Vanilla Chai Tea Cupcakes
Spice Up Your Baking Game with Vanilla Chai Tea Cupcakes. Craving a new twist on your usual baking routine? Look no further than Vanilla Chai Tea Cupcakes, where the warm and exotic flavors of chai tea meet the sweet sensation of cupcakes. Imagine the comforting aroma of spices and tea mingling in a delightful treat that will elevate your dessert game.
In this blog post, we’ll walk you through choosing the perfect vanilla chai tea, infusing your cupcake batter with its unique flavor, baking and decorating your cupcakes, and tips for serving and storing. Get ready to spice up your fall baking with these delicious creations are perfect for Thanksgiving dessert tables and beyond. Transform your kitchen into a cozy bakery and impress your loved ones with these irresistible treats.
For all the chai lovers, these vanilla chai cupcakes are a dream come true. Experience the perfect blend of tea and spice in each bite, topped with a luscious chai buttercream frosting that will transport your taste buds to dessert heaven.
Infusing Cupcake Batter with Chai Tea
To infuse your cupcake batter with the delicious flavors of vanilla chai tea, start by steeping the tea bags in hot water until it’s strong and fragrant. Allow the tea to cool before adding it to your batter, ensuring the flavors are fully incorporated. This step will not only enhance the taste of your cupcakes but also add a subtle hint of warmth and spice that will delight your taste buds. Once your batter is infused with the aromatic vanilla chai tea, you’re ready to move on to baking and decorating your Vanilla Chai Tea Cupcakes like a pro.
Baking and Decorating Vanilla Chai Tea Cupcakes
Now that your cupcake batter is infused with the delicious flavors of vanilla chai tea, it’s time to bake and decorate your Vanilla Chai Tea Cupcakes. Preheat your oven and carefully spoon the batter into your cupcake liners, filling them about two-thirds of the way full. Bake your cupcakes until they are golden brown and a toothpick inserted into the center comes out clean. Once your cupcakes are cooled, get creative with your decorations – brush melted butter onto the tops of the cupcakes, dip in chai sugar, and a dollop of chai buttercream frosting. Adding that extra sugar crunch to the tops of the cupcakes can add the perfect finishing touch to your homemade treats. These Vanilla Chai Tea Cupcakes are sure to be a hit at your next gathering, providing a flavorful and unique twist to a classic dessert. FULL PRINTABLE RECIPE BELOW IN RECIPE CARD.
VANILLA CHAI CUPCAKES AND CHAI BUTTERCREAM FROSTING INGREDIENTS LIST-full printable recipe below in recipe card
- ½ cup unsalted butter, softened
- 1 large egg
- 2 large egg yolks
- ½ cup brewed vanilla chai tea {2 vanilla chai tea bags}*see below for directions, divided
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 1½ teaspoons vanilla extract3 tablespoons prepared Chai Sugar-store bought or homemade (recipe link below)
- 2 tablespoons unsalted butter, melted¾ cup unsalted butter, softened
- ½ teaspoon cardamom
- ¼ teaspoon ground cinnamon
- pinch of ground ginger
- pinch of ground cloves
- seeds from 1 vanilla bean
- 4 cups powdered sugar
- 2 tablespoons reserved brewed vanilla chai tea
VANILLA CHAI CUPCAKE INSTRUCTIONS
- Allow butter, egg, and egg yolks to stand at room temperature for 30 minutes.
- Line 12 muffin cups with cupcake liners.
- Preheat oven to 350°.
- Brew tea by adding 1 cup of hot water to a mug with 2 vanilla chai tea bags.
- Set aside.
- In a medium bowl stir together the flour, baking powder, and salt.
- In a large mixing bowl beat butter on high until creamy.
- Add sugar and beat until well combined and fluffy.
- Add egg, egg yolks, and vanilla extract, and beat until combined.
- Alternate the ½ cup of brewed vanilla chai tea {reserving the rest for the frosting} and flour mixture, beating on low after each addition just until combined.
- Spoon batter into prepared muffin cups, filling each about three-fourths full.
- Smooth out batter in cups {batter will be thick}.
- Bake for 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
- Cool cupcakes in muffin cups on a wire rack for 5 minutes.
- Remove the cupcakes and cool them completely on a wire rack.
