Indulge your senses with a delightful twist on a classic favorite! These Chai Tea Cupcakes with Buttercream Icing are not just desserts; they are an experience that transports you to the bustling streets of India with every bite. Imagine the warm, aromatic spices of chai tea infused into fluffy cupcakes, topped with a creamy buttercream that melts in your mouth. Perfect for tea parties, celebrations, or simply to satisfy your sweet tooth, these cupcakes are sure to impress your friends and family. Ready to elevate your baking game? Let’s dive into this scrumptious recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons chai tea concentrate
- 2 cups powdered sugar
- 1/4 cup butter, softened
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure complete incorporation.
- In a separate small bowl, combine the milk and chai tea concentrate, stirring to mix thoroughly.
- Gradually add the dry flour mixture to the butter mixture, alternating with the chai-milk mixture. Mix on low speed until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat the softened butter in a clean mixing bowl until creamy.
- Gradually add powdered sugar, milk, and vanilla extract, beating until smooth and spreadable.
- Once cupcakes are completely cool, pipe or spread the buttercream frosting on top of each cupcake.
- Optional: Garnish with a light dusting of ground cinnamon or chai spice blend for extra flavor.
Tips
- Use Fresh Chai Tea Concentrate: For the best flavor, opt for fresh chai tea concentrate. You can make your own by steeping black tea with spices like cardamom, cinnamon, and ginger, or purchase a high-quality pre-made version.
- Don’t Overmix the Batter: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can lead to dense cupcakes, so be gentle!
- Check for Doneness: Ovens can vary, so keep an eye on your cupcakes as they bake. Start checking them at the 18-minute mark by inserting a toothpick into the center; if it comes out clean, they’re ready!
- Cool Completely Before Frosting: Allow your cupcakes to cool completely on a wire rack before adding the buttercream. This prevents the frosting from melting and ensures a beautiful presentation.
- Customize Your Frosting: Feel free to get creative with your buttercream! Add a pinch of chai spice blend or ground cinnamon to the frosting for an extra flavor boost, or try different piping techniques for a stunning finish.
- Storage Tips: Keep any leftover cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them without frosting and adding the buttercream when you’re ready to enjoy.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 75mg
