Warm, spicy, and irresistibly sweet, these Chai Latte Cupcakes are the ultimate fall treat. Infused with aromatic chai spices and topped with a decadent Caramel Brûlée Frosting, each bite captures the essence of a cozy autumn afternoon. Perfect for Thanksgiving gatherings, weekend baking, or simply pairing with your favourite cup of tea or coffee, these cupcakes will fill your kitchen with the comforting flavours of fall.
Prep Time
45 minBake Time
25 minYield
24Rating
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Loading...| Chai Spice | |
| • 4 tsp ground cinnamon | |
| • 2 tsp ground ginger | |
| • 1 tsp ground cardamom | |
| • ½ tsp freshly grated nutmeg | |
| • ½ tsp allspice | |
| • ½ tsp ground cloves | |
| • ⅛ tsp ground black pepper | |
| ... | |
| Cupcakes | |
| • 1 cup milk | |
| • 2 bags chai tea | |
| • 2 sticks salted butter, at room temperature | |
| • 1¼ cups granulated sugar | |
| • 1 tbsp vanilla extract | |
| • 3 large eggs, at room temperature | |
| • ½ cup sour cream or Greek yogurt | |
| • 2½ cups Rogers Foods All Purpose Flour or Rogers Foods Unbleached Flour | |
| • 1½ tsp baking powder | |
| • ¼ tsp baking soda | |
| • ½ tsp kosher salt | |
| • 3 tsp chai spice blend (from above) | |
| ... | |
| Caramel Brûlée Frosting | |
| • 2 sticks salted butter, at room temperature (divided) | |
| • 1 cup packed dark brown sugar | |
| • ½ cup heavy cream | |
| • 2–3 cups powdered sugar | |
| • 1 tbsp vanilla extract | |
| • 1–2 tsp chai spice blend (from above) | |
| • Pinch of salt |
Warm, spicy, and irresistibly sweet, these Chai Latte Cupcakes are the ultimate fall treat. Infused with aromatic chai spices and topped with a decadent Caramel Brûlée Frosting, each bite captures the essence of a cozy autumn afternoon. Perfect for Thanksgiving gatherings, weekend baking, or simply pairing with your favourite cup of tea or coffee, these...
| 1. | 1. Make the chai spice blend: In a small bowl, combine cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and pepper. Reserve for cupcake batter and frosting. |
| 2. | 2. Infuse the milk: In a small pot, bring milk to a boil. Remove from heat, add chai tea bags, cover, and steep for 10 minutes. Discard tea bags. |
| 3. | 3. Make the cupcake batter: •Preheat oven to 350°F (175°C). Line 24 cupcake tins with paper liners. |
| 4. | •In a large bowl, beat butter and sugar until light and fluffy. Add vanilla and sour cream; beat until smooth. |
| 5. | •Beat in eggs one at a time until fully combined. |
| 6. | •Add Rogers All-Purpose Flour, baking powder, baking soda, salt, and 3 tsp of chai spice mix. Stream in chai-infused milk while mixing on low speed until just combined. |
| 7. | 4. Bake: Divide batter evenly among cupcake liners. Bake 22–25 minutes, until tops are set and a toothpick inserted comes out clean. Remove and cool completely. |
| 8. | 5. Make the frosting: •In a saucepan, melt 1 stick of butter with brown sugar and cream. Bring to a boil and cook 2 minutes, until sugar dissolves. Stir in a pinch of salt. |
| 9. | •Transfer mixture to a mixing bowl. Chill in the freezer for 15 minutes (or in the fridge for longer) until cool. |
| 10. | •Add the remaining 1 stick of butter, vanilla, powdered sugar, and 1–2 tsp chai spice. Beat until fluffy and smooth, adding more powdered sugar as needed to achieve the desired consistency. |
| 11. | 6. Frost & serve: Spread frosting generously over cooled cupcakes. Sprinkle with caramel brûlée topping (optional) and garnish with cinnamon sticks if desired. |
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