CHAI LATTE CUPCAKES
Soft and moist chai latte cupcakes prepared with chai tea, chai spices, and topped with whipped chai buttercream. This simple cupcake recipe tastes exactly like your favorite coffeehouse chai latte drink.
Provided by Sally
Categories Cupcakes
Time 3h20m
Number Of Ingredients 23
Steps:
- Mix all of the chai spices together. You'll have 5 and 1/2 teaspoons to use between the cupcake batter, buttercream, and garnish.
- Bring milk to a boil or heat in the microwave for 1-2 minutes. Pour over tea bag and steep for 20-30 minutes. This chai milk is the milk you'll use in the cupcake batter. This can be done the day before and refrigerated overnight. Make sure the chai milk is room temperature before adding to the cupcake batter.
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners - this recipe makes 14-15 cupcakes. Set aside.
- Whisk the cake flour, 3 and 1/2 teaspoons of chai spice mix, the baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the chai milk *just* until combined. Do not overmix. Batter will be slightly thick and smell incredible!
- Pour/spoon the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Stop the mixer and add 5 and 1/2 cups (660g) confectioners' sugar, the heavy cream, 1 and 3/4 teaspoons chai spice mix, the vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. If frosting looks curdled or greasy, it's best to beat in more confectioners' sugar to smooth it out. Beat in up to 1/2 cup (60g) more confectioners' sugar to smooth out if needed. If frosting seems too thick to pipe or spread, beat in another Tablespoon (15ml) of cream. Taste and beat in another pinch of salt if frosting is too sweet.
- Frost cooled cupcakes and serve. I used Wilton 8B piping tip, stuck a cinnamon stick in some of them, and sprinkled with a mix of the remaining chai spice mix and a pinch of granulated sugar.
- Cover and store leftovers in the refrigerator for up to 5 days.
CHAI CUPCAKES
You'll get a double dose of the spicy blend that's frequently used to flavor tea in these moist cakes. Both the cupcake and frosting use the blend, which combines some of the best flavors of the season. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition., Fill 12 paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes.
Nutrition Facts : Calories 377 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 209mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 0 fiber), Protein 3g protein.
CHAI LATTE CUPCAKES
Take a taste adventure with a sweet new cupcake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.
- Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 25 g, TransFat 1 g
CHAI LATTE CUPCAKES
These flavorful chai latte cupcakes with buttercream frosting smell just as good as they taste! Chai tea can be replaced with Earl Grey tea to make London fog cupcakes. Remaining frosting can be kept in the refrigerator in a sealed container for up to 3 days.
Provided by Sjmartin
Categories Desserts Cakes Cupcake Recipes
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Warm 3/4 cup milk in a saucepan over medium heat, stirring constantly to make sure it does not burn, until piping hot but not boiling. Add chai tea bags; set aside and steep for 10 minutes.
- Beat sugar and butter together in a medium bowl using an electric mixer until creamy. Beat eggs in 1 at a time. Stir in vanilla extract.
- Combine flour, baking powder, and cinnamon in a separate bowl. Add flour mixture to butter mixture and mix well. Stir in 1/2 cup chai mixture until batter is smooth. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cupcakes cool to room temperature before transferring to the refrigerator to cool completely, about 30 minutes.
- Blend together butter and 2 cups confectioners' sugar in a bowl using an electric mixer until smooth. Add remaining chai mixture and gradually add remaining 1 cup confectioners' sugar while continuously mixing. Blend until frosting is smooth and fluffy, about 3 minutes.
- Place frosting into a piping bag, snip off tip of bag with scissors, and pipe onto cooled cupcakes.
Nutrition Facts : Calories 403.7 calories, Carbohydrate 61.7 g, Cholesterol 72.9 mg, Fat 16.7 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 10.2 g, Sodium 198.8 mg, Sugar 48.3 g
CHAI CUPCAKES
If you are a fan of Chai tea and Chai lattes, this is a way to incorporate those flavors into your sweets.
Provided by Aimee Power
Categories Desserts Cakes Cupcake Recipes
Time 35m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
- Heat the milk in a saucepan until almost boiling. Remove from the heat and add the black tea and chai tea bags. Cover and let stand for 10 minutes. Wring out the tea bags into the milk and discard bags. In a medium bowl, whisk together the tea-milk, yogurt, sugar, oil and vanilla. In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves, salt and pepper. Pour the wet ingredients into the dry mixture and stir until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting (I prefer vanilla).
Nutrition Facts : Calories 147.4 calories, Carbohydrate 22.8 g, Cholesterol 2.2 mg, Fat 5.3 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 159.4 mg, Sugar 14.2 g
CHAI TEA CUPCAKES
My brother made me a batch of cupcakes using the flavors from my all-time favorite coffeehouse drink-chai tea latte. What brotherly love! -Allison LaMarca, Cypress, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line 12 muffin cups with paper or foil liners., In a small saucepan, bring milk to a simmer (do not boil); remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags; cool tea completely., Cream butter and sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, spices and salt; add to creamed mixture alternately with steeped milk, beating well., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, beat butter and vanilla until creamy. Gradually beat in confectioners' sugar and enough milk to reach desired consistency. Spread over cupcakes. If desired, sprinkle with nutmeg.
Nutrition Facts :
CHAI LATTE CUPCAKES (FROM BETTY CROCKER)
From the Betty Crocker website. I LOVE these cupcakes. A nice grown-up taste and very simple to make using a cake mix. I like 'Zaar "Recipe #19353" for the vanilla frosting but you can use your own or pre-purchased frosting.
Provided by HokiesMom
Categories Dessert
Time 35m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350F for shiny metal pans (or 325F for dark or nonstick pans).
- Line muffin cups with paper baking cups.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
- Divide batter evenly among muffin cups.
