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 it’s 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 an 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 more moody 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

Vanilla Chai Latte Cupcakes taste so similar to my favorite chai tea latte. The cupcake is buttery soft and is topped with a frosting that is made with all of the spices of a chai latte. Melt-in-your-mouth delicious!

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Course: Dessert

Cuisine: American

Keyword: chai, cupcakes, dessert, latte

Prep Time: 20

Cook Time: 15

Total Time: 35

Author: Damaris

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.