Chai Cupcakes
Chai-infused milk and warm spices make these cupcakes a flavorful upgrade on vanilla.
Servings: 24
Ingredients
For the chai-infused milk:
- 1 3/4 cups whole milk plus more as needed
- 1 tablespoon loose chai leaves approximately 3 bags
For the cupcakes:
- 3/4 cup unsalted butter
- 1 3/4 cups granulated sugar
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 3/4 teaspoon fine sea salt
- 2 1/2 teaspoons baking powder
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 2 large egg yolks
- 2 3/4 cups all-purpose flour (11 1/2 ounces)
For the buttercream:
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon fine sea salt
- 1 1/2 cups unsalted butter softened
- 5 - 6 cups powdered (confectioners’) sugar
- 2 teaspoons pure vanilla extract
Instructions
Chai-infused milk
- Bring milk and tea to a simmer in a small saucepan set over medium heat. Remove from the heat, cover, and steep for 30 minutes. Strain the infused milk into a liquid measuring cup, pressing a spoon against the tea leaves to extract as much liquid as possible. Keep 1 1/2 cups liquid for the cupcake batter and set aside the remaining (approximately 1/4 cup) for the buttercream. Cool to room temperature before using in the batter and frosting.1 3/4 cups whole milk, 1 tablespoon loose chai leaves
Cupcakes
- Preheat the oven to 350°F. Line two cupcake pans with liners and spray lightly with baking spray.
- In a stand mixer fitted with the paddle attachment (or using a large mixing bowl with an electric hand mixer), cream together the butter, sugar, cardamom, cinnamon, ginger, salt, baking powder, and vanilla until light and fluffy, 5-7 minutes.3/4 cup unsalted butter, 1 3/4 cups granulated sugar, 1 teaspoon ground cardamom, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 3/4 teaspoon fine sea salt, 2 1/2 teaspoons baking powder, 2 teaspoons pure vanilla extract
- Add the eggs to the butter mixture one at a time, beating well after each addition. Swiftly alternate between adding the flour and 1 1/2 cups chai milk on medium-low speed, starting and ending with the flour. Scrape the sides and bottom of the bowl a few times.4 large eggs, 2 large egg yolks, 2 3/4 cups all-purpose flour
- Pour the batter into prepared pans and bake for 22-25 minutes. Remove from oven, cool for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting
- In a small bowl, combine the cinnamon, ginger, cardamom, and salt. In a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar. Add the spices and vanilla. Slowly add in the reserved 1/4 cup milk until the desired consistency is reached.1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cardamom, 1/4 teaspoon fine sea salt, 1 1/2 cups unsalted butter, 5 - 6 cups powdered (confectioners’) sugar, 2 teaspoons pure vanilla extract
