Ingredients
- All-purpose flour: 1 1/2 cups
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1/2 cup (1 stick)
- Granulated sugar: 1 cup
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
- Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and chai spice blend.
- Step 3: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Beat until just combined. Do not overmix.
- Step 5: Fill each cupcake liner about 2/3 full.
- Step 6: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely. Frost as desired.
Notes
- Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- If you'd like a warm cupcake, microwave it for 10-15 seconds before serving.
- Garnish your chai latte cupcakes with a sprinkle of cinnamon or a star anise for extra flavor and visual appeal.
- For a richer chai flavor, steep your milk with chai tea bags or loose leaf tea before adding it to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American