Chai Cupcakes

Chai Cupcakes

35
Aimee Power 1

"If you are a fan of Chai tea and Chai lattes, this is a way to incorporate those flavors into your sweets."

Ingredients

35 m {{adjustedServings}} servings 147 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
  2. Heat the milk in a saucepan until almost boiling. Remove from the heat and add the black tea and chai tea bags. Cover and let stand for 10 minutes. Wring out the tea bags into the milk and discard bags. In a medium bowl, whisk together the tea-milk, yogurt, sugar, oil and vanilla. In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves, salt and pepper. Pour the wet ingredients into the dry mixture and stir until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting (I prefer vanilla).
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Reviews

35
  1. 41 Ratings

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I can't fairly rate this recipe because I modified it. I read about the consistency problems that other people had and It just didn't seem quite right to me that there wasn't any eggs. I doubled...

First, let me say a few things. I have never given a 1 star rating before. Usually the recipes that I make do have some value to them. The flavor may be a little off, the texture may be weir...

Loved these! Very moist. I made a vanilla frosting and added a little nutmeg and cinnamon and they were great!