why make this recipe
Chai Latte Cupcakes with Caramel Brulee Frosting offer a delightful twist on traditional cupcakes. These cupcakes combine the warm and spicy notes of chai tea with a rich, smooth frosting that takes the flavor to another level. They are perfect for gatherings, celebrations, or a cozy afternoon treat. Plus, the combination of spices brings comfort and warmth, making them a great choice for any season.
how to make Chai Latte Cupcakes with Caramel Brulee Frosting
Ingredients:
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon all-spice
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
- 1 cup milk
- 2 bags chai tea
- 2 sticks (1 cup) salted butter, at room temperature
- 1 1/4 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, at room temperature
- 1/2 cup sour cream or Greek yogurt
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 sticks salted butter, at room temperature (for frosting)
- 1 cup packed dark brown sugar
- 1/2 cup heavy cream
- 2-3 cups powdered sugar
- 1 tablespoon vanilla extract (for frosting)
- 3/4 cup sugar (for caramel brulee)
- Flaky sea salt (for caramel brulee)
- Cinnamon sticks (optional, for garnish)
Directions:
Make the Chai Spice: In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper. Set this aside for later use.
Prepare the Cupcakes: Preheat your oven to 350°F (175°C). Line 24 cupcake molds with paper liners. In a small pot, boil the milk. Remove from heat, add the chai tea bags, cover, and let steep for 10 minutes.
In a mixing bowl, beat the room temperature butter and granulated sugar together until fluffy. Add the vanilla extract and sour cream, mixing well. Add the eggs one at a time, making sure to combine each before adding the next.
Sift in the all-purpose flour, baking powder, baking soda, kosher salt, and 3 teaspoons of the chai spice mix. Gradually mix in the chai-infused milk until just combined.
Divide the batter evenly into the prepared cupcake molds. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool.
Make the Frosting: In a saucepan, melt 1 stick of salted butter with the dark brown sugar and heavy cream until dissolved. Let it cool to the touch. In another bowl, beat together the remaining stick of butter, vanilla extract, powdered sugar, and 1-2 teaspoons of chai spice until smooth. Combine this with the cooled mixture and mix well.
Frost each cooled cupcake with the caramel brulee frosting. To prepare the caramel brulee, heat the sugar in a saucepan over medium heat until it becomes golden. Carefully spread it out and sprinkle the flaky sea salt on top. Let it cool, then crush into shards to sprinkle over the frosted cupcakes.
how to serve Chai Latte Cupcakes with Caramel Brulee Frosting
Serve these delicious cupcakes on a decorative platter. They look great topped with the caramel brulee shards and can be garnished with cinnamon sticks for an extra touch. They pair wonderfully with a cup of tea or coffee.
how to store Chai Latte Cupcakes with Caramel Brulee Frosting
Store the cupcakes in an airtight container at room temperature for up to three days. If you have leftover frosting, keep it in the refrigerator for up to a week. Be sure to let it come to room temperature before using it again.
tips to make Chai Latte Cupcakes with Caramel Brulee Frosting
- Make sure your ingredients are at room temperature for better mixing.
- Don’t skip the steeping of the chai tea; it adds extra flavor.
- For a stronger chai flavor, consider increasing the amount of chai spice mix in the batter.
variation
You can experiment by adding different spices such as nutmeg or adapting the frosting by incorporating flavored extracts like almond or maple for a different taste.
FAQs
1. Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day ahead and frost them just before serving for the best texture.
2. Can I substitute the chai tea bags?
You can use any spiced tea or even instant chai mix, but the flavor may vary.
3. What if I don’t have heavy cream for the frosting?
You can use milk instead, but the frosting will be less rich and creamy.
Chai Latte Cupcakes with Caramel Brulee Frosting
Ingredients
Method
- Combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper in a shallow bowl to make the chai spice. Set aside.
- Preheat the oven to 350°F (175°C) and line 24 cupcake molds with paper liners.
- In a small pot, boil the milk, then remove from heat, add the chai tea bags, cover, and let steep for 10 minutes.
- Beat the room temperature butter and granulated sugar together until fluffy.
- Add the vanilla extract and sour cream, mixing well, and then add the eggs one at a time, mixing to combine after each addition.
- Sift in the all-purpose flour, baking powder, baking soda, kosher salt, and 3 teaspoons of the chai spice mix.
- Gradually mix in the chai-infused milk until just combined.
- Divide the batter evenly into the prepared cupcake molds and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool.
- Melt 1 stick of salted butter with the dark brown sugar and heavy cream in a saucepan until dissolved, and let cool to the touch.
- In another bowl, beat together the remaining stick of butter, vanilla extract, powdered sugar, and 1-2 teaspoons of chai spice until smooth.
- Combine this with the cooled mixture and mix well.
- Frost each cooled cupcake with the caramel brulee frosting.
- Heat the sugar in a saucepan over medium heat until it becomes golden, then spread it out and sprinkle flaky sea salt on top.
- Let it cool, then crush into shards to sprinkle over the frosted cupcakes.