Description
Moist and warmly spiced chai caramel cupcakes topped with fluffy chai frosting and finished with a rich caramel drizzle for a cozy, indulgent dessert.
Ingredients
Scale
- 1 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup brewed chai tea, cooled
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/2 cup caramel sauce, plus extra for drizzle
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a bowl, whisk together all purpose flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.
- In a separate bowl, cream softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Alternate adding the dry ingredients with the whole milk and brewed chai tea, mixing gently until just combined.
- Divide batter evenly into 12 liners and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes completely on a wire rack.
- Beat powdered sugar with additional softened butter and a small splash of milk until smooth and fluffy to create frosting. Pipe onto cooled cupcakes and drizzle caramel sauce over the top before serving.
Notes
- Use freshly brewed chai tea for the best flavor.
- Do not overmix the batter to keep cupcakes tender.
- Allow cupcakes to cool fully before frosting to prevent melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 36g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg