Vanilla Chai Cupcakes Recipes

CHAI CUPCAKES

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.

SPICED VANILLA CHAI CAKE

Steps:

• In a small bowl, whisk together the cinnamon, ginger, cardamom, allspice, and cloves and set aside.
• Preheat the oven to 350°F. Prepare three 6-inch or two 9-inch cake pans by spraying the sides with a cooking spray (Baker's Joy is my favorite) and fitting a wax or parchment paper circle to the bottom of the pan. Alternatively, you can grease and lightly flour the pans.
• Place the chai tea bag into a mason jar. In a small saucepan over medium-high heat, warm the whole milk, stirring constantly, until it begins to boil. Pour the boiling milk over the chai tea bag in the mason jar and let steep for 20 minutes before removing the tea bag. Allow the mixture to cool completely to room temperature before moving on.
• Sift the cake flour and then measure by spooning and leveling it in your measuring cup. Add the cake flour, baking powder, baking soda, 4 teaspoons of the chai spice mix, and salt into a bowl and whisk to combine. Set aside.
• In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter for on high for two minutes until it's light and fluffy. Add in sugar and continue to mix on medium-high for another two minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, then add vanilla and sour cream and mix for one minute on high, scraping down the bowl and paddle once more.
• With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the (room temperature!) chai milk mixture slowly and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps (without over-mixing). The batter will be slightly thick, but pourable.
• Pour batter evenly into prepared cake pans (no more than 2/3 of the way full) and bake for 30-35 minutes. They're done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling. Make sure they're entirely room temperature before applying any frosting.
• With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it's creamy and light (almost white) in color. About 7 minutes.
• Whisk 1 Tbsp of the Chai Spice Mix into the measured powdered sugar. With the mixer on low, add the powdered sugar mixture a few cups at a time, scraping down after each addition and making sure each addition is fully incorporated before adding the next one.
• Add vanilla, milk, and salt and mix on medium-low for another two minutes until fully incorporated.
• Once the Vanilla Chai Cakes have cooled completely, fill and frost the layers with Vanilla Chai Buttercream. To create the design pictured, add crushed Speculoos Cookies to the sides of the cake by placing them into the palm of your hand and gently pressing them onto the buttercream finish. Then, fit one piping bag with Wilton Tip 4B and another piping bag with Wilton Tip 1M before filling each with Vanilla Chai Buttercream. Pipe rosettes and stars onto the top of the cake in a crescent moon shape, add some cinnamon sticks, and sprinkle more crushed Speculoos Cookies on top.

VANILLA CHAI CUPCAKES

Steps:

• Preheat the oven to 350ºF. Line a cupcake pan with cupcake liners and set aside. In a small bowl or measuring cup, combine the almond milk and vinegar and let sit for 5 minutes. In a large bowl, combine the Earth Balance and sugar and beat with an electric mixer until creamy, about 2 minutes. Add in the yogurt and vanilla extract and mix on low until combined. In a medium bowl, mix together the flour, baking powder, baking soda, salt, cardamom, cinnamon, ginger, and nutmeg. Alternate adding the dry ingredients and the almond milk mixture to the creamed butter, mixing on low speed until everything is mixed together.
• Pour the batter into the cupcake liners until each liner is about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool on a wire rack.

VANILLA CHAI CUPCAKES

Steps:

• Preheat oven to 325 degrees. Prepare a cupcake pan with liners.
• In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
• Cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined, don't over mix. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
• Spoon into prepared cupcake tins until 3/4 full and bake 15-20 minutes or until a toothpick comes out clean.
• Buttercream Directions:.
• In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Then pipe onto cooled cupcakes with your favorite frosting tip.

VANILLA CHAI TEA CUPCAKES

Steps:

• Allow butter egg and egg yolks to stand at room temperature for 30 minutes.
• Line 12 muffin cups with cupcake liners.
• Preheat oven to 350 degrees.
• Brew tea by adding 1 cup of hot water to a mug with 2 vanilla chai tea bags.
• Set aside.
• In a medium bowl stir together the flour, baking powder and salt.
• In a large mixing bowl beat butter on high until creamy.
• Add sugar and beat until well combined and fluffy.
• Add egg , egg yolks, and vanilla beat until combined.
• Alternate the 1/2 cup of brewed vanilla chai tea {reserving the rest for the frosting} and flour mixture, beating on low after each addition just until combined.
• Spoon batter into prepared muffin cups, filling each about three-fourths full.
• Smooth our batter in cups {batter will be thick}.
• Bake 20 minutes or until a toothpick inserted in centers comes out clean.
• Cool cupcakes in muffin cups on a wire rack for 5 minutes.
• Remove cupcakes and cool completely on a wire rack.
• For the Crunchy Chai Topping:
• Spoon the chai sugar into a bowl.
• Melt butter in a small bowl.
• Brush melted butter on the tops of the cooled cupcakes.
• Dip the tops into the chai sugar.
• Cream together the butter, cardamom, cinnamon, ginger, cloves and seeds from 1 vanilla bean.
• Add the sugar and cream until well combined.
• Add brewed vanilla chai tea 1 tablespoon at a time until the frosting reaches piping consistency. Pipe on cupcakes.

