Chai Latte Cupcakes Spiced: A Delightful Treat

Soft, spiced Chai Latte Cupcakes with a creamy chai buttercream frosting, just like your favorite chai latte.

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Prepare chai spice mix: Combine cinnamon, ginger, cardamom, and allspice in a bowl.
Steep the tea: Heat the milk until hot, then pour over chai tea bags. Steep for 20-30 minutes.
Preheat the oven to 350°F (177°C). Line a muffin pan with cupcake liners. Set aside a second pan with a few extra liners.
Make the cupcake batter: Whisk together the cake flour, chai spice mix, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar: Beat butter and sugar on high speed until light and fluffy, about 2 minutes.
Add eggs: Beat in egg whites until smooth, about 2 minutes.
Add sour cream and vanilla: Mix in the sour cream and vanilla extract.
Combine dry and wet ingredients: Gradually add dry mixture to wet ingredients, mixing on low speed. Slowly pour in chai milk and mix until just combined.
Fill the liners: Spoon the batter into cupcake liners, filling each 2/3 full.
Bake the cupcakes: Bake for 20-22 minutes, or until a toothpick comes out clean. Allow to cool completely.
Make the frosting: Beat the butter until creamy. Add confectioners’ sugar, chai spice mix, vanilla, heavy cream, and salt. Beat on low, then on high for 2 minutes. Adjust thickness with more sugar or cream as needed.
Frost the cupcakes: Once the cupcakes are cooled, frost with chai buttercream. Garnish with a cinnamon stick and sprinkle with remaining chai spice mix.