Any chai tea lovers in the house? If you’re a chai-fanatic like myself, you’ll fall in love with these Chai Spice Cupcakes! Moist, tender cupcakes flavored with authentic chai spices and topped with a brown sugary chai buttercream.
If you couldn’t tell with the barrage of fall-inspired recipes coming out of this blog as of late, let me just make one thing crystal clear for you: I am so ready for fall.
Summer ain’t my jam and frankly it’s overstayed its welcome. YES, I know it’s still technically August. YES, I know that fall won’t officially start for another 20-something days. YES, I know that the temperature will still be in the 90s through October. But it still doesn’t mean I can’t wistfully eat my pumpkin desserts and cradle my flannel longingly until then.
ANYHOO, I recently re-discovered a local coffee shop nearby and now it takes every fiber of my being not to come up with an excuse to go there and get all the coffees and teas.
Let me take a moment to thank you so much for all the birthday wishes for my daughter, Noelle! ♥ Between the birthday party, family visiting, a special birthday cake, some quiet family time, and all the thoughtful wishes from you– this was truly one of the best weekends ever. We felt the love surround us as we celebrated our daughter’s 1st birthday. Mom may have gotten super emotional on the night of her birthday as I read her On the Night You Were Born, but I suppose that’s expected when your baby turns 1!!!!
I made all the birthday desserts for her safari themed birthday party, including her 1st birthday cake.
It’s not super close to anything I frequently drive by, so going there is kind of out of the way, but I cannot help myself. Their coffees and teas are the best! And half of my town also thinks so, because their lines are ridic.
It’s even gotten to the point where I’ll be so wrought with indecision that when it’s finally my turn, I’ll blurt out that I want an iced coffee and an iced tea. So I double-fisted coffee and tea that morning because they were both so good and because I am incapable of making small decisions.
Ok and now the real reason you’re here: chai latte cupcakes. Can I confess something? I’m over pumpkin spice lattes. Am I even a real foodie if I don’t like pumpkin spice lattes? They’re too sweet for me, which is very ironic considering you’re looking at a mountain of buttercream in these photos. (I also don’t like matcha lattes. They taste like grass flavored milkshakes. Can someone, anyone, please say they think the same?!)
Instead, my favorite fancy coffeehouse beverage is a warm chai latte. When brainstorming recipes recently, I turned to the very beverage I was sipping at that moment. And in the swarm of pumpkin spice flavored everything, I feel like you’ll appreciate this fall beverage inspired cupcake as much as I do!
Between the chai spice buttercream and intensely spiced chai cupcakes, this dessert pushes all other fall flavored desserts to the back of the line. Pumpkin who?
- 1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
- 1/8 teaspoon pepper
- 1/2 cup butter, softened
- 1 cup sugar
- 1 Eggland’s Best egg
- 1/2 teaspoon vanilla extract
- 1-1/2 cups cake flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup 2% milk
- 6 tablespoons butter, softened
- 3 cups confectioners’ sugar
- 3/4 teaspoon vanilla extract
- 3 to 4 tablespoons 2% milk
- Ground cinnamon
- 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. 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 paper-lined muffin cups two-thirds full. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. 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; sprinkle with cinnamon.
1 each: 377 calories, 14g fat (9g saturated fat), 54mg cholesterol, 209mg sodium, 61g carbohydrate (46g sugars, 0 fiber), 3g protein.