Chai and Honey Cupcakes

Infused with the warm, aromatic spices of chai tea and sweetened with a touch of golden honey, these Chai and Honey Cupcakes are a sophisticated twist on a classic dessert. Perfectly moist and fluffy, the cupcakes are made with chai-infused milk and a medley of spices including cinnamon, cardamom, ginger, and cloves, delivering a subtly spiced flavor in every bite. Topped with a luscious cream cheese and honey frosting, these treats are finished with a hint of cinnamon, making them as elegant as they are delicious. Ideal for tea parties, holiday gatherings, or simply indulging your sweet tooth, this recipe combines easy-to-follow steps with irresistible flavors for a bakery-worthy result. Bake up a batch of these honey-sweetened chai cupcakes and elevate your dessert game with their cozy, spiced charm.

Nutriscore Rating: 38/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground cardamom
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Ground cloves
• 0.5 cup Unsalted butter, softened
• 0.5 cup Granulated sugar
• 0.5 cup Honey
• 2 units Large eggs
• 1 teaspoon Pure vanilla extract
• 0.75 cup Whole milk
• 2 units Chai tea bags
• 1.5 cups Powdered sugar
• 0.5 cup Cream cheese, softened
• 0.25 cup Unsalted butter, softened (for frosting)
• 1 tablespoon Honey (for frosting)
• 0.25 teaspoon Ground cinnamon (for garnish)

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a small saucepan, heat the milk until it is just about to simmer. Remove from heat and steep the chai tea bags in the milk for 5 minutes. Discard the tea bags and set the infused milk aside to cool.

Step 3

In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, ginger, and cloves. Set aside.

Step 4

In a large bowl, beat the softened butter, granulated sugar, and honey together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Step 5

Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract.

Step 6

Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the cooled chai-infused milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

Step 7

Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 9

Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.

Step 10

To make the frosting, beat the cream cheese, butter, and honey together in a large bowl until smooth and creamy. Gradually add the powdered sugar and continue to beat until the frosting is thick and spreadable.

Step 11

Frost the cooled cupcakes using a piping bag or an offset spatula. Sprinkle with a pinch of ground cinnamon for garnish if desired.

Step 12

Serve and enjoy your chai and honey cupcakes!

Nutrition Facts

Serving size	(1196.4g)

Amount per serving	% Daily Value*
Calories	4144.5

Total Fat 203.4g	0%
Saturated Fat 122.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 912.8mg	0%
Sodium 1306.0mg	0%
Total Carbohydrate 557.9g	0%
Dietary Fiber 7.2g	0%
Total Sugars 404.7g
Protein 46.7g	0%

Vitamin D 189.7IU	0%
Calcium 511.0mg	0%
Iron 12.2mg	0%
Potassium 874.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 4.4%

Carbs: 52.5%