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Chai Cupcakes

5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 24
Author: Swah

Ingredients

Chai Cupcakes

  • 230 g butter softened
  • 1 3/4 cups sugar
  • 4 large eggs room temperature
  • 1 cup milk room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups self-raising flour
  • 1 1/4 cups all-purpose flour

Chai mix

  • 2 tsp cinnamon
  • 2 tsp ginger
  • 2 tsp cardamom
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg

Cream Cheese Icing

  • 4-5 cups sifted icing sugar
  • 100 g butter at room temperature
  • 250 g cream cheese at room temperature
  • Cinnamon to decorate

Instructions

Chai Cupcakes

  • Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.
  • Cream the butter with an electric mixer until smooth in a large bowl.
  • Gradually add the sugar and beat for 3 minutes until fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Sift the 2 flours and chai mixture into a separate bowl.
  • Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!
  • Fill cupcake liners about 3/4 full with mixture and bake for 15 minutes until lightly golden brown.
  • Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Cream Cheese Icing

  • Cream the butter and icing sugar together until well mixed.
  • Add the cream cheese in cubes slowly until incorporated. Continue mixing for 5 minutes until the icing is light and fluffy.
  • Spoon icing into a piping bag and pipe swirls onto the cooled cupcakes. Sprinkle with cinnamon.