Description

Indulge in these delightful Caramel Chai Latte Cupcakes, featuring a blend of aromatic chai spices and a rich caramel drizzle that creates a warm, comforting treat for any occasion.

Ingredients

Scale

1 ½ cups all-purpose flour
1 ½ tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup whole milk (or almond/oat milk)
1 tsp vanilla extract
½ cup caramel sauce (store-bought or homemade)

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a mixing bowl, whisk together flour, baking powder, cinnamon, ginger, and sugar until well combined.
In another bowl, cream the softened butter until fluffy. Gradually add the sugar until light and airy (about five minutes).
Beat in the eggs one at a time, followed by the milk and vanilla extract. Mix until fully incorporated.
Gradually add the dry ingredients to the wet mixture while stirring gently to avoid overmixing.
Spoon the batter into prepared muffin tins, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool completely before drizzling with caramel sauce.

Nutrition

Serving Size: 1 cupcake (65g)
Calories: 220
Sugar: 18g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 0g
Protein: 3g
Cholesterol: 30mg

Keywords: For added flavor, brew a strong chai tea and incorporate it into your cupcake batter. Feel free to experiment with spices or add chocolate chips for extra indulgence. Store cupcakes in an airtight container at room temperature for up to three days or refrigerate for longer freshness.