Vanilla Chai Pumpkin Spice (Print Version)
# Ingredients:
→ Cupcakes
01 -
3/4 cup milk
02 -
2 chai tea bags
03 -
1 3/4 cups all-purpose flour
04 -
1 teaspoon baking powder
05 -
1/2 teaspoon baking soda
06 -
1/2 teaspoon salt
07 -
1 teaspoon cinnamon
08 -
1/2 teaspoon ground ginger
09 -
1/4 teaspoon nutmeg
10 -
1/4 teaspoon cloves
11 -
1/2 cup unsalted butter, softened
12 -
3/4 cup packed brown sugar
13 -
1/4 cup granulated sugar
14 -
2 large eggs
15 -
1 teaspoon vanilla extract
16 -
1/2 cup pumpkin puree
17 -
1/4 cup brewed espresso or strong coffee
→ Vanilla Chai Buttercream
18 -
1/2 cup unsalted butter, softened
19 -
2 1/2 cups powdered sugar
20 -
1/2 teaspoon cinnamon
21 -
1/4 teaspoon nutmeg
22 -
2 tablespoons strong chai tea, cooled
23 -
1 teaspoon vanilla extract
24 -
2 tablespoons heavy cream or milk
→ Optional Toppings
25 -
Whipped cream or extra buttercream
26 -
Cinnamon dusting
27 -
Caramel drizzle
28 -
Chai-spiced sugar
# Instructions:
01 -
Heat the milk in a small saucepan until warm (not boiling). Add the chai tea bags and steep for 10 minutes. Remove the tea bags and let the chai-infused milk cool.
02 -
Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 liners.
03 -
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and cloves.
04 -
In a large bowl, beat the butter, brown sugar, and granulated sugar until fluffy.
05 -
Mix in the eggs, one at a time, followed by the vanilla extract and pumpkin puree.
06 -
Gradually mix in the dry ingredients, alternating with the chai-infused milk and espresso. Stir until just combined.
07 -
Fill cupcake liners three-quarters full and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
08 -
In a large bowl, beat the butter until creamy. Mix in the powdered sugar, cinnamon, and nutmeg. Gradually add the brewed chai, vanilla extract, and heavy cream, beating until light and fluffy.
09 -
Pipe the buttercream onto cooled cupcakes. Optionally, top with whipped cream, a sprinkle of cinnamon, or caramel drizzle.
# Notes:
01 -
For an extra chai-spiced flavor, add ½ teaspoon of ground chai spice blend to the batter.
02 -
To enhance the latte-like flavor, increase the brewed espresso to ½ cup and reduce the chai-infused milk slightly.
03 -
Store in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator.