Chai Cupcakes With Honey-Ginger Frosting Recipe

Name: Chai Cupcakes With Honey-Ginger Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: chai cupcakes; 3/4 cup whole milk; 4 chai tea bags; 2 whole eggs; 1 egg yolk; 1 teaspoon vanilla; 1 cup 6tablespoons cake flour; 1 cup sugar; 2 1/4 teaspoons baking powder; 1/4 teaspoon heaped of cinnamon; 1/4 teaspoon cardamom; 1/4 teaspoon salt; 4 ounces unsalted butter, softened; honey-ginger cream frosting; 2 1/2 cups powdered sugar; 6 ounces regular cream cheese; 1/2 cup pure honey-any type as long as it is liquid; 6 tablespoons unsalted butter, softened; 1/2-1 teaspoons freshly grated ginger-amount according to your liking

Servings: persons

chai cupcakes
3/4 cup whole milk
4 chai tea bags
2 whole eggs
1 egg yolk
1 teaspoon vanilla
1 cup 6tablespoons cake flour
1 cup sugar
2 1/4 teaspoons baking powder
1/4 teaspoon heaped of cinnamon
1/4 teaspoon cardamom
1/4 teaspoon salt
4 ounces unsalted butter, softened
honey-ginger cream frosting
2 1/2 cups powdered sugar
6 ounces regular cream cheese
1/2 cup pure honey-any type as long as it is liquid
6 tablespoons unsalted butter, softened
1/2-1 teaspoons freshly grated ginger-amount according to your liking

1
preheat the oven to 350. line mini muffin pans with paper cups or lightly spray nonstick pans and set aside.
2
heat the milk to a simmer and add the teabags (or the tea in an infuser) and steep for at least 5 minutes. when cool enough to handle, squeeze the teabags and measure out 2/3 cup of infused milk. allow the milk to cool completely.
3
combine the eggs with the yolk, vanilla and 2 tablespoons of the milk and set aside.
4
in the bowl of your mixer, combine the flour, sugar, baking powder, spices and salt and mix on low speed for 30 seconds to combine.
5
add the butter and the remaining milk to the dry ingredients and mix on low to combine. turn the speed to medium and mix until light and fluffy, about 2-3 minutes. scrape the bowl down and mix it to incorporate.
6
add half of the egg mixture on low speed and mix to combine. scrape the bowl and add the rest of the eggs. mix to incorporate.
7
using a #40 portion scoop or a spoon, fill 36 cups with the batter and bake until they spring back when touched-12 minutes. allow to cool a minute and then remove them from the pans and cool completely on a rack.
8
place all ingredients in the bowl of a food processor. pulse to combine. scrape the bowl and pulse until smooth. do not over mix or it will be runny.
9
place in a piping bag with an open star tip and pipe swirls on top of each cupcake.

1336

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: chai cupcakes, 3/4 cup whole milk, 4 chai tea bags, 2 whole eggs, and more.

Yes, Chai Cupcakes With Honey-Ginger Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chai Cupcakes With Honey-Ginger Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions