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To make these spiced chai latte cupcakes, gather the following ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground ginger - ½ teaspoon ground cardamom - ¼ teaspoon ground cloves - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup brewed chai tea, cooled - ½ cup milk (or dairy-free alternative) - Optional: Crushed pistachios and cinnamon for decoration You can swap some ingredients if needed: - Use whole wheat flour instead of all-purpose flour for a healthier option. - Coconut oil can replace unsalted butter for a dairy-free version. - Flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) can replace regular eggs for a vegan option. - Any plant-based milk works well instead of regular milk. For the best results, I suggest these brands: - King Arthur Flour for high-quality all-purpose flour. - Bob's Red Mill for great baking powder and baking soda. - McCormick for fresh spices like ground cinnamon, ginger, cardamom, and cloves. - Land O'Lakes for creamy unsalted butter. - Silk or Almond Breeze for dairy-free milk options. These choices can enhance the flavor and texture of your cupcakes. Enjoy the process of baking! {{ingredient_image_1}} 1. First, preheat your oven to 350°F (175°C). Line your cupcake pan with liners. 2. In a medium bowl, whisk together these dry items: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground ginger - ½ teaspoon ground cardamom - ¼ teaspoon ground cloves Set this mix aside for later. 3. In a large bowl, cream together: - ½ cup unsalted butter, softened - 1 cup granulated sugar Mix this for about 3-4 minutes until light and fluffy. 4. Add in 2 large eggs, one at a time. Mix well after each. Then stir in 1 teaspoon vanilla extract. 5. Gradually add the dry mix to the wet mix. Alternate with: - ½ cup brewed chai tea, cooled - ½ cup milk (or a dairy-free choice) Start and end with the dry mix. Mix just until combined. Do not overmix! 6. Fill each cupcake liner about 2/3 full with batter. 7. Bake for 18-20 minutes. A toothpick in the center should come out clean. 8. Let the cupcakes cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. 9. Top your cupcakes with frosting, like cream cheese or vanilla bean. For extra flair, sprinkle crushed pistachios and a dash of cinnamon on top before serving. To get moist cupcakes, use room temperature butter and eggs. This helps the mix blend well. Don't overmix the batter. Overmixing can make your cupcakes tough. Instead, mix just until you see no dry flour. Also, adding brewed chai tea and milk keeps them soft and fluffy. These ingredients add flavor and moisture. One common mistake is baking them too long. If you leave them in the oven too long, they dry out. Use a toothpick to check for doneness. Insert it in the center. If it comes out clean, they are done. Another mistake is not letting them cool properly. Let them cool in the pan for five minutes before moving them. This prevents them from breaking. You can add more spices to boost flavor. Consider adding nutmeg or allspice for extra warmth. You might also sprinkle a pinch of black pepper to add a bit of heat. Mix these spices into your dry ingredients. This will blend with the other flavors. You can even top your cupcakes with crushed pistachios and a dash of cinnamon for a fun twist. These toppings add crunch and extra spice to each bite. Pro Tips Use Fresh Spices: For the best flavor, always use freshly ground spices instead of pre-ground ones. This enhances the aroma and taste of your cupcakes. Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense cupcakes. Check for Doneness: Bake until a toothpick comes out clean, but be careful not to leave them in the oven too long, as they can dry out quickly. Chai Tea Variations: Experiment with different chai tea blends to find your favorite flavor profile. Each blend can give a unique twist to your cupcakes! {{image_2}} You can easily make these cupcakes dairy-free or vegan. For a dairy-free option, use almond or oat milk instead of regular milk. You can also swap the butter for a vegan butter substitute. If you want them vegan, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. This mix will act like an egg and keep your cupcakes fluffy. Choosing the right frosting can make your cupcakes stand out. Cream cheese frosting works great for a tangy taste. You can also use vanilla bean frosting for a sweet touch. If you want to keep it simple, a light dusting of powdered sugar is perfect. For a fun twist, try chai-spiced frosting by adding a pinch of chai spices to your favorite frosting recipe. Feel free to get creative with mix-ins! Chopped nuts, like pecans or walnuts, add crunch. You can also fold in mini chocolate chips for a sweet surprise. Dried fruit, like raisins or cranberries, adds a unique flavor. If you want a burst of spice, try adding a pinch of cayenne or black pepper to the batter. Each mix-in can change the whole cupcake experience! Store your spiced chai latte cupcakes in an airtight container. This keeps them fresh. Place parchment paper between layers to avoid sticking. Keep the container in a cool, dry place. Avoid direct sunlight or heat sources. When stored properly, these cupcakes last up to four days. If you keep them in the fridge, they may stay good for a week. Just remember, they taste best fresh! To freeze your cupcakes, wrap each one in plastic wrap well. Then, place them in a freezer bag. They can stay frozen for up to three months. When ready to eat, thaw them in the fridge overnight. Enjoy the same great taste as fresh! You can use brewed black tea as a base. Add spices like cinnamon and ginger to mimic chai flavors. This will still give your cupcakes that warm, spiced taste. You can also try herbal tea blends for a unique twist. Yes, you can! Substitute all-purpose flour with a gluten-free blend. Look for one that includes xanthan gum for better texture. Make sure other ingredients, like baking powder, are also gluten-free. To check if your cupcakes are done, insert a toothpick in the center. If it comes out clean or with a few crumbs, your cupcakes are ready. They should also spring back when lightly pressed on top. Yes, many bakeries offer delivery options for cupcakes. Check local shops or online bakeries. Some may even allow custom orders for special flavors like spiced chai latte. This blog post covered key steps to bake tasty Spiced Chai Latte Cupcakes. We explored ingredients, substitutions, and brands. The guide also included clear baking steps and tips to make moist cupcakes. I shared ideas for variations, storage tips, and answers to common questions. Baking can be fun, so don’t hesitate to try these recipes. With practice, you’ll impress friends and family with delicious treats. Enjoy the process and happy baking!

Spiced Chai Latte Cupcakes

Delicious cupcakes infused with the flavors of spiced chai tea.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground cardamom
  • 0.25 teaspoon ground cloves
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups brewed chai tea, cooled
  • 0.5 cups milk (or dairy-free alternative)
  • to taste Crushed pistachios and cinnamon for decoration

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a standard cupcake pan with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, cardamom, and cloves). Set aside.
  • In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
  • Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the chai tea and milk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • For an extra flair, top with your favorite frosting (cream cheese or vanilla bean frosting would pair wonderfully) and sprinkle crushed pistachios and a dash of cinnamon on top before serving.

Notes

Top with your favorite frosting and crushed pistachios for decoration.
Keyword chai, cupcakes, dessert, spiced