I love these chai cupcakes because they:
Taste like chai!
They are so moist and soft!
What more could you want from a cupcake or a chai cupcake?! I used just a quick sweetened bag of tea, that was done in 1 minute and just added it into the mix!
Before you look forward let me just admit: I messed up the frosting. Yes, I added granulated sugar, I don't even know why. I've always done my homemade buttercream with powdered sugar.
This recipe is very similar to my pumpkin muffins. One reason I added more sugar is because that the chai is pretty dark. After it's baked, you don't really taste the sugar that much.
The chai spice mix is pretty easy, I actually like to take pods of cardamon and just crush them.
Serve with cinnamon sticks or just frosting by itself.
Time: 45 minutes
1 1/2 cups whole wheat flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/3 cup vegetable oil
1 cup chai tea
1 teaspoon vanilla extract
2 and 1/2 teaspoons ground cinnamon
1 and 1/4 teaspoons ground ginger
1 and 1/4 teaspoons ground cardamon
1/2 teaspoon ground allspice
Favorite buttercream frosting + 1 1/2 teaspoons of the chai spice mix
Preheat oven to 350 degrees and line a muffin tin.
In a small bowl combine, cinnamon, ginger, cardamon, and allspice. This will be your chai spice mix. In a medium bowl, combined flour, sugar, baking soda, and 3 1/3 teaspoons of chai spice mix. Add in the oil, chai tea and vanilla extract. With a cookie scoop, drop batter into cupcake wrappers. Bake for 20 minutes.
Meanwhile make your favorite buttercream frosting and add 1 1/2 teaspoons of the remaining chai mix. Frost onto cupcakes and serve with cinnamon sticks.
- The Bored Baker 👩🏽🍳