Hello, hello! It’s been a while! I apologize for my lengthy hiatus, it was spent preparing and celebrating Father’s Day and also traveling to Massachusetts to visit family for a week (post coming soon!). This was the first time my boyfriends family and my family were actually able to meet in person, we all had a great time and embarked on many adventures 🙂
One of those adventures being a trip to the village of Shelburne Falls, located along the Mohawk Trail in north-western Mass. This little village is one of my favorite spots to visit whenever I’m home. It’s quaint, quiet, and really the epitome of small-town living. It has a charming Main St. filled with Mom & Pop restaurants, stores, and coffee shops. We decided to stop by Mocha Maya’s which is a Cafe and live music venue. Unfortunately, no one was playing on a Tuesday afternoon but that didn’t stop us from staying for some yummy drinks. Both my boyfriends sister (some of you may know her as Nena, author of YOUnfolded) and I opted for the Iced Masala Chai Tea….so so good! Our yummy drink is what inspired today’s recipe. I used a combination of traditional chai spices and actual chai tea-steeped milk in the cupcake, and it’s topped with a spiced vanilla buttercream.
Spiced Chai Tea Cupcakes
You Will Need:
- 1 1/2 Cups All-Purpose Flour
- 1 Tsp Baking Powder
- 2 Tsp Cinnamon
- 1/4 Tsp Ground Cardomom
- 1/4 Tsp Ground Nutmeg
- 1/2 Tsp Ground Clove
- 1/2 Tsp Ground Allspice
- 1/2 Tsp Ground Nutmeg
- 1/4 Tsp Salt
- 3/4 Cup Granulated Sugar
- 1/2 Cup Unsalted Butter, Room Temp
- 1 Large Egg + 1 Egg White
- 3 Tbsp Vegetable Oil
- 2 Tbsp Vanilla Extract
- 1/2 Cup Whole Milk
- 2 Chai Tea Bags, Any Variation (I used Hazelnut Chai)
- 2 Sticks Unsalted Butter
- 2 1/2 Cups Confectioners Sugar
- 1 Tsp Cinnamon
- 1/2 Tsp Ground Allspice
- 1 Tsp Vanilla Extract
- 1-2 Tbsp Milk
- Preheat oven to 350 degrees F and line cupcake pan with 12 paper liners.
- Heat the 1/2 Cup of milk in the microwave for 1 minute or until hot, add the tea bags and let steep until the milk has cooled.
- Combine flour, baking powder, salt, and spices in small mixing bowl and stir.
- In your stand mixer fixed with the paddle attachment, or in a large bowl with a hand mixer, beat the butter until creamy. Add the sugar and vanilla extract, beat for an additional 2-3 minutes until fluffy. Scrape down the sides of the bowl as needed.
- Add the egg and egg white, continuing to mix until fully combined. In 2 portions, alternate adding the dry ingredients and cooled milk.
- Fill cupcake liners 2/3 full and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool as your prepare the frosting.
- In your stand mixer fixed with the whisk attachment, add the butter and beat on high speed for 5-6 minutes until very pale (pretty much white), scraping down the sides of the bowl as needed.
- Add the confectioners sugar, spices, and vanilla extract. Mix on low until combined and then increase speed to high for 1 minute. If frosting is too thick, use the milk to thin it out to a good piping consistency.
- Fill a large pastry bag (fitted with the tip of your choice) with frosting and pipe onto cooled cupcakes. You can always frost with a knife too!
- Decorate as you wish and enjoy!