vanilla chai cupcakes


1 1/4 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoons cinnamon, divided
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup 2% milk
4 chai tea bags
1/2 cup butter
1 cup + 1 tablespoon sugar, divided
2 teaspoons vanilla extract
2 eggs
1 container whipped vanilla frosting


  1. preheat the oven to 350°F.
  2. line muffin pans with cupcake papers.
  3. in a medium bowl, combine the flour, baking soda, salt, 1 teaspoon cinnamon, cardamom, ginger, nutmeg, and cloves; set aside.
  4. in a small saucepan, heat the milk over medium heat until it begins to simmer.
  5. steep tea bags in the milk for 10 minutes; remove the tea bags and allow milk to cool to room temperature.
  6. using a mixer, in a large bowl, cream together the butter, 1 cup of sugar and vanilla.
  7. add eggs, one at a time, beating until combined and scraping the sides of the bowl.
  8. alternate adding the flour and milk mixtures into the butter, starting and ending with the flour and mixing and scraping the bowl in between each addition. Be careful not to over mix.
  9. fill each cupcake liner with 2 tablespoons of batter and bake for 15-20 minutes, or until a toothpick comes out clean.
  10. transfer to a cooling rack and allow to cool completely before frosting.
  11. when ready to frost, combine 1 tablespoon sugar and 1/4 teaspoon cinnamon in a small bowl.
  12. using a knife or piping bag, ice each cupcake and sprinkle with cinnamon sugar mixture.

Nutrition (Per Serving)

serving size 1 cupcake
servings 18
calories 230
fat 10g
saturated fat 5g
trans fat 1.5g
cholesterol 35mg
sodium 150mg
carbohydrate 32g
fiber 0g
sugar 23g
protein 2g