Easy Chai Latte Cupcakes
These homemade Chai Latte cupcakes combine comforting chai spices with the rich flavor of brown butter. Each light and fluffy cupcake is topped with a silky smooth spiced frosting that is unbeatable!
Servings 18 cupcakes
Ingredients
Chai Spice
- 1/2 teaspoon cardamom ground
- 1/2 teaspoon allspice ground
- 1/2 teaspoon nutmeg ground
- 1/2 teaspoon cloves ground
- 1 teaspoon cinnamon ground
- 1½ teaspoon ginger ground
For the Cupcakes
- 1 cup chai latte* prepared
- 1¾ cup cake flour*
- 1 tablespoon chai spice
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown butter*
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
For the Frosting
- 1 cup butter softened
- 3 cups powdered sugar
- 3/4 teaspoon chai spice
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
Chai Spice:
- Combine all of the ingredients listed for the chai spice. Stir together and set aside.
Cupcakes:
- Preheat the oven to 350 degrees. Line 2 cupcake tins with paper liners and set aside.
- Prepare 1 cup of chai latte per the instructions on the back of the container, being sure to use milk. Set aside.
- In a medium measuring cup, or small bowl, whisk together the flour, 1 tablespoon chai spice, baking powder, baking soda, and salt. Set aside.
- Place the butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Beat at medium speed for 1 minute, or until fluffy.
- Add the eggs, one at a time, followed by the vanilla extract.
- Slowly stir in half of the dry ingredients followed by half of the chai spice. Repeat with both until incorporated into the batter.
- Fold in the sour cream.
- Divide the batter between your prepared muffin cups, filling roughly 2/3 full.
- Bake 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before frosting.
Frosting:
- Place the butter into the bowl of an electric mixer fitted with the paddle attachment. Beat at medium speed for 2 minutes, or until fluffy.
- Scrape the sides of the bowl with a spatula and stir in the chai spice with the powdered sugar, one cup at a time, at low speed.
- Once combined, add the heavy cream and vanilla extract. Set the mixing speed to medium and allow to mix for 5 minutes, scraping the sides of the bowl once halfway through.
- Pipe or spread the frosting onto the cooled cupcakes and enjoy.
Notes
- I really enjoy the flavor of Tazo. I mixed according to the box, with milk, to get exactly 1 cup of chai.
- Cake flour has a lower protein to all-purpose, which can give you a lighter fluffy texture. However, you don’t need to run to the store to buy any. Simply place 2 tablespoons of cornstarch into the bottom of a 1 cup measuring cup. Fill the remainder with all-purpose flour.
- Brown butter isn't required, but it does add a delicious nutty almost caramel flavor to the cupcakes.
- Place the butter into a shallow pan over medium heat.
- Cook and stir constantly until the butter begins to turn toasty brown and smells nutty.
- Remove the pan from the heat and pour into a bowl to cool slightly.
Nutrition
Serving: 1cupcake