- Bake 18-23 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes then remove from pan to wire rack to cool completely (about 1 hour).
- In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted (if not melted microwave 15 seconds longer).
- Stir until smooth then cool 5 minutes.
- Stir in frosting until well blended.
- Immediately spread or pipe frosting mixture on cupcakes.
- Sprinkle with cinnamon.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 246.3, Fat 11.5, SaturatedFat 2.9, Cholesterol 27.9, Sodium 191.9, Carbohydrate 33.9, Fiber 0.2, Sugar 25.5, Protein 2.1
More about "chai latte cupcakes recipes"
CHAI LATTE CUPCAKES • BREAD BOOZE BACON
From breadboozebacon.com
4.8/5 (4)Category DessertCuisine AmericanTotal Time 1 hr 40 mins
CHAI LATTE CUPCAKES - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (6)Total Time 40 minsCategory Cupcakes, DessertCalories 93 per serving
- Preheat the oven to 350 degrees F. Line 12 large or 48 mini cupcake cups with paper liners. Cream the butter and sugar with an electric mixer until light and fluffy, about 3-5 minutes on high. Then add the chai latte powder and extra cardamom if desired.
- Mix in the eggs, milk, and vanilla. Scrape the bowl with a spatula. Then mix the baking powder and salt with the flour and add to the wet mixture a little at a time.
- Fill the liners 2/3 of the way full and bake: 10 minutes for minis, and 15-20 minutes for regular cupcakes. Check by inserting a toothpick into the center of a cupcake. If it comes out clean, they are done!
- Once the cupcakes have cooled, make the frosting. Cream the butter and sugar together, with an electric mixer, until light and fluffy, 3-5 minutes. Add the rest of the ingredients and beat until smooth. If the frosting is too soft add 1/2 cup more powdered sugar. Pipe the frosting on each cupcake and enjoy!
CHAI LATTE CUPCAKES WITH CARAMEL BRULéE FROSTING.
From halfbakedharvest.com
4.5/5 (190)Calories 276 per servingTotal Time 1 hr 10 mins
CHAI CUPCAKES - SPRINKLE BAKES
From sprinklebakes.com
VEGAN CHAI LATTE CUPCAKES - FLOURED FRAME
From flouredframe.com
CHAI LATTE CUPCAKE RECIPE | DEPORECIPE.CO
From deporecipe.co
CHAI TEA LATTE CUPCAKES | MAYHEM IN THE KITCHEN!
From mayheminthekitchen.com
CHAI LATTE CUPCAKES - SIX SNIPPETS
From sixsnippets.com
VEGAN CHAI CUPCAKES - NOURISHED BY CAROLINE
From nourishedbycaroline.ca
CHAI LATTE CUPCAKES - MESSY BENCHES
From messybenches.com
CHAI TEA LATTE CUPCAKES - EASY AND DELICIOUS RECIPES
From spicedblog.com
VANILLA CHAI CUPCAKES | GIMME SOME OVEN
From gimmesomeoven.com
CHAI LATTE CUPCAKES - LIVING BEYOND ALLERGIES
From livingbeyondallergies.com
CHAI TEA CUPCAKES | 12 TOMATOES
From 12tomatoes.com
CHAI CUPCAKES DESSERT RECIPE | SUGAR AND SOUL CO
From sugarandsoul.co
VANILLA CHAI PUMPKIN LATTE CUPCAKES WITH CINNAMON BROWN SUGAR …
From halfbakedharvest.com
CHAI LATTE CUPCAKES - THE BAKING EXPLORER
From thebakingexplorer.com
26+ FALL CUPCAKES TO CONVEY AUTUMN FROM YOUR KITCHEN 2022
From lacademie.com
VANILLA CHAI LATTE CUPCAKES - JAMIE GELLER
From jamiegeller.com
BAKE CHAI LATTE CUPCAKES - SUGAR-SUNSHINE-AND-FLOWERS
From sugarsunshineandflowers.com
CHAI LATTE CUPCAKES RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
MINI CHAI CUPCAKES WITH ITALIAN MERINGUE BUTTERCREAM
From ofbatteranddough.com
CHAI LATTE CUPCAKES RECIPE - RECIPES.NET
From recipes.net
CHAI LATTE CUPCAKES - MY VEGAN PLATE
From myveganplate.com
SWEET & SPICY CHAI TEA LATTE CUPCAKE RECIPE | STASH TEA
From stashtea.com
CHAI TEA LATTE CUPCAKES - SAUDIA BAKSH
From saudiabaksh.com
CHAI LATTE CUPCAKES WITH CANNABIS BUTTER CREAM - CANNADISH
From cannadish.net
VANILLA CHAI TEA LATTE CUPCAKES RECIPE - OUTNUMBERED 3 TO 1
From outnumbered3-1.com
CHAI LATTE CUPCAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHAI LATTE CUPCAKES - OH SWEET DISNEY! - DISNEY RECIPES
From ohsweetdisney.com
CHAI LATTE CUPCAKES (V/GF) – BUNNY'S BITE
From bunnysbite.com
DELICIOUS CHAI CUPCAKES WITH THE BEST MAPLE BUTTERCREAM
From allergylicious.com
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
CHAI CUPCAKES WITH BROWN BUTTER CHAI ICING. - HOW SWEET EATS
From howsweeteats.com
CUPCAKE RECIPE {VANILLA CHAI LATTE MINI CUPCAKES}
From realcreativerealorganized.com
CHAI TEA LATTE CUPCAKES - FRUGAL MOM EH!
From frugalmomeh.com
CHAI LATTE CUPCAKES - SWEET VEGAN
From sweetvegan.net
CHAI LATTE CUPCAKES RECIPE · HANS DAIRY
From hansdairy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love