This Chai Latte Cupcakes recipe is inspired by a favorite coffeehouse drink. Chai spice and a caramel infused buttercream frosting make these moist cupcakes perfect for fall!
Preheat the oven to 350°F and prepare a 12 cup cupcake pan with paper liners.
In a large mixing bowl, add the flour, sugar, baking powder, and chai mix. Whisk until combined.
Add the milk, vegetable oil, vanilla extract, eggs, and water. Beat until well combined. The batter will be thin.
Fill the liners about ⅔ way and bake for 15-20 minutes. Remove cupcakes from the oven and transfer to a cooling rack.
To make the buttercream
In a large mixing bowl, beat the butter until smooth. Add the cinnamon, ground cloves, and vanilla extract. Mix until combined.
Slowly add the powdered sugar while mixing on medium speed until completely combined. Add the caramel syrup until you reach the desired taste.
Transfer to a piping bag. Pipe the frosting onto the cupcakes and sprinkle with cinnamon. Top with an Anise Star.
Notes
Our chai spice mix is perfect for today's recipe. You could also swap it out for 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, pinch of black pepper, 1/2 teaspoon ginger, 1/2 teaspoon cardamom.
Store cupcakes in airtight container at room temperature for up to 5 days.