Spiced Chai Tea Christmas Cupcakes with Honey Frosting
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 2 chai tea bags
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 3 tablespoons honey
- 1 tablespoon heavy cream or milk
Instructions
- Heat the ½ cup of milk in a small saucepan or microwave until it is hot but not boiling. Place the two chai tea bags into the milk and let them steep for at least 10 minutes. Squeeze the tea bags to release all the flavor, then discard them. Let the milk cool to room temperature.
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This ensures your cupcakes don’t stick and makes cleanup much easier.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and cloves. Mixing the spices with the flour ensures they are evenly distributed throughout the batter.
- In a large mixing bowl, beat the ½ cup of softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with an electric mixer.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl to make sure everything is fully incorporated.
- Gradually add the dry ingredients to the butter mixture, alternating with the chai-infused milk. Start and end with the flour mixture. Mix until just combined; be careful not to overmix, as this can make the cupcakes tough.
- Divide the batter evenly among the 12 cupcake liners. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a wire rack to cool completely before frosting.
- While the cupcakes cool, beat the remaining 1 cup of butter until smooth. Gradually add the powdered sugar one cup at a time. Mix in the honey and heavy cream. Beat on high speed for 2 minutes until the frosting is light, airy, and easy to pipe.
- Pipe or spread the honey frosting onto the cooled cupcakes. For a festive look, sprinkle a little extra cinnamon on top or add a piece of star anise for a beautiful Christmas presentation.