Vanilla Chai Cupcakes


If you know me then you know that I seriously love chai tea lattes. 

This is why these cupcakes are like perfection. They aren’t too sweet, but have a really cinnamon-y spicy flavor! Tastes just like the 4 dollar soy chai’s that you can pick up at CBTL. These are almost like muffins, because I made just enough frosting for a couple of them. But the key ingredient to make these moist was the greek yogurt, which I have practically been adding to all my muffins/cupcakes lately. It’s the secret ingredient that can transform any baked good! Try these out and you won’t be disappointed 🙂

Best way to fill a piping bag with frosting with the mess!

Now we just need a chai tea latte to go along with these 🙂

Vanilla Chai Cupcakes

Makes 12 Cupcakes

For the cake:
1 stick (1/2 cup) butter at room temperature
3/4 cup sugar
2 teaspoons vanilla extract
2 eggs

5 oz Greek yogurt
3 tbls chai tea latte mix
1/2 cup soy milk (or regular milk)
1/2 teaspoon baking soda
1/2 teaspoon baking powder

For the Vanilla Chai Buttercream:
2 stick (1 cup) butter
1 teaspoon vanilla extract
2 cups powdered sugar, sifted
2 tbls of chai tea latte mix
1-2 tablespoons cold milk, if needed (I didn’t)

For the cake:

Preheat oven to 425 degrees. Place cupcake liners in muffin pan and set aside. 

In the bowl of a stand mixer, cream together the butter and sugar for a few minutes. Add the vanilla and beat in the eggs, one at a time. Then blend in yogurt. For the dry ingredients, add in the flour, baking soda, baking powder, and chai mix and sift together. Then slowly blend in half flour mixture. Next add soy milk. Lastly, add in last half of flour mixture and stir until well blended. Be sure not to overbeat..or else you will have tough cupcakes! 
Then spoon into prepared cupcake pan until 3/4 full. Bake at 425 for the first 5 minutes, then lower temperature to 325 for 15-20 minutes, just until a toothpick inserted into the center comes out clean.

For the buttercream: 

In the bowl of a stand mixer, beat the butter until it is creamy. This will take a few minutes! While the mixer is on low, add the vanilla and chai mix. Carefully add in the powdered sugar, about 1/2 cup at a time, until you reach the desired sweetness and texture. If it is is too thick add 1-2 tablespoons of cold milk, but I did not have to do this. Pipe the buttercream onto cooled cupcakes and enjoy! 

Adapted from: Jenna Laughs Blog

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