Chai Latte Cupcakes Recipes

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CHAI LATTE CUPCAKES



Chai Latte Cupcakes image

Take a taste adventure with a sweet new cupcake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 24

Number Of Ingredients 7

Reynolds™ Baking Cups
1 box Betty Crocker™ Super Moist™ French vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)
1 cup white vanilla baking chips
1 container Betty Crocker™ Rich & Creamy vanilla frosting
Ground cinnamon, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
  • Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.
  • Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered.

Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 25 g, TransFat 1 g

CHAI LATTE CUPCAKES



Chai Latte Cupcakes image

Soft and moist chai latte cupcakes prepared with chai tea, chai spices, and topped with whipped chai buttercream. This simple cupcake recipe tastes exactly like your favorite coffeehouse chai latte drink.

Provided by Sally

Categories     Cupcakes

Time 3h20m

Number Of Ingredients 23

2 and 1/2 teaspoons ground cinnamon
1 and 1/4 teaspoons ground ginger
1 and 1/4 teaspoons ground cardamom
1/2 teaspoon ground allspice
1 bag chai tea
1/2 cup (120ml) whole milk, at room temperature
1 and 3/4 cups (207g) cake flour* (spoon & leveled)
3 and 1/2 teaspoons chai spice mix (above)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large egg whites, at room temperature*
2 teaspoons pure vanilla extract
1/2 cup (120g) sour cream or plain yogurt, at room temperature
1 and 1/2 cups (345g) unsalted butter, softened to room temperature
5.5 - 6 cups (660-720g) confectioners' sugar
2 teaspoons chai spice mix, divided
1/4 cup (60ml) heavy cream
2 teaspoons pure vanilla extract
pinch of salt
optional for garnish: cinnamon sticks + mix the remaining chai spice mix

Steps:

  • Mix all of the chai spices together. You'll have 5 and 1/2 teaspoons to use between the cupcake batter, buttercream, and garnish.
  • Bring milk to a boil or heat in the microwave for 1-2 minutes. Pour over tea bag and steep for 20-30 minutes. This chai milk is the milk you'll use in the cupcake batter. This can be done the day before and refrigerated overnight. Make sure the chai milk is room temperature before adding to the cupcake batter.
  • Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners - this recipe makes 14-15 cupcakes. Set aside.
  • Whisk the cake flour, 3 and 1/2 teaspoons of chai spice mix, the baking powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the chai milk *just* until combined. Do not overmix. Batter will be slightly thick and smell incredible!
  • Pour/spoon the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Stop the mixer and add 5 and 1/2 cups (660g) confectioners' sugar, the heavy cream, 1 and 3/4 teaspoons chai spice mix, the vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. If frosting looks curdled or greasy, it's best to beat in more confectioners' sugar to smooth it out. Beat in up to 1/2 cup (60g) more confectioners' sugar to smooth out if needed. If frosting seems too thick to pipe or spread, beat in another Tablespoon (15ml) of cream. Taste and beat in another pinch of salt if frosting is too sweet.
  • Frost cooled cupcakes and serve. I used Wilton 8B piping tip, stuck a cinnamon stick in some of them, and sprinkled with a mix of the remaining chai spice mix and a pinch of granulated sugar.
  • Cover and store leftovers in the refrigerator for up to 5 days.

CHAI CUPCAKES



Chai Cupcakes image

You'll get a double dose of the spicy blend that's frequently used to flavor tea in these moist cakes. Both the cupcake and frosting use the blend, which combines some of the best flavors of the season. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 15

1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
1/8 teaspoon pepper
1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
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
FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
3/4 teaspoon vanilla extract
3 to 4 tablespoons 2% milk

Steps:

  • 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, 5-7 minutes. 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 12 paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 24-28 minutes. 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.

Nutrition Facts : Calories 377 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 209mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 0 fiber), Protein 3g protein.

CHAI LATTE CUPCAKES



Chai Latte Cupcakes image

These flavorful chai latte cupcakes with buttercream frosting smell just as good as they taste! Chai tea can be replaced with Earl Grey tea to make London fog cupcakes. Remaining frosting can be kept in the refrigerator in a sealed container for up to 3 days.