CRUNCHY TOPPING INSTRUCTIONS
- Spoon the chai sugar into a bowl, melt butter in a small bowl, and brush melted butter on the top of the cooled cupcakes.
- Dip the tops of the cupcakes into the chai sugar.
CHAI BUTTERCREAM FROSTING INSTRUCTIONS
- Cream the butter, cardamom, cinnamon, ginger, cloves, and seeds from 1 vanilla bean.
- Add the sugar and cream until well combined.
- Add brewed vanilla chai tea 1 tablespoon at a time until the frosting reaches piping consistency. Pipe frosting onto the cupcakes.
How to Make Light and Fluffy Frosting
Mixing or whipping the frosting for three minutes may seem a little extreme. But trust me when I say in three minutes you will see your frosting transform into a light color and double in volume. Mixing for three minutes is one of the most important steps to creating the perfect creamy vanilla ice cream frosting.
Tips for a Light and Fluffy Frosting
- Good ingredients “real” butter (not margarine) and good vanilla ice cream
- Room temperature ingredients
- Be patient…you’ll need to whip the frosting for at least 3 to 5 minutes (sometimes I do this step twice). This will allow air to incorporate into the butter and create the lightness you want.
- That’s it! It’s not as hard as you might think.
How to Store Chai Buttercream Frosting
Something I do, when I have a large quantity of cupcakes and frosting to make, is make the batter and frosting the day before. This makes making homemade cupcakes a lot easier.
STORE: Frostings are made with shortening and can be stored at room temperature in an airtight container on the counter for up to 2 weeks. Frostings with butter and milk should be stored in the refrigerator with an air-tight lid for up to 2 weeks or freezer for up to 3 months.
REVIVE: For frostings that are frozen or refrigerated. Set them on the counter and wait for them to come to room temperature. Spoon into a large mixing bowl. Fit the mixer with a paddle attachment, and beat on medium-high until light and fluffy (about 3 minutes).
How to Have a Moist Cupcake After a Month
Yes, you read that right. AFTER A MONTH! The only way to preserve the cupcakes for a few days is by freezing them. The key is to freeze the cupcakes as soon as they are completely cooled. Not the next day or a couple of days. THE DAY. This works for frosted and non-frosted cupcakes. For Freezing Neapolitan Frosted Cupcakes: Place them in a container for cupcakes ( I use the same ones the bakery uses). Wrap the filled container with plastic wrap and freeze. HOW TO GET THE SAME CUPCAKE CONTAINERS THAT YOU SEE AT YOUR GROCERY STORE BAKERY: Ask! If you only need a few you can usually purchase them from your grocery store bakery. If you need a lot you can also order them online. For Neapolitan Cupcakes Without Frosting: Place them in a labeled freezer-safe zip-top bag. Freeze flat. They will stay fresh as the day you baked them.
TIPS FOR SERVING AND STORING YOUR DELICIOUS CUPCAKES
Once your Vanilla Chai Tea Cupcakes are baked to perfection and beautifully decorated, it’s important to consider how to serve and store them to maintain their freshness and flavor. These delicious treats can be served on a decorative platter for a special occasion, or individually wrapped for a quick grab-and-go snack. When storing your cupcakes, make sure to keep them in an airtight container at room temperature to prevent them from drying out. For longer storage, you can freeze your cupcakes in a sealed container, allowing you to enjoy them whenever a craving strikes. With these simple tips, you can make the most out of your Vanilla Chai Tea Cupcakes and share them with friends and family.
FALL BAKING
As the temperatures start to cool and the leaves begin to change, it’s the perfect time to dive into some fall baking. Embrace the cozy vibes of the season by incorporating warm spices like cinnamon, nutmeg, and of course, vanilla chai into your baked goods. From pumpkin pies to apple crisps, there are endless possibilities for creating delicious treats that capture the essence of autumn. So, as you prepare to set up your Thanksgiving dessert table, keep these seasonal flavors in mind to truly wow your guests with a spread that celebrates the best of fall.
THANKSGIVING DESSERT TABLE
As you prepare to set up your Thanksgiving dessert table, consider incorporating these vanilla chai tea cupcakes to add a unique twist to the traditional spread. The warm and comforting flavors of vanilla chai will complement classic Thanksgiving desserts like pumpkin pie and apple crisp, creating a diverse and enticing array of treats for your guests to enjoy. By adding a touch of spice and warmth to your dessert table, you will not only surprise and delight your guests but also showcase your creativity and culinary skills. So, get ready to impress with these flavorful and aromatic cupcakes that will undoubtedly steal the show at your Thanksgiving celebration.
