Chai-Spiced Vanilla Cupcakes

Recipe Collection: Dessert

Chai-Spiced Vanilla Cupcakes offer a perfect blend of aromatic chai spices and classic vanilla flavors. These vegetarian cupcakes are moist and bursting with flavor, making them an ideal treat for chai enthusiasts and dessert lovers alike. With a gluten and dairy-free option available, they cater to various dietary needs while offering a unique fusion cuisine experience.

These cupcakes are versatile enough to be enjoyed at any gathering or as a cozy afternoon snack. Pair them with your favorite hot beverage for a comforting treat.

Overview

These Spiced Chai Latte Cupcakes are a delightful fusion of aromatic chai spices and the comforting flavors of a classic vanilla cupcake. Perfect for chai tea lovers and those looking to add a touch of exotic spice to their dessert repertoire, these cupcakes are moist, flavorful, and sure to impress at any gathering.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

Fusion

Serving Size: 12

Cooking Time: 35 minutes

Ingredients

• 1 Cup milk
• 2 Whole black tea bags
• 2 Whole chai tea bags
• 0.5 Cup plain yogurt
• 0.75 Cup white sugar
• 0.25 Cup canola oil
• 1 Teaspoon (tsp) vanilla extract
• 1 Cup all-purpose flour
• 0.25 Teaspoon (tsp) baking soda
• 0.5 Teaspoon (tsp) baking powder
• 2 Teaspoons (tsp) cinnamon, ground
• 0.5 Teaspoon (tsp) ginger, ground
• 0.25 Teaspoon (tsp) cloves, ground
• 0.5 Teaspoon (tsp) salt
• 1 Pinch pepper, ground

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare a 12-cup muffin pan by greasing it or lining it with paper baking cups.
2. In a small saucepan, heat the milk until it is just about to boil. Remove from heat and add the black tea and chai tea bags. Cover and let steep for 10 minutes. Squeeze out the tea bags into the milk to extract maximum flavor, then discard the bags.
3. In a medium bowl, whisk together the tea-infused milk, yogurt, sugar, canola oil, and vanilla extract until smooth and well combined.
4. In a large bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, ginger, cloves, salt, and a pinch of pepper.
5. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix to ensure tender cupcakes.
6. Evenly distribute the batter into the prepared muffin cups, filling each about two-thirds full.
7. Bake in the preheated oven for 20 to 25 minutes, or until the tops of the cupcakes spring back when lightly pressed.
8. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
9. Once cooled, frost the cupcakes with your favorite vanilla frosting for an added touch of sweetness and creaminess.

Enjoy your homemade Chai-Spiced Vanilla Cupcakes!