These Chai Tea Cupcakes are a little bit sweet, a little bit spicy, and a whole lot of yummy.
Ingredients
Cake
- 1 3/4 cups cake flour sifted
- 1 1/4 cups all purpose flour sifted
- 2 cups sugar
- 1 tablespoon baking powder
- 3 /4 teaspoon salt
- 4 Chai spice tea bags
- 1 cup butter, room-temp. chopped into little pieces
- 4 large eggs room-temp.
- 1 cup milk
- 1 1/2 tablespoons vanilla extract
Vanilla Bean Frosting
- 16oz cream cheese at room temp
- 1 stick of butter at room temp
- 6-7 cups powdered sugar
- 1/2 tablespoon vanilla extract
- 1 vanilla bean pod sliced down the center
Directions
For the Cake
- Preheat the oven to 350 degrees.
- In a small sauce pan bring the milk to simmer. Steep 3 Chai tea bags in milk 10-15 minutes.
- Once tea has steeped, squeeze milk from tea bags and discard bags.
- In a medium sized bowl, whisk together eggs, tea-steeped milk, and vanilla then set aside.
- Cut open remaining tea bag and grind until fine.
- In the bowl of stand mixer fitted with the paddle attachment, sift together, flours, sugar, baking powder, salt, and ground Chai tea; mix to combine.
- Add butter and mix until coated with flour.
- Mixing at medium speed, slowly add in the wet ingredients. Beat the batter until ingredients are thoroughly combined, being careful to not over beat.
- Fill each cup about two-thirds full. Bake for 18-20mins rotating halfway through the bake time. Cool on wire rack and lightly dust the tops with cinnamon.
Vanilla Bean Frosting
- Cream together butter and cream cheese until well combined on medium speed.
- Reduce mixer speed to low and gradually add confectioners' sugar until thoroughly incorporated and smooth. Add the extract and scrapped vanilla bean paste.