Incorporating the rich and soothing flavors of vanilla chai tea into your cupcakes is a simple yet impactful way to level up your baking game. From selecting the perfect tea to infusing the batter and decorating the finished product, these cupcakes offer a unique and delicious twist on a classic treat. Whether you are baking for a cozy fall afternoon or a festive Thanksgiving dessert table, these vanilla chai tea cupcakes are sure to impress and satisfy.
FALL INSPIRED CUPCAKE RECIPES
LATEST POSTS
Transform your baking experience with these easy-to-follow steps for creating vanilla chai tea cupcakes that will delight your taste buds and wow your loved ones. Try out this fall-inspired recipe and enjoy the warm spices of the season in a sweet and satisfying treat. Happy Baking! 💗Sheryl
Vanilla Chai Tea Cupcakes with Chai Buttercream Frosting
Ingredients
For the Cupcakes:
- ½ cup unsalted butter, softened
- 1 large eggs
- 2 large egg yolks
- ½ cup brewed vanilla chai tea {2 vanilla chai tea bags}*see below for directions, divided
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 1½ teaspoons vanilla extract
For the Crunchy Chai Topping:
- 3 tablespoons prepared Chai Sugar-store bought or homemade (recipe link below)
- 2 tablespoons unsalted butter, melted
For the Chai Butter Frosting:
- ¾ cup unsalted butter, softened
- ½ teaspoon cardamom
- ¼ teaspoon ground cinnamon
- pinch of ground ginger
- pinch of ground cloves
- seeds from 1 vanilla bean
- 4 cups powdered sugar
- 2 tablespoons reserved brewed vanilla chai tea
Instructions
For the Cupcakes:
- Allow butter, egg, and egg yolks to stand at room temperature for 30 minutes.
- Line 12 muffin cups with cupcake liners.
- Preheat oven to 350°.
- Brew tea by adding 1 cup of hot water to a mug with 2 vanilla chai tea bags.
- Set aside.
- In a medium bowl stir together the flour, baking powder, and salt.
- In a large mixing bowl beat butter on high until creamy.
- Add sugar and beat until well combined and fluffy.
- Add egg, egg yolks, and vanilla extract, and beat until combined.
- Alternate the ½ cup of brewed vanilla chai tea {reserving the rest for the frosting} and flour mixture, beating on low after each addition just until combined.
- Spoon batter into prepared muffin cups, filling each about three-fourths full.
- Smooth out batter in cups {batter will be thick}.
- Bake for 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
- Cool cupcakes in muffin cups on a wire rack for 5 minutes.
- Remove the cupcakes and cool them completely on a wire rack.
For the Crunchy Topping:
- Spoon the chai sugar into a bowl, melt butter in a small bowl, and brush melted butter on the top of the cooled cupcakes.
- Dip the tops of the cupcakes into the chai sugar.
Using Store Bought:
Into a bowl, add 2 tablespoons + 1 teaspoon of store-bought chai spice blend with 4 cups sugar, and a vanilla bean, split lengthwise, scrape out the seeds, and reserve the empty pod.
For the Chai Butter Frosting:
- Cream together the butter, cardamom, cinnamon, ginger, cloves, and seeds from 1 vanilla bean.
- Add the sugar and cream until well combined.
- Add brewed vanilla chai tea 1 tablespoon at a time until the frosting reaches piping consistency. Pipe frosting onto the cupcakes.
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Hi Sheryl, this cupcakes sound fantastic and thanks so much for sharing your recipe – this will be a perfect gift for a chai loving friend of mine! Hope you had a wonderful Thanksgiving and are enjoying the weekend! Pinning!
Thanks Cindy! 🙂
I made these for my group of fellow adoptive India moms and they were a huge hit! Very fitting with the “vanilla chai” theme. I’m actually making them again today for company coming this weekend. Great recipe! I also love that it makes only 12 cupcakes.
That’s awesome Abby!
These cupcakes are great! Just made them with a friend for a celebration of school being over and they were a hit. Thank you!
That’s awesome Parker! Thanks for sharing! 🙂