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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 tablespoon chai spice blend - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 2 teaspoons pure vanilla extract - ½ cup buttermilk - ½ cup strong brewed chai tea - 1 cup powdered sugar - 4 oz cream cheese, softened - 2 tablespoons milk - Extra chai spice blend for garnish In this recipe, the ingredients come together to create a delightful cupcake. The dry ingredients form a sturdy base. All-purpose flour gives structure. Baking powder and baking soda help the cupcakes rise. The chai spice blend adds warmth and depth, making each bite special. For the wet ingredients, softened butter provides a rich flavor. Granulated sugar sweetens the batter. The eggs help bind everything. Pure vanilla extract adds sweetness and aroma. Buttermilk gives moisture and tenderness. The strong brewed chai tea enhances the flavor profile, making these cupcakes truly unique. The frosting ingredients include cream cheese for richness. Powdered sugar adds sweetness and smoothness. Milk helps achieve a perfect spreadable texture. A sprinkle of the chai spice blend on top makes for a beautiful finish. Gather all these ingredients, and let’s create some vanilla chai latte cupcakes. You’ll love how they taste and smell! {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Line a cupcake tin with paper liners. Start by setting your oven. This helps the cupcakes bake evenly. Lining the tin prevents the cupcakes from sticking. - Whisk together flour, baking powder, baking soda, salt, and chai spice blend. In a bowl, mix the flour, baking powder, baking soda, and salt. Adding the chai spice blend gives the cupcakes their unique flavor. Make sure to combine them well. - Cream softened butter and sugar until light and airy. In a separate bowl, cream the softened butter and sugar. Beat them together until the mixture is light in color. This step adds air, making your cupcakes fluffy. - Add eggs one at a time, then vanilla extract. Now, add the eggs one by one. Beat well after each egg. This helps mix everything evenly. Next, add the pure vanilla extract for a rich taste. - Alternate adding dry ingredients, buttermilk, and chai tea. Gradually add the dry mixture to the butter mixture. Alternate this with buttermilk and cooled chai tea. Always start and end with the dry ingredients. Stir gently until no dry spots remain. - Fill cupcake liners, bake for 18-20 minutes, cool on a wire rack. Spoon the batter into each cupcake liner, filling them about two-thirds full. Bake for 18 to 20 minutes. Check if they’re done by inserting a toothpick. If it comes out clean, they’re ready. Let them cool for 5 minutes in the tin. Then, move them to a wire rack. - Beat cream cheese and powdered sugar, add milk for consistency, frost the cooled cupcakes. In a bowl, beat together the cream cheese and powdered sugar. Add milk to make the frosting smooth. Once the cupcakes are cool, frost each with this creamy mix. Finally, add a light dust of chai spice on top for a lovely touch. - Always use room-temperature ingredients. This helps mix better and rise well. - Check for doneness with a toothpick. If it comes out clean, your cupcakes are ready. - Beat your frosting until it is creamy. This gives it the best texture. - Use a piping bag for extra flair when frosting. It makes your cupcakes look professional. - Try different chai spices for a unique taste. You can mix up the classic blend. - Add a pinch of espresso to deepen the flavor. It boosts the chai without overpowering it. These tips will help you make the best Vanilla Chai Latte Cupcakes. Enjoy the process and have fun in the kitchen! Pro Tips Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature for a smoother batter and better rise. Don’t Overmix: Mix the batter just until combined to prevent dense cupcakes. A few lumps are okay! Cool Completely: Allow the cupcakes to cool completely before frosting to prevent the cream cheese frosting from melting. Spice It Up: Adjust the chai spice blend to your taste; add more for a stronger flavor or less for a milder hint of spice. {{image_4}} You can make these cupcakes gluten-free. Simply substitute regular flour with gluten-free all-purpose flour. This swap works well and keeps the cupcakes soft. Always check for cross-contamination if needed. To create a vegan version, use vegan butter and plant-based milk. These ingredients keep the cupcakes rich and moist. Instead of eggs, replace them with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes to thicken before adding it to the batter. Feel free to get creative with flavors! You can add chocolate chips or nuts for a tasty crunch. Incorporate fruit puree into the batter for added sweetness and moisture. Options like apple, banana, or even pumpkin can elevate your cupcakes to a new level. To keep your Vanilla Chai Latte Cupcakes fresh, store them in an airtight container. This method helps lock in moisture and keeps them soft. Keep the container at room temperature, away from direct sunlight and heat. This way, you can enjoy them for a few days without losing flavor or texture. If you've frosted the cupcakes, they can last longer in the fridge. Place them in an airtight container and refrigerate for up to a week. This keeps the frosting firm and the cakes moist, preserving that delicious chai flavor. Want to save some cupcakes for later? You can freeze un-frosted cupcakes for up to three months. Wrap them well in plastic wrap and place them in a freezer bag. When you're ready to enjoy, just thaw them at room temperature and frost as desired. This is a great way to have a sweet treat ready for any occasion! Chai spice blend is a mix of warm spices. It usually contains: - Cinnamon - Cardamom - Ginger - Clove These spices create a cozy and fragrant flavor. You can find chai spice in stores or make your own at home. Just mix the spices in equal parts. This blend is key for adding that comforting chai flavor to your cupcakes. Yes, you can make these cupcakes ahead. Bake them a day before serving. Store them in an airtight container. Keep them at room temperature. If you want, frost them the day of serving. This keeps the frosting fresh and tasty. To enhance frosting flavors, try these tips: - Add a pinch of chai spice blend. - Mix in some vanilla extract. - Use flavored cream cheese, like maple or pumpkin. These small changes can make your frosting pop. Your cupcakes will be even more delicious! If you don’t have buttermilk, don’t worry! Here are some easy swaps: - Mix regular milk with lemon juice or vinegar. Use 1 tablespoon of acid per cup of milk. Let it sit for 5-10 minutes. - Use plain yogurt or sour cream, thinned with a bit of milk. These options work well in baking. They keep your cupcakes moist and tasty. In this post, we covered how to make delicious chai cupcakes. We looked at the essential ingredients, steps for mixing and baking, and tips for the best flavor. You can easily make a vegan version or adjust for gluten-free needs. Store your tasty treats properly to enjoy them later. Have fun experimenting with flavors. Baking these cupcakes will fill your kitchen with joy and warmth. Enjoy every bite of your creation!

Vanilla Chai Latte Cupcakes

Delicious cupcakes infused with chai spices and topped with cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 tablespoon chai spice blend
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 0.5 cups buttermilk, at room temperature
  • 0.5 cups strong brewed chai tea, cooled
  • 1 cups powdered sugar (for frosting)
  • 4 oz cream cheese, softened
  • 2 tablespoons milk (for frosting)
  • 1 pinch extra chai spice blend for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a standard 12-cup cupcake tin with paper liners.
  • In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and chai spice blend until well combined.
  • In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed for about 3-4 minutes until light and airy.
  • Add the eggs one at a time, mixing well after each addition, then add the pure vanilla extract and mix until combined.
  • Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk and cooled chai tea, starting and ending with the flour mixture. Mix until just combined.
  • Evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes, checking for doneness with a toothpick.
  • Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  • In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth, then gradually add the milk until spreadable.
  • Once cooled, frost each cupcake with the cream cheese frosting using a spatula or piping bag.
  • Dust the frosted cupcakes with additional chai spice blend for garnish.

Notes

For a stronger chai flavor, increase the amount of chai spice blend.
Keyword chai, cupcakes, dessert, vanilla