I’m not a coffee drinker, but I will never turn down a cup of chai. Chai tea and chai tea lattes will always be my drink of choice. My favorite chai tea latte is soon going to disappear forever; the cafe is closing at the end of the year. So, in honor of the great run Harmony Cafe had and in celebration of Cupcake Day, I thought I would bake some chai latte cupcakes topped with a spiced maple buttercream frosting.

Chai Latte Cupcakes

for the cupcakes:
1 teaspoons ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
3 black tea bags
3/4 cup milk (plus a little extra)
1/2 cup butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
2 large eggs + 1 egg yolk, room temperature
1 3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

for the frosting:
1 cup butter, room temperature
1 teaspoon vanilla extract
1 tablespoon milk
⅛ cup maple syrup
¼ teaspoon cinnamon
¼ teaspoon cardamom
2 – 3 cups powdered sugar, sifted

1. Preheat oven to 350F. Line a muffin tin with 12 cupcake liners and set aside.
2. In a small pot, combine spices, tea bags, and milk. Bring to a simmer and remove from heat. Let steep for 10 minutes. Remove tea bags, squeezing to remove as much liquid as possible. Pour liquid into a measuring cup and add in more milk to bring it to exactly 3/4 cup.
3. In the bowl of a stand mixer or in a large bowl, cream together butter and sugar until light and fluffy, about 2 – 3 minutes. Mix in vanilla and beat in eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
5. Pour milk mixture and flour mixture into mixing bowl and mix until just combined.
6. Fill cupcake liners ⅔ full and bake for 18 – 20 minutes or until the tops spring back when lightly touched or when a toothpick inserted into the center comes out clean.
7. Transfer to a cooling rack and allow to cool completely before frosting.
8. To prepare the frosting: in the bowl of a stand mixer, beat butter until creamy. Mix in vanilla, maple syrup, and spices. Beat in powdered sugar ½ cup at a time until the desired consistency is reached. Spread or pipe frosting onto cooled cupcakes.

 

adapted from Naturally Ella