Chai Tea Cupcakes

Name: Chai Tea Cupcakes
Ingredients: 1 cup 2% milk; 3 chai tea bags; 1/2 cup butter, softened; 1 cup sugar; 1 teaspoon vanilla extract; 2 large eggs; 2 cups all-purpose flour; 2 teaspoons baking powder; 3 teaspoons ground cinnamon; 1-1/2 teaspoons ground nutmeg; 1-1/2 teaspoons ground cloves; 1 teaspoon ground ginger; Pinch salt; 1/2 cup butter, softened; 1-1/2 teaspoons vanilla extract; 4-1/2 cups confectioners' sugar; 5 to 6 tablespoons 2% milk; Additional nutmeg, optional

18 ingredients

5 steps

Ingredients

1 cup 2% milk
3 chai tea bags
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
3 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
1-1/2 teaspoons ground cloves
1 teaspoon ground ginger
Pinch salt
1/2 cup butter, softened
1-1/2 teaspoons vanilla extract
4-1/2 cups confectioners' sugar
5 to 6 tablespoons 2% milk
Additional nutmeg, optional

Directions

1

Preheat oven to 350°. Line 12 muffin cups with paper or foil liners.
2

In a small saucepan, bring milk to a simmer (do not boil); remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags; cool tea completely.
3

Cream butter and sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, spices and salt; add to creamed mixture alternately with steeped milk, beating well.
4

Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
5

For frosting, beat butter and vanilla until creamy. Gradually beat in confectioners' sugar and enough milk to reach desired consistency. Spread over cupcakes. If desired, sprinkle with nutmeg.