These Chai Tea Latte Cupcakes feature a tasty spiced cupcake topped with
cinnamon cream cheese frosting…and they’re delicious!!
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But finding those old books reminded me of many, many late night study sessions in the library on campus. I’d go up there with a friend around 8 or 9, and we wouldn’t leave until past midnight usually. Of course, past midnight was still early in college hours. Now, I’ve usually been asleep for hours by the time the clock rolls over to 12:00am.
I actually didn’t mind those study sessions. I mean, sure, I would have rather been doing something else, but I felt like I could really crank out some good study time in the quiet library. But the best part of late-night study sessions? The snack break around 11pm. There’s only so much the brain can absorb before it needs a snack. Fortunately for us, there was a coffee shop there in the library, and we’d grab a drink and a cookie. I can still picture those amazing peanut butter cookies!
One of my favorite study session snacks was a chai tea latte, though. I had never heard of chai tea growing up, so this was a relatively new discovery for me. But I made up for lost time there. Those chai tea lattes were delicious, and I totally convinced myself that they helped me study better. Of course, I also convinced myself that peanut butter cookies were brain food, too.
The other day, I was grabbing some milk in the dairy section at our local grocery store, and I noticed that International Delight now has a new chai tea latte. Woah. Talk about blast to the past there! The vanilla chai tea latte ended up in my cart, and it made for one awesome snack later that day.
As I was sipping on that vanilla chai tea latte, it hit me that I should use it in a recipe. My mind went instantly to cupcakes because, well, cupcakes are awesome. The next thing I knew I was looking at a couple trays of cupcakes just waiting to be frosted. I decided a cinnamon cream cheese frosting would be appropriate for these cupcakes. My love for cinnamon is no secret around here, and I knew that a cinnamon frosting would complement the flavors in the chai tea latte cupcakes. These cupcakes were so tasty that I could have just eaten them without frosting. But frosting makes everything better, right? Especially when cinnamon is involved!
Now that the weather is finally warmer, I’ve become fond of just grabbing a seat on the back porch for a couple of minutes in the middle of the afternoon. I leave my phone inside and just enjoy the quiet warmth of the day. (Hopefully my 10-minute break doesn’t coincide with the time when the neighbor decides to mow his lawn.) But tell me, do you ever take a few minutes to just disconnect from the world? How do you take back your 10 minutes? (My breaks may or may not involve a tasty vanilla chai tea latte. But they no longer involve Latin love elegies. Go figure.)
Chai Tea Latte Cupcakes
For the Cupcakes
For the Cupcakes
- Preheat oven to 350°F.
- Line muffin tin with paper cupcake liners; set aside.
- In the bowl of a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (2-3 minutes on medium speed).
- Add the flour, baking powder, cinnamon, ginger, cardamom and salt. Mix on low speed until combined.
- Add the vanilla, egg whites, sour cream and chai tea latte to the mixer bowl; mix on low speed just until combined. (Tip: Don’t forget to scrape down the sides of the mixing bowl to ensure batter is fully mixed.)
- Fill each cupcake liner just slightly over ½ full. (Tip: Don't overfill the liners or the cupcakes will overflow as they bake!)
- Bake at 350°F for 26-28 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
- Set cupcakes aside to cool before frosting.
For the Cinnamon Cream Cheese Frosting
- In the bowl of a countertop mixer with the paddle attached, add the cream cheese and butter and cream together until blended.
- Add the vanilla, cinnamon and powdered sugar 1 cup at a time until each addition is incorporated.
- Beat on high for 1-2 minutes.
- Fill pastry bag with frosting and frost each cupcake as desired. (I used a large star tip for these.)
- Sprinkle tops of cupcakes with a dash of cinnamon before serving.
This conversation is sponsored by International Delight. The opinions and text are all mine.