Chai Latte Cupcakes
Do you enjoy a steaming latte? These cupcakes and the frosting have the same amazing warm spices.
Servings: 12 cupcakes
Ingredients
Chai Latte Cupcakes
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- Pinch of freshly ground black pepper
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 2/3 cup whole milk
- 1/2 teaspoon pure vanilla extract
- 1/2 cup unsalted butter, slightly softened
- 1 cup sugar
- 2 large eggs
Chai Latte Frosting
- 3 cups confectioners' sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- Large pinch of ground cloves
- Large pinch of freshly ground black pepper
- 1/4 teaspoon fine sea salt
- 1 cup unsalted butter, slightly softened
- 1 tablespoon whole milk
- 1/4 teaspoon pure vanilla extract
Crunchy Sugar Topping
- 2 tablespoons raw sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
Instructions
Chai Latte Cupcakes
- Preheat the oven to 350°, line a 12-cup cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, cinnamon, allspice, ginger, cloves, cardamom, pepper, baking powder and salt. In a small bowl, stir together the milk and vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, add the eggs one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition.
- Divide the batter evenly among the liners and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 17-19 minutes. Transfer the pan to a wire rack and cool completely before frosting with Chai Latte Frosting and sprinkling with Crunchy Sugar Topping (optional - not part of the original recipe).
Chai Latte Frosting
- In a medium bowl, sift together the confectioners' sugar, cinnamon, allspice, ginger, cardamom, cloves, pepper and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Reduce the speed to low and gradually add the confectioners' sugar mixture, milk and vanilla and beat until blended, being careful not to incorporate too much air into the frosting.
- Hand-frost with offset spatula or a pastry bag ( I used tip 1M).
Crunchy Sugar Topping
- Mix all the ingredients together in a small bowl. Sprinkle on top of frosted cupcakes.
Notes
This recipe is from The Sprinkles Baking Book by Candace Nelson. What a fun cookbook! She shares recipes for 50 different cupcakes, along with her all-time favorite desserts.