These Chai Latte Cupcakes are a tea party inspired treat that will stop time!
I love coffee. I don’t it all the time or anything, but the smell and occasional cup is heaven. My husband, however, is not a coffee guy. His morning drink obsession is Chai Tea Lattes. He gets one just about everything morning at Starbucks when he gets to his first stop for work. So when it came time to make a tea party inspired recipe for Alice Through the Looking Glass I couldn’t think of anything better to surprise Mike with than Chai Latte Cupcakes.
These cupcakes are so good you guys. The cakes have a subtle chai flavor and the creamy frosting is loaded with spices for that bold chai flavor. I’ve made this recipe using both a powdered chai latte mix and a liquid chai latte concentrate. You’re going to get more cupcakes from the recipe if you use the powdered mix because you use the powder and milk, but use whichever type of chai latte mix you have available (original or vanilla flavors are both fine). You can get both types on Amazon if you’re not finding any at your grocery store.
[ If you’re not eating your cupcakes this way, you’re doing it wrong. ]
I’ve been looking forward to this month’s blockbuster bloggers challenge so much! Alice in Wonderland and Alice Through the Looking Glass are classic and with the new interpretations, the colors and inspiration are never ending. Granted I went with something simple and classic, but if you want to dress these cupcakes up you could add Mad Hatter cupcake toppers to the top or find a crazy colorful cupcake liner or pair a few colored liners together for serving. This month’s recipe are all tea party perfect and sure to make time stop.
Earl Grey Cake with Vanilla Bean Frosting from Around My Family Table
Chai Latte Cupcakes from Bread Booze Bacon
Pocket Watch Pops from Ashlee Marie
Beginner’s Guide to Tea from Celebrating Family
Queen of Hearts Tomato Tart from A Savory Feast
Asparagus Ricotta Puff Pastry Tart from A Joyfully Mad Kitchen
Earl Grey Shortbread Cookies from Feast + West
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 2/3 cup instant chai latte powder (see note)
- 1/4 teaspoon ground ginger
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons cold milk, as needed
- Preheat your oven to 350 degrees F. Line a muffin tin with cupcake liners. Set aside.
- In a medium mixing bowl, stir together the flour, baking powder, and salt until combined. Set aside.
- In a large mixing bowl, beat together the butter and sugar until fluffy and pale, 1 to 2 minutes.
- Add the chai powder, ginger, eggs, milk, and vanilla. Mix until well combined, scraping the sides of the bowl as needed. (If this mixture is looking a little lumpy, that’s okay. Everything will smooth out as you add the dry ingredients.)
- Add the flour mixture to the butter mixture in two additions, beating until just combined. Once all the ingredients are incorporated, mix for 1 more minute at medium speed until the batter is smooth.
- Portion the batter into each cupcake liner, filling the cups 2/3 full. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes, Transfer the cupcakes to a wire rack to completely, about 30 minutes to 1 hour.
- Once the cupcakes are cooled, make the frosting.
- In a medium mixing bowl, combine the powdered sugar, cinnamon, ginger, nutmeg, and cloves.
- In a large mixing bowl, beat together the butter, vanilla, and powdered sugar mixture until smooth and well combined. If the frosting seems too thick add 1 tablespoon of milk at a time until your desired consistency is reached.
- Frost the cupcakes and refrigerate until ready to serve to help set the frosting. (You can also chill your frosting for 30 minutes before piping it if you prefer.)
If you don’t have powdered instant chai mix available, you can use liquid chai latte concentrate instead. Substitute 1/2 of the chai latte concentrate for the milk and increase the total flour used to 1 cup. This ingredient change will yield 12 cupcakes instead of the listed 18.