VEGAN CHAI CUPCAKES

Steps:

• Start by making your flax egg. In a small bowl, whisk together 3 tablespoons of ground flax seeds with 6 tablespoons of room temperature water. Set aside to let it thicken.
• Heat 1/2 cup of oat milk. I heat it in the microwave for 1 minute in a glass measuring cup. Add the chai tea bag to the warm milk and let it steep for 20 minutes or until it gets to room temperature.
• Meanwhile, in a small mixing bowl, mix all the chai spices together.
• Preheat the oven to 350F. Line a 12-cup muffin pan with cupcake liners. Set aside.
• In a large mixing bowl, mix your flour, 3 1/2 teaspoons of chai spice mix, baking powder, baking soda and salt. Set aside.
• Using a stand mixer of hand mixer, beat the sugar and 1/2 cup of vegan butter together until smooth, about 2 minutes. Add the flax egg, vegan yogurt, chai milk and vanilla extract. Whisk together until creamy, about 2 minutes. Scrape the sides as needed.
• With the mixer running on low speed, add the dry ingredients and whisk until just combined. Don't over or under mix.
• Scoop the batter into the prepared cupcake liners. It should make 12 cupcakes, filling each liner *almost* to the top (see photos).
• Bake for 22 minutes or until a toothpick inserted in the middle comes out clean. Let them cool completely before frosting.

VANILLA CHAI CUPCAKES

Steps:

• Preheat oven to 325 degrees. Prepare a cupcake pan with liners.
• In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
• Cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined, don't over mix. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
• Spoon into prepared cupcake tins until 3/4 full and bake 15-20 minutes or until a toothpick comes out clean.
• In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Then pipe onto cooled cupcakes with your favorite frosting tip. (I used a 1M Wilton tip.)

CHAI LATTE CUPCAKES

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.

VANILLA CHAI CUPCAKES

Steps:

• Prepare oven and tray. Start by preheating your oven to 180ºC/375F and line a muffin tray with paper cupcake liners.
• Steep the chai tea. Place the milk and chai tea bags in a small saucepan over medium heat. Allow the tea bags to simmer for 10 minutes and then remove from heat and allow to cool. (Tip: be careful to not let the milk burn or boil over)
• Cream eggs and oil together. While the milk mixture cools, use the paddle attachment on a stand mixer, combine the eggs/ flax eggs, sweetener, and oil until it becomes lighter in color and fluffy in texture.
• Add remaining ingredients. Add the remaining ingredients and mix on medium speed until it batter just comes together. (Tip: Be careful to not overmix)
• Add the chai milk mixture. Add 1/2 a cup of the chai milk mixture to the batter and mix until just combined.
• Fill the tray. Spoon the batter into the cupcake liners until 3/4 way full (Tip: Be careful to not overfill the liners)
• Bake. Place the muffin in the center of your oven and bake for 18 - 20 minutes or until golden brown and cooked through.
• Cool the cupcakes. Remove cupcakes from the oven and allow to cool to room temperature.
• Make the frosting. While the cupcakes cool, mix together the powdered sugar, butter, cinnamon, and the remaining 2 tbsp of the chai milk mixture (Tip: Fluffy frosting requires lots of mixing so be sure to mix your frosting well)
• Frost and serve. Once the cupcakes have cooled, top them with the frosting and dust with ground cinnamon before serving.

VANILLA CHAI CUPCAKES RECIPE

Steps:

• Preheat the oven to 325 degrees F. Prepare a cupcake pan with liners.
• Chai Spice Mix:
• In a small bowl or plastic bag, combine the cardamom, cinnamon, ginger, cloves, and nutmeg. Set aside.
• Cupcakes:
• Cream together the butter and sugar.
• Add the vanilla, then beat in one egg at a time.
• Stir in 2 teaspoons of the chai spice mix.
• Fold in the flour and buttermilk alternately, then stir until combined; making sure not to overmix.
• Mix together the baking soda and vinegar in a separate bowl, then add it to the batter. Mix until combined.
• Spoon the batter into the prepared cupcake tins until ¾ full.
• Bake for 15 to 20 minutes or until a toothpick comes out clean.
• Buttercream:
• In a stand mixer, beat the butter until creamy.
• On low, mix in the vanilla and the rest of the chai spice mix.
• Carefully beat in the powdered sugar about ½ cup at a time.
• If the buttercream is too thick, add 1 to 2 tablespoons of cold milk until the desired consistency is reached.
• Pipe the buttercream onto cooled cupcakes with desired frosting tip.
• Serve, and enjoy!