Chai-Tea Mini Cupcakes Recipe

Name: Chai-Tea Mini Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup milk; 2 bags black tea (such as Ceylon); 1 cup all-purpose flour; 1 cup cake flour (not self-rising), sifted; 1 1/2 teaspoons baking powder; 1/2 teaspoon coarse salt; 1/4 teaspoon freshly ground pepper; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cardamom; Pinch of ground cloves; Pinch of freshly grated nutmeg; 4 tablespoons (1/2 stick) unsalted butter, room temperature; 3/4 cup packed dark-brown sugar; 2 large eggs, room temperature; Condensed-Milk Icing (recipe follows); 4 tablespoons (1/2 stick) unsalted butter, room temperature; 1/2 cup plus 2 tablespoons sweetened condensed milk (7 ounces); Pinch of coarse salt; 3/4 cup confectioners sugar, sifted; (makes enough for 46 mini cupcakes)

Servings: persons

3/4 cup milk
2 bags black tea (such as Ceylon)
1 cup all-purpose flour
1 cup cake flour (not self-rising), sifted
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
Pinch of ground cloves
Pinch of freshly grated nutmeg
4 tablespoons (1/2 stick) unsalted butter, room temperature
3/4 cup packed dark-brown sugar
2 large eggs, room temperature
Condensed-Milk Icing (recipe follows)
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons sweetened condensed milk (7 ounces)
Pinch of coarse salt
3/4 cup confectioners sugar, sifted
(makes enough for 46 mini cupcakes)

1
Preheat oven to 350F.
2
Line mini muffin tins with paper liners.
3
Bring milk to a simmer over medium heat.
4
Remove from heat; add tea bags, and let steep, covered, 15 minutes.
5
Remove tea bags, squeezing the bags over the pan, and discard.
6
Allow milk to cool completely.
7
Whisk together both flours, baking powder, salt, pepper, and spices.
8
With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy.
9
Add eggs, one at a time, beating until each is incorporated, scraping sides of bowl as needed.
10
Reduce speed to low.
11
Add flour mixture in three batches, alternating with two additions of tea-infused milk, and beating until just combined after each.
12
Divide batter evenly among lined cups, filling each three-quarters full.
13
Bake, rotating tins halfway through, until tops spring back when lightly touched and are pale golden, 10 to 12 minutes.
14
Turn out onto wire racks to cool completely.
15
Cupcakes can be frozen up to 1 month in airtight containers.
16
To finish, dip top of each cupcake in icing, then turn over quickly, and let set.
17
Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.
18
With an electric mixer on medium-high speed, whisk together butter, condensed milk, and salt until smooth.
19
Whisk in confectioners sugar, 1/4 cup at a time, until combined, then whisk on high speed until thick and smooth.
20
Use immediately.

842

kcal

Calories

Fat

129

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

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.

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 21 ingredients. The key ingredients include: 3/4 cup milk, 2 bags black tea (such as Ceylon), 1 cup all-purpose flour, 1 cup cake flour (not self-rising), sifted, and more.

Yes, Chai-Tea Mini Cupcakes 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-Tea Mini Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions