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Chai Cupcakes

SWEET FEAST

Chai Cupcakes

Warm chai spices — think cardamom, cinnamon, and ginger — swirl through soft, moist cupcakes, making each bite cozy and aromatic. Topped with tangy cream cheese icing, they balance sweetness with depth.

  • PREP TIME

    15 mins

  • COOK TIME

    30 mins

  • SERVES

    12

INGREDIENTS

  • 1 cup plain flour
  • 1 tbsp almond meal (optional)
  • ¾ cup sugar
  • ¼ cup unsalted butter (melted)
  • ¼ cup vegetable oil (or any neutral oil)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder 
  • ¼ tsp bi carb soda
  • ¼ cup Greek yoghurt
  • ½ cup full cream milk
  • 1 tsp black tea leaves 
  • 1 tsp cinnamon powder
  • 1 tsp cardamom powder
  • 1 tsp ginger powder
  • ¼ tsp nutmeg powder
  • ¼ tsp clove powder

Icing:

  • 100 g unsalted butter (softened)
  • 250 g cream cheese
  • ½ cup icing sugar
  • ½ tsp cardamom powder
  • ½ tsp cinnamon powder
  • 1 tsp vanilla extract

PREPARATION

1

Preheat the oven to 175C (fan forced).

2

In a small saucepan, add milk and tea leaves and let it come to a boil, now take it off the heat and leave it aside to cool.

3

In a stand mixer, cream together butter and sugar until homogenous.

4

Add the eggs, oil, greek yoghurt and vanilla and add the dry ingredients, mix until the batter is smooth.

5

Strain the milk and add it to the batter.

6

Mix well and transfer to a lined cupcake tin. Bake for 25-30 mins or until a skewer comes out clean.

7

Cool the cupcakes on a wire rack.

8

For the icing, in a stand mixer with a paddle attachment, mix together butter and cream cheese, slowly adding the icing sugar 1 tbsp at a time, continue to taste. 

9

Add the vanilla extract and the spices and continue to mix until a uniform icing mixture is formed. 

10

Ice the cupcakes and sprinkle with cinnamon powder. 

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