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–+ servings
Single chai cupcake with spiced cream cheese frosting, decorated with a cinnamon stick

Chai cupcakes with spiced cream cheese frosting

A spicy warm hug in a cupcake, perfect for Autumn: our simple and delicious chai cupcakes with spiced cream cheese frosting
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Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Cuisine American/Indian
Servings 24 cupcakes

Equipment

Ingredients
  

For the cupcakes

  • 2 tbsp unsalted butter
  • 1 cup milk
  • 2 teabags (black or chai)
  • 2 ½ tsp ground cinnamon
  • 1 ¼ tsp ground ginger
  • 1 ¼ tsp ground cardamon
  • 1 tsp ground cloves
  • ½ tsp ground black pepper
  • 1 ¾ cups plain flour
  • 1 ½ tsp baking powder (heaped)
  • ½ tsp salt
  • 3 eggs (large)
  • 1 cup white sugar
  • ½ cup brown sugar (packed)
  • 1 tsp vanilla essence

For the frosting

  • 100 g unsalted butter
  • 200 g cream cheese
  • 3 cups icing sugar
  • 1 tbsp double cream
  • 1 tsp vanilla essence
  • 1 tbsp spice mix
  • 1 pinch salt

Instructions
 

For the cupcakes

  • Preheat the oven to 160°c. Line a muffin form with patty pans and set aside.
  • Pour the milk into the saucepan, add the tea bags and heat to a simmer. Cover and allow to simmer for about 5 minutes until it is a strong brew. Remove from the heat and stir in the butter until melted.
  • Place cinnamon, cloves, cardamon, ginger and pepper in a small bowl and set aside.
  • Sift flour, baking powder, salt and 3 ½ teaspoons of the spice mix, from above.
  • In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and sugar. Beat for 4 to 5 minutes or until very thick and the batter falls from the whisk in a thick ribbon. Beat in vanilla.
  • Add the milky tea mixture to the egg mixture in a slow, steady stream and continue beating until combined.
  • Remove the bowl from the mixer and fold in the dry ingredients until well combined.
  • Pour the batter into the prepared pans pans, filling no more than ⅔ full. Bake for 25 to 30 minutes until golden brown and a skewer inserted into a cupcake comes out clean.
  • Allow to cool on a rack before frosting.

For the frosting

  • Beat butter and cream cheese on high until light and fluffy.
  • Add one cup of the icing sugar, 1 tablespoon of the spice mix, the salt and vanilla essence and mix until well combined.
  • Add the double cream and mix well. Add the remaining icing sugar, a little at a time, mixing until the right consistency is reached.
  • Pipe on cooled cupcakes and decorate with a cinnamon stick if desired.

Nutrition

Calories: 229.2kcalCarbohydrates: 36.73gProtein: 2.62gFat: 8.43gSaturated Fat: 4.89gCholesterol: 43mgSodium: 122.68mgPotassium: 58.99mgFiber: 0.78gSugar: 28.35gVitamin A: 311.45IUVitamin C: 0.05mgCalcium: 59.89mgIron: 0.94mg
Keyword chai cupcakes, chai tea, hot milk cake, spiced cream cheese frosting
Have you tried this recipe?Let us know how it was!