The Spice & Spoon

By Sarah Anderson

Chai Tea Latte Cupcakes

Indulging in the flavors of fall has never been more delightful than with our Chai Tea Latte Cupcakes topped with velvety Caramel Icing. As the leaves change color and the air becomes crisp, these moist and fluffy cupcakes offer a perfect fusion of comforting chai spices and the creamy goodness of a chai tea latte, creating a cupcake experience that embodies the essence of autumn.

Unveiling the Chai Tea Latte Cupcake Magic

Imagine a cupcake that not only tastes like a chai tea latte but also captures the essence of the season. Our Chai Tea Latte Cupcakes are a masterpiece of flavor, where the aromatic blend of chai spices—cinnamon, cardamom, ginger, and cloves—transforms each bite into a warm and cozy embrace. The result is a moist and fluffy cake that mirrors the comforting sensation of sipping a steaming cup of chai tea.

Caramel Icing Bliss

Elevating these chai-infused wonders is the crown of caramel icing—a decadent symphony of buttery richness and subtle sweetness. The caramel icing is carefully crafted through the slow caramelization of sugar, paired with the perfect blend of butter and cream. Generously spread atop the Chai Tea Latte Cupcakes, this velvety creation adds an extra layer of indulgence, turning each bite into a journey of delight.

Tasting the Essence of Autumn in Every Bite

With every bite, you’ll experience the warm embrace of chai spices and the luscious creaminess of a chai tea latte, all encapsulated in the moist and fluffy texture of the cupcake. These Chai Tea Latte Cupcakes with Caramel Icing are not just a treat; they are a celebration of the season. The flavors transport you to a cozy autumn day, making each bite a reminder of the beauty of fall.

Bringing Chai Tea Latte Cupcakes to Your Autumn Table

For your next autumn gathering or a quiet evening indoors, bring the magic of fall to your table with our Chai Tea Latte Cupcakes. Whether you’re a chai tea enthusiast or simply looking to indulge in the season’s flavors, these cupcakes are a delightful way to satisfy your cravings for both chai and the warmth of autumn.

In every aspect, from the chai-infused cake to the caramel icing, our Chai Tea Latte Cupcakes offer a unique and indulgent experience that encapsulates the spirit of fall. So, dive into the season with each delectable bite, and let the rich flavors of chai tea latte cupcakes elevate your autumnal celebrations.

Chai Tea Latte Cupcakes

Yield: 24 cupcakes

Chai Spice

-4 tsp ground cinnamon

-2 tsp ground ginger

-1 tsp ground cardamom

-1/2 tsp ground nutmeg

-1/2 tsp all-spice

-1/2 tsp ground cloves

-1/8 tsp ground black pepper

Cupcakes

-1 cup milk

-2 bags chai tea

-2 sticks (1 cup) salted butter

-1 1/4 cups granulated sugar

-1 tbsp vanilla extract

-3 large eggs

-1/2 cup greek yogurt

-2 1/2 cups all-purpse flour

-1 1/2 tsp baking powder

-1/4 tsp baking soda

-1/2 tsp salt

Frosting

-2 sticks (1 cup) salted butter

-1 cup packed dark brown sugar

-1/2 cup heavy cream

-3-5 cups powdered sugar

-1 tbsp vanilla extract

Instructions

1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Reserve the chai spice blend for the cupcake batter and frosting.

2. To make the cupcakes. Preheat oven to 350° F. Line 24 cupcake molds with paper liners.

3. Bring the milk to a boil in a small pot. Remove from the heat and add the tea bags, cover, and steep 10 minutes.

4. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the vanilla and sour cream, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, salt, and 3 teaspoons of the chai spice mix. Stream in the chai milk, beating until just combined.

5. Divide the batter evenly among the prepared pans. Transfer to the oven and bake 22-25 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.

6. To make the frosting. Melt together 1 stick butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes, or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15 minutes or until cool to touch.

7. Grab the cooled butter mixture from the freezer and add the remaining 1 stick butter, vanilla, powdered sugar, and 1-2 teaspoons chai spice to the bowl. Beat together until well combined, adding more sugar as needed.

8. Frost each cupcake and sprinkle with Caramel Brûlée (recipe in notes). Add cinnamon sticks, if desired.

Notes

The greek yogurt can be substituted with sour cream.
Caramel brûlée – Line a baking sheet with parchment paper for the caramel to solidify on. Pour 1/4 cup of sugar into a pot or pan, constantly stirring, until it melts. Add another 1/4 cup of sugar and stir until that melts. Repeat this once more and then pour the caramel onto the parchment paper to cool. Make sure you don’t make the layer of caramel too thick; you want it to be thin enough to chew easily. Once the caramel is cooled, break it into small pieces and place them in the icing.
You can use the leftover chai spice to dust on top of your icing.

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Chai Tea Latte Cupcakes

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ABOUT THE CHEF

As a 16-year-old self-taught chef, I’ve embarked on a culinary journey driven by passion, creativity, and a palate that craves extraordinary flavors. Cooking isn’t just a hobby for me; it’s an art form that allows me to express myself and bring joy to others through food. From intricate pastries to hearty comfort food, I’m always striving for that perfect balance of taste, texture, and presentation. Through my blog and social media channels, I share my culinary adventures, providing a glimpse into my creative process and offering tips for aspiring chefs. I’m excited to connect with fellow food enthusiasts and inspire them to explore the world of cooking.

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