Vanilla Chai Latte Cupcakes
Ever tried a chai latte? It is just one of my favorite things to order at any coffee shop or to make at home. After trying and failing miserably a few times I finally came up with the perfect chai blend to have at home. I will literally throw it in almost any tea that I normally drink and amazing in coffee too!
I decided to add it to the frosting for these cupcakes and Omg… they taste exactly like that latte that I love so much. And I had to literally fight the hubby off of them to take a few pics.
The cake part of vanilla chai latte cupcakes is a basic butter cake that is just the right amount of batter for 12 normal size cupcakes. And 6 large(duh)! Omg, they are delish right by themselves. Together with the frosting they are totally Bomb 🙂
I love old things…that is my Grandma’s china plate, a fork that I picked up in an antique mall, and the background are boards that were salvaged from old home built in the 1800’s! Sadly, the cake stand is rather new 😂.
Usually, my photo’s are mostly lighter backgrounds with lots of white and I love that style. I decided that since we are going into fall that I needed and less bright and white 🙂 I’m not totally feeling it yet but, I’m just experimenting! I do love the dainty china plate on the rough background soo… I may be using more of that going forward.
Its the weekend!! So excited about that 🙂 Don’t forget to make these cupcakes…you will not be sorry!
Happy Friday!!!
Vanilla Chai Latte Cupcakes
Ingredients
- 1/2 cup butter, room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1 tsp vanilla
- 1/2 cup butter, room temperature
- 1 16 oz. pkg powdered sugar
- 3-4 tbsp whipping cream
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 tsp cardamom
- 1 tsp ginger
- 1 tsp black pepper
- 1 tsp cinnamon
- 1 tsp nutmeg
Instructions
- CUPCAKE BATTER
- Preheat oven to 350 degrees. Beat butter and sugar in large bowl of a mixer until creamy. Add eggs one at a time, beating well after each.
- Combine the dry ingredients and add to egg mixture along with the milk and vanilla. Beat on low speed just until blended.
- Line 12 muffin cups with liners. Using a 1/4 cup measuring cup fill each cup about 3/4 full.
- Bake for 10-15 minutes or until a cake tester comes out clean. Remove to wire rack and cool completely.
- CHAI FROSTING
- Mix powdered sugar and butter until blended. Add the spices, salt, vanilla and whipping cream. Start with the 3 tbsp of cream then add more until you reach a good piping or spreading consistency.
- Pipe or spread the frosting onto the completely cooled cupcakes. Serve immediately or keep refrigerated in a sealed container for up to 3 days.
More Cupcake Recipes
Pumpkin Spice Cupcakes with Cinnamon Graham Icing
Vanilla Cupcakes with Pineapple Filling and Whipped Buttercream