Can I use chai powder instead of brewed tea?

You can, but it won't be quite the same! Use 1 tsp of chai powder mixed into the dry ingredients, but know you'll lose some of that deep, steeped-tea flavor. If you must substitute, try dissolving the powder in the milk first.

How do I make these dairy-free?

Easy! Swap the butter for coconut oil and use your favorite plant-based milk. The chai spices are so bold, no one will miss the dairy. Just be sure your "milk" is at room temp before mixing.

Why did my cupcakes turn out dense?

Ah, the heartbreak! Usually means you overmixed the batter or used cold ingredients. Next time, mix just until combined and let everything come to room temperature first. Also - check your baking powder's expiration date!

Can I freeze these cupcakes?

Absolutely! Freeze them unfrosted in an airtight container for up to a month. Thaw at room temperature - they'll taste just-baked. The spices actually intensify during freezing, which I love.

What's the best frosting pairing?

My go-to is cream cheese frosting with a pinch of cardamom, but a simple vanilla buttercream lets the chai flavors shine. For something different, try a maple glaze - the flavors are magic together!

Masala Chai Cupcakes in Just 20 Minutes

Name: Masala Chai Cupcakes in Just 20 Minutes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian-inspired
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground cardamom; 1/4 tsp ground ginger; 1/4 tsp ground cloves; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup milk; 2 tbsp strong brewed chai tea

Description

Spiced chai cupcakes infused with warm flavors, perfect for tea lovers.

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup milk
2 tbsp strong brewed chai tea

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Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Whisk flour, baking powder, baking soda, salt, and spices in a bowl.
Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
Alternate adding dry ingredients and milk, mixing until just combined. Stir in chai tea.
Divide batter evenly among liners. Bake for 18-20 minutes or until a toothpick comes out clean.
Cool completely before frosting.

Notes

Use freshly brewed chai tea for best flavor.
Adjust spices to taste.
Store in an airtight container for up to 3 days.

Prep Time: 15 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: Indian-inspired