A simple recipe for chai tea-based cupcakes topped with vanilla buttercream frosting. Have a sweet tooth? Give these little cupcakes a try! Blogger Marcella says they "taste like a chai tea latte in a cupcake form." She also writes:

"The base of the cupcake is infused with Stash Tea's Double Spice Chai black tea & sweetened with a dark brown sugar. The tea packs so much flavor! Just opening the bag made the whole room smell delicious. For the frosting, I went with a light version of a buttercream to act as the whipped cream on a latte. I did a classic style American vanilla buttercream, but at the end added in a touch of whipping cream to lighten up the texture."

This recipe is brought to you by Marcella from MODEST MARCE.

Ingredients

For the chai cupcake cake

• 2 teaspoon loose leaf Double Spice Chai black tea or 2 tea bags Double Spice Chai black tea
• 1 cup whole milk
• 1 cup unsalted butter, softened
• 1-1/2 cups dark brown sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 tablespoon vegetable oil
• 2-1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cardamon

For the whipped buttercream frosting

• 1 pound unsalted butter, room temperature
• 3 to 4 cups icing sugar, or to taste
• 1 teaspoon pure vanilla extract
• 1/3 cup whipping cream, cold
• 1 teaspoon ground cinnamon, for dusting

Directions

1. Preheat oven to 325 degrees.
2. In a saucepan over low heat add the milk and tea. Let simmer for five minutes to infuse the tea into the milk. do not let the mixture come to a boil. Remove from heat and let cool to room temperature. Strain out tea or remove tea bags.
3. In the bowl of a stand mixer fitted with the paddle attachment cream butter and brown sugar.
4. Add the eggs one at a time, followed by the vanilla extract. Beat until light and fluffy.
5. In a separate bowl sift the flour, baking powder, salt, cinnamon, cloves, and cardamon. Gradually add to stand mixer at low speed.
6. Once flour is just combined into the wet ingredients, add the infused milk and beat until batter is smooth.
7. Evenly distribute batter amongst lined cupcake tins.
8. Bake for 15 minutes, or until the tops bounce back to touch.
9. While the cupcakes cool, make the frosting.
10. In the bowl of a stand mixer fitted with the paddle attachment add the butter, icing sugar, and vanilla. Beat until light and fluffy, about 5 minutes.
11. Add the whipping cream and beat for an additional minute.
12. Fill piping bag with frosting and pipe as desired. Sprinkle with a touch of cinnamon and voila!

Double Spice Chai Black Tea

For those that want their chai extra bold and spicy, we've blended exceptional black teas with rich, aromatic spices for a tea that will awaken your senses.

LOOSE LEAF | SHOP NOW
TEA BAG | SHOP NOW