Nothing beats the aroma of masala chai in an Indian household, and if your family really loves their masala chai, then these Masala Chai Flavored Cupcakes are something you must craft for them, this International Tea Day. These Masala Chai Flavored Cupcakes capture the essence of a perfectly brewed cup of spiced tea but in solid, dessert form. The aromatic spices are infused into both the moist, tender cupcake base and the silky-smooth buttercream frosting. The combination of the two classic layers, along with the extra spice kick, creates layers of flavor that go way beyond how your ordinary frosted cupcake tastes.
The secret of these cupcakes is the tea-infused milk, which adds that special and authentic tea flavor and the blend of aromatic spices provides that warmth to the cake that lends tea that trademark soul-warming charm. These masala chai cupcakes are perfect for afternoon tea, cultural celebrations, or simply as a special treat to enjoy alongside your favorite cup of tea.
Masala Chai Cupcakes
(Makes 12 cupcakes)
Ingredients
Chai Spice Cupcakes
- ½ cup milk
- 1 black tea bag or 1 tsp loose leaf black tea
- 1 cup cake flour
- 1 tsp baking powder
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¼ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
Masala Chai Buttercream Frosting:
- 1 cup unsalted butter, room temperature
- ½ cup powdered sugar
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ⅛ tsp ground cardamom
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- 1 tbsp vanilla extract
Instructions
Step 1: Prepping the Oven and Infusing the Tea
- Preheat the oven to 180°C, then arrange cupcake liners in a muffin tin. Set aside.
- Take a small saucepan, pour the milk, and bring it to a simmer. Add the black tea bag or loose tea leaves to the milk and set aside to steep for 5-10 minutes.
- Squeeze out the milk from the tea bag or loose tea leaves before discarding them. Set aside to cool.
Step 2: Mix the Dry Ingredients
- Take a small bowl, add flour, baking powder, ginger, cinnamon, cloves, cardamon, nutmeg, and salt into it.
- Whisk to mix, then set aside.
Step 3: Prepare the Cupcake Batter
- Take a mid-sized mixing bowl, add the butter, and beat with an electric mixer until creamy.
- Then add the sugar and beat again, on medium speed, until combined. Add the eggs and vanilla extract next and beat until creamy.
- Reduce the mixer speed to low, gradually add half of the flour blend, and mix to combine. Then pour all of the milk. Mix again until just combined.
- Add the rest of the flour blend and mix on low speed until you have a smooth batter and just combined. Do not overmix.
Step 4: Fill and Bake the Cupcakes
- Use a tablespoon, scoop 1 heap of the cupcake batter into each cupcake liner. Add more, if needed, until about ¾ full.
- Pop the muffin tin into the preheated oven for 18 minutes. Test with a toothpick inserted into the middle of each cupcake; if it comes out clean, the cupcakes are fully baked.
- Remove the tin from the oven and let it cool completely before frosting each.
Step 5: Making the Masala Chai Buttercream Frosting
- Fix a stand mixer or take a mixing bowl with a handheld electric mixer with the paddle attachment. Beat the softened butter on medium-high speed for about 10 minutes, until the butter becomes pale and creamy.
- Next, add the powdered sugar, ginger, cinnamon, cardamon, cloves, nutmeg, and vanilla extract into the bowl.
- Beat the creamy mix on medium-high speed for another 10 minutes, until creamy and fluffy.
Step 6: Decorate the Cupcakes
- Transfer the frosting to a piping bag fitted with an open star piping tip.
- Practice a little on spare parchment if necessary. Then pipe the frosting onto the tops of the cupcakes, starting from the outside into the middle.
- For that extra flair, sprinkle the frosted cupcakes with a bit of cinnamon powder.