Provided by Sjmartin

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h35m

Yield 12

Number Of Ingredients 12

¾ cup milk
3 chai tea bags, or more to taste
1 cup white sugar
½ cup butter
2 eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
1 teaspoon ground cinnamon
½ cup butter
3 cups confectioners' sugar, or more as needed
1 tablespoon ground cinnamon, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
  • Warm 3/4 cup milk in a saucepan over medium heat, stirring constantly to make sure it does not burn, until piping hot but not boiling. Add chai tea bags; set aside and steep for 10 minutes.
  • Beat sugar and butter together in a medium bowl using an electric mixer until creamy. Beat eggs in 1 at a time. Stir in vanilla extract.
  • Combine flour, baking powder, and cinnamon in a separate bowl. Add flour mixture to butter mixture and mix well. Stir in 1/2 cup chai mixture until batter is smooth. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cupcakes cool to room temperature before transferring to the refrigerator to cool completely, about 30 minutes.
  • Blend together butter and 2 cups confectioners' sugar in a bowl using an electric mixer until smooth. Add remaining chai mixture and gradually add remaining 1 cup confectioners' sugar while continuously mixing. Blend until frosting is smooth and fluffy, about 3 minutes.
  • Place frosting into a piping bag, snip off tip of bag with scissors, and pipe onto cooled cupcakes.

Nutrition Facts : Calories 403.7 calories, Carbohydrate 61.7 g, Cholesterol 72.9 mg, Fat 16.7 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 10.2 g, Sodium 198.8 mg, Sugar 48.3 g

CHAI TEA CUPCAKES



Chai Tea Cupcakes image

My brother made me a batch of cupcakes using the flavors from my all-time favorite coffeehouse drink-chai tea latte. What brotherly love! -Allison LaMarca, Cypress, Texas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 dozen.

Number Of Ingredients 19

1 cup 2% milk
3 chai tea bags
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
3 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
1-1/2 teaspoons ground cloves
1 teaspoon ground ginger
Pinch salt
FROSTING:
1/2 cup butter, softened
1-1/2 teaspoons vanilla extract
4-1/2 cups confectioners' sugar
5 to 6 tablespoons 2% milk
Additional nutmeg, optional

Steps:

  • Preheat oven to 350°. Line 12 muffin cups with paper or foil liners., In a small saucepan, bring milk to a simmer (do not boil); remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags; cool tea completely., Cream butter and sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, spices and salt; add to creamed mixture alternately with steeped milk, beating well., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, beat butter and vanilla until creamy. Gradually beat in confectioners' sugar and enough milk to reach desired consistency. Spread over cupcakes. If desired, sprinkle with nutmeg.

Nutrition Facts :

CHAI LATTE CUPCAKES (FROM BETTY CROCKER)



Chai Latte Cupcakes (From Betty Crocker) image

From the Betty Crocker website. I LOVE these cupcakes. A nice grown-up taste and very simple to make using a cake mix. I like 'Zaar "Recipe #19353" for the vanilla frosting but you can use your own or pre-purchased frosting.

Provided by HokiesMom

Categories     Dessert

Time 35m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box French vanilla cake mix
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
3 tablespoons instant chai tea mix
1 cup vanilla baking chips
1 (1 lb) container vanilla frosting (or use recipe noted in description)
ground cinnamon, for topping

Steps:

  • Pre-heat oven to 350F for shiny metal pans (or 325F for dark or nonstick pans).
  • Line muffin cups with paper baking cups.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
  • Divide batter evenly among muffin cups.
  • Bake 18-23 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes then remove from pan to wire rack to cool completely (about 1 hour).
  • In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted (if not melted microwave 15 seconds longer).
  • Stir until smooth then cool 5 minutes.
  • Stir in frosting until well blended.
  • Immediately spread or pipe frosting mixture on cupcakes.
  • Sprinkle with cinnamon.
  • Store loosely covered at room temperature.

Nutrition Facts : Calories 246.3, Fat 11.5, SaturatedFat 2.9, Cholesterol 27.9, Sodium 191.9, Carbohydrate 33.9, Fiber 0.2, Sugar 25.5, Protein 2.1

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