Chai Latte Cupcakes
FYI, Santa told me he wants buttery Spiced Chai Latte Cupcakes this year.
I have a lot to be thankful for. No, I’m not a prodigy in any area. I don’t drive a Bentley or have spare homes in exotic lands. I’m not dripping with jewels, and my closet is surprisingly small.
There are mornings I wake up and sigh at the potential monotony of life. There are days I argue with my husband on purpose. I get impatient with my little guys at times. I’m a regular person with regular problems.
Yet I look around me every day and drink in thankfulness. With every breath, I feel a deep sense of gratitude for all of life’s experiences, high and low.
There are moments in life that seem so painful, it’s a wonder we make it through… But we do. We do make it through, and that alone is reason to be thankful. It’s amazing how you start to notice all the little things you should have always been thankful for, when bigger distractions are out the way.
I’m thankful for sunshine. I’m thankful for the aroma of freshly baked bread. I’m thankful for butterfly kisses and homemade gifts made of yarn and twigs. I am thankful my husband and I still look at each other the way we did 20 years ago.
In fact, thankfulness itself, is something to be thankful for. Gratitude is the oar the keeps your raft in delicate balance on the raging river of life.
I wasn’t planning to post this chai latte cupcake recipe, this week. However, I made them for a friend’s baby shower and these cupcakes had such rave reviews, I thought I better share them with you with before Christmas.
I opted to use “instant chai latte powder” in the batter, instead of combining all the spice myself, because I felt the flavor would benefit from the dehydrated milk added to the powder. It gives the chai latte cupcakes the creamy quality of good chai.
This chai latte cupcake recipe was a rare first-attempt success… Something else to be thankful for!
The flavor was spot-on, after I added a touch of cardamom for extra kick. They are buttery, moist and well spiced, with a decadent spiced cream frosting on top!
I hope you enjoy these chai latte cupcakes as much as we did.
Chai Latte Cupcakes
For the Chai Latte Cupcakes:
- Preheat the oven to 350 degrees F. Line 12 large or 48 mini cupcake cups with paper liners. Cream the butter and sugar with an electric mixer until light and fluffy, about 3-5 minutes on high. Then add the chai latte powder and extra cardamom if desired.
- Mix in the eggs, milk, and vanilla. Scrape the bowl with a spatula. Then mix the baking powder and salt with the flour and add to the wet mixture a little at a time.
- Fill the liners 2/3 of the way full and bake: 10 minutes for minis, and 15-20 minutes for regular cupcakes. Check by inserting a toothpick into the center of a cupcake. If it comes out clean, they are done!
- Once the cupcakes have cooled, make the frosting. Cream the butter and sugar together, with an electric mixer, until light and fluffy, 3-5 minutes. Add the rest of the ingredients and beat until smooth. If the frosting is too soft add 1/2 cup more powdered sugar. Pipe the frosting on each cupcake and enjoy!
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!