; the batter will be slightly thick and aromatic.
  6. Fill cupcake liners and bake: Spoon or pour the batter into prepared liners, filling each about 2/3 full to prevent overflow. Bake for 20-22 minutes, or until a toothpick inserted comes out clean. For mini cupcakes (around 35), bake 11-13 minutes at the same temperature. Cool cupcakes completely before frosting.
  7. Prepare chai spice buttercream: Using a mixer fitted with a paddle attachment, beat butter on medium speed until creamy, about 2 minutes. Add 5 and 1/2 cups confectioners’ sugar, heavy cream, 1 and 3/4 teaspoons chai spice mix, vanilla extract, and a pinch of salt. Beat on low for 30 seconds, then increase to high speed and beat 2 minutes. If frosting appears curdled or greasy, add up to 1/2 cup more confectioners’ sugar gradually to smooth it. If too thick, add a tablespoon of cream at a time. Adjust salt or sweetness as needed.
  8. Frost and garnish: Frost the completely cooled cupcakes using a piping bag fitted with Wilton 8B tip or spread with a spatula. Garnish some cupcakes with cinnamon sticks and a sprinkle of the remaining chai spice mix blended with a pinch of granulated sugar for extra flavor and decoration.
  9. Storage: Cover and refrigerate leftovers for up to 5 days. Frosted or unfrosted cupcakes can be frozen for 2-3 months; thaw in refrigerator overnight before serving.

Notes

  • Make Ahead: Prepare the chai spice mix and steep the milk a day in advance for convenience. Cupcakes and frosting can also be made a day ahead and refrigerated until use.
  • Freezing: Frosted or unfrosted cupcakes freeze well for 2-3 months. Thaw in refrigerator overnight.
  • Steeping Option: You can steep a second chai tea bag in heavy cream for an intensified buttercream flavor if desired.
  • Cake Flour Substitute: If cake flour is unavailable, use a homemade substitute by mixing all-purpose flour with cornstarch and spooning & leveling correctly.
  • Room Temperature Ingredients: Ensure all refrigerated ingredients are at room temperature for optimal batter consistency and mixing.
  • Leftover Egg Yolks: Have three leftover egg yolks? Consider custards, puddings, or other egg-yolk-based recipes.
  • Tips for Best Cupcakes: Follow best practices like properly measuring flour, not overmixing batter, and preheating your oven completely for perfect cupcakes.
  • Special Tools: 12-cup muffin pan, cupcake liners, electric mixer, whisk, rubber spatula, piping bag, Wilton 8B tip, cupcake carrier for storage.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/chai-latte-cupcakes-with-whipped-chai-buttercream-recipe/