Spiced Chai Latte Cupcakes
Indulge in the cozy warmth of Spiced Chai Latte Cupcakes, where fluffy cupcakes infused with aromatic chai spices meet a rich cream cheese frosting. Each bite delivers a delightful blend of cinnamon, cardamom, and sweetness, reminiscent of cherished afternoons spent sipping chai with friends. Perfect for any occasion, these easy-to-make treats are sure to impress and bring warmth to your dessert table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp salt
- ½ cup vegetable oil
- ½ cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 4 oz unsalted butter (softened)
- 4 oz cream cheese (softened)
- 2 cups confectioners' sugar
- 2 tsp chai spice blend (cinnamon, cardamom, ginger, cloves)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, sugar, baking powder, cinnamon, cardamom, and salt.
- In another bowl, mix oil, milk, eggs, and vanilla until smooth.
- Gently combine wet and dry ingredients until just mixed.
- Fill liners two-thirds full with batter and bake for 18–20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool before frosting by blending butter and cream cheese until creamy; add confectioners' sugar and chai spices until desired consistency is reached.
Nutrition
- Serving Size: 1 cupcake (approximately 70g)
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Feel free to add nutmeg for an extra kick or substitute regular milk with almond milk for a dairy-free version. Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.