Chai Latte Cupcakes with Maple Cinnamon Glaze
Equipment
- Mixing bowls
- muffin tin
- whisk
- wire rack
Ingredients
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ cup brewed chai tea, cooled
- 1 large egg
- 2 tablespoons vegetable oil
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
- 2 tablespoons maple syrup
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F and line a muffin tin with 4 paper liners.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, ½ teaspoon cinnamon, cardamom, ginger, and cloves.
- In a separate bowl, mix the cooled chai tea, egg, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the 4 liners. Bake for 18 to 20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, stir together the powdered sugar, maple syrup, and ½ teaspoon cinnamon until smooth.
- Spoon the glaze over each cooled cupcake and let it set for a few minutes before serving.
Notes
Brew the chai tea a little strong so the spice flavor stays clear after baking. If the glaze thickens too much while sitting, add a drop of tea to loosen it. These cupcakes taste best the day they are made, but you can store unglazed ones in an airtight container and add the glaze right before serving.
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, muffin tin, whisk, wire rack
Cuisine: American
Equipment: Mixing bowls, muffin tin, whisk, wire rack