Spring, summer, winter or fall, you can catch me with a Chai tea latte. One day, while I was sitting in the kitchen sipping on my chai tea latte, I thought to myself, “What if I made chai cupcakes? Wouldn’t that be awesome?” So I decided to give it a whirl and this recipe was the result. The munchkin absolutely loved them and hopefully you will too.
Let’s get baking.
Servings: 12 · Yield: 12 · Prep time: 20 min · Cook time: 18-20 · Ready in: 40 min · Skill level: Intermediate
Ingredients
- 1 1/2 cups of King Arthur Flour
- 3 teaspoons of Pacific Coast Vanilla Chai Tea Latte
- 1 teaspoon of baking powder
- 1/2 teaspoon of kosher salt
- 6 ounces of Kerrygold Unsalted Butter
- 2/3 cup of white, granulated sugar
- 2 eggs
- 2/3 cup of Silk Unsweetened Vanilla Almond Milk
- 1 cup of unsalted butter
- 1 1/2 cups of powdered sugar
- 1 teaspoon of bourbon vanilla bean paste
Method
Preheat the oven to 350 degrees and line 12 muffin cups with paper liners.
In a large mixing bowl, whisk together the flour, vanilla chai powder, baking powder, and salt. Set the bowl aside.
Using your electric hand mixer or Kitchenaid, cream the 6 ounces of butter and sugar until its is a pale yellow color and creamy.
Add in the eggs one at a time. Be sure to beat mixture well as you add each egg.
Add in the flour mixture at a low speed and then beat in the milk.
Scoop the batter into the muffin cups and bake the cupcakes for about 18 minutes. Check the cupcakes by inserting a toothpick into the center after the 18 minutes have passed. If the toothpick comes out clean, the cupcakes are ready.
Allow the cupcakes to cool and begin making the buttercream icing. Beat together 1 cup of unsalted butter, the powdered sugar and the bourbon vanilla bean paste. Taste it and add more powdered sugar if you would like it to be a bit sweeter.
Once the cupcakes have cooled, use a knife, spatula, or piping bag to put icing on the tops of the cupcakes and enjoy.
