Chai White Chocolate Cupcakes

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Chai White Chocolate Cupcakes! I’d never had chai tea before I tried these cupcakes and now, I see why people love it so much! It’s basically all the flavours of winter and Fall in a cup! In this case, a cupcake!

Chai White Chocolate Cupcakes

A Quick Baking Guide

If you’re new to baking or just want to brush up on the basics, these guides are a great place to start!

  1. Tools and Equipment I Use as a Home Baker (and Love)
  2. Why is this recipe in grams? – why you’ll never go back to cups again!
  3. Commonly asked questions in the community
  4. How to properly soften butter
  5. Get to know your home oven for better baking results

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Chai White Chocolate Cupcakes

Chai White Chocolate Cupcakes

Chai spiced cupcakes with buttercream frosting.

Serves 20

5 from 1 vote
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Prep: 30 minutes
Cook: 55 minutes
Total: 1 hour 25 minutes
Course: Dessert
Cuisine: American
Calories: 191kcal

Ingredients

Cupcakes

  • 3 1/2 cups / 430 g all-purpose flour
  • 1 1/4 cups / 265 g caster sugar, superfine
  • 3 tsp / 3 tsp baking powder
  • 1/2 tsp / 1/2 tsp fine salt
  • 1/2 cup / 113.5 g unsalted butter, softened
  • 2 large / 2 large eggs
  • 1 1/2 cups / 375 ml whole milk
  • 1/2 cup / 125 ml vegetable oil
  • 2 tbsp / 2 tbsp Greek yoghurt, or sour cream
  • 1 tsp / 1 tsp vanilla extract, vanilla bean paste
  • 1 tbsp / 1 tbsp cinnamon, for frosting
  • 1 / 1 cinnamon stick
  • 6 / 6 cloves
  • 1 tsp / 1 tsp black peppercorns
  • 1 tsp / 1 tsp cardamom pods
  • 1 tsp / 1 tsp fennel seeds
  • 1 tsp / 1 tsp fresh or dry ginger
  • 2 / 2 Star Anise
  • 1/4 cup / 100 g white chocolate flakes


Instructions

Cupcakes

  • Start off my infusing your milk with cinnamon, cloves, star anise, peppercorns, cardamom pods, fennel seeds and ginger slices. Place the milk in a medium sized saucepan and add the spices, then bring to a boil on a low heat. Once the milk begins to froth up and boil take it off the stove immediately and set it aside to infuse for 10 min, then strain using a strainer and let it cool down (warm is ok) while you prepare the batter.
  • Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
  • While your cupcakes are baking, and cooling prepare your frosting by adding cinnamon to it and mixing it in well until it’s flavoured evenly. Finish off with a sprinkle of white chocolate flakes

Notes

To make your own chocolate flakes: Drizzle melted chocolate on to a large sheet of baking paper using a fork or spoon and let it set for 5-10 min in the fridge before you break it up into little pieces.
Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Serving: 20g
Calories : 191kcal
Carbonhydrates: 19g
Protein: 4g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 33mg
Sodium: 148mg
Potassium : 57mg
Fiber: 1g
Sugar : 1g
Vitamin A: 198IU
Vitamin C: 0.1mg
Calcium: 79mg
Iron: 1mg
Nutrition Disclosure
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