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For most of my adult life, I have not been the biggest fan of coffee (until recently), but I have always LOVED a good chai! A creamy tea drink with warm spices- SO GOOD!
My absolute favorite is a vanilla chai latte from a local Paris-inspired brunch spot. It screams fall...but I also order an iced version in the spring and summer.
So, I turned my favorite fall beverage into a sweet autumn cupcake! These beauties feature the classic chai spices- cinnamon, cardamom, nutmeg, ginger, and all spice. And then topped with a creamy whipped chai buttercream! Yes, please!
I simply used chai spice, but you can also steep the milk with chai tea for even more flavor.
In India- chai is a sweet and spicy milk beverage. In Hindi "chai" translates to "tea;" so, technically saying "chai tea" is like saying "tea tea." In America, chai refers to a black tea base, mostly flavored with cardamom and cinnamon.
Super simple wth spices you already have in the pantry! Simply mix together in a small bowl. Then, save any leftovers and keep on-hand to spice up your beverages and baked goods!
1 Tbsp. cinnamon
1 tsp. ginger
1 tsp. cardamom
1/2 tsp. nutmeg
1/2 tsp. allspice
This frosting is light and fluffy with warm chai spices.
In a large mixing bowl, beat the butter, powdered sugar, chai spice, and milk/cream. Then, fold in the whipped topping with a spatula. I often beat in some of the whipped topping (maybe 1/2 cup) and then fold in the rest. Next, use a piping bag with a tip or a knife to spread over cooled cupcakes.
Inspired by my favorite coffeehouse drink- these gluten free chai latte cupcakes make the perfect fall sweet treat!
Makes 16-18 regular cupcakes or 48+ mini cupcakes.
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