Description
These Chai Latte Cupcakes capture the warm, spicy flavors of a classic chai latte in a moist, fluffy cupcake. Topped with a rich caramel-infused buttercream frosting and optionally garnished with anise stars, they’re a perfect treat for cozy fall afternoons or anytime you crave a delicious coffeehouse-inspired dessert.
Ingredients
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking powder
- 2 teaspoons chai spice mix
- ½ cup milk
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 large egg
- ½ cup water
For the Buttercream Frosting
- 1 ½ cups unsalted butter, softened
- 2 teaspoons cinnamon
- ¼ teaspoon ground cloves
- 2 teaspoons vanilla extract
- 3 ½ cups powdered sugar
- 2 teaspoons caramel syrup
- 12 Anise stars (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners to ensure easy removal and cleanup.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and chai spice mix until evenly combined. This forms the base flavor and structure of the cupcakes.
- Add Wet Ingredients: Add the milk, vegetable oil, vanilla extract, large egg, and water to the dry ingredients. Beat the mixture thoroughly until well combined. Expect a thin batter – this is normal and will yield moist cupcakes.
- Fill and Bake: Distribute the batter evenly by filling each cupcake liner about two-thirds full. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and transfer the pan to a wire rack. Let the cupcakes cool completely before frosting to prevent melting.
- Prepare the Buttercream: In a large bowl, beat the softened unsalted butter until smooth and creamy. Add the cinnamon, ground cloves, and vanilla extract, mixing until combined for warm spice notes.
- Add Powdered Sugar and Caramel: Gradually add the powdered sugar while mixing at medium speed until fully incorporated and smooth. Stir in the caramel syrup until the frosting reaches your desired flavor and consistency.
- Frost the Cupcakes: Transfer the buttercream frosting to a piping bag for easy application. Pipe generous amounts onto each cooled cupcake.
- Garnish: Sprinkle a bit of cinnamon on top of the frosting and, if desired, garnish each cupcake with an anise star for an elegant and aromatic finish.
Notes
- Ensure cupcakes are completely cool before frosting to avoid melting the buttercream.
- You can adjust the amount of chai spice to suit your taste preferences.
- Anise stars are optional but add a lovely decorative touch and subtle licorice flavor.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a vegan variation, substitute the egg, milk, and butter with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
