Best 2 Chai Cupcakes With Cinnamon Honey Swiss Meringue Buttercream Recipes

Calling all chai and cupcake enthusiasts! Are you ready to embark on a delightful culinary adventure? We're here to tantalize your taste buds with a captivating recipe for chai cupcakes crowned with a velvety smooth cinnamon honey Swiss meringue buttercream. Prepare to indulge in a symphony of flavors where the aromatic warmth of chai spices dances harmoniously with the delicate sweetness of cinnamon and honey. Each bite of these cupcakes promises to transport you to a cozy café, where the air is filled with the enticing scent of freshly brewed chai and the comforting embrace of baked goods. So, gather your ingredients, preheat your oven, and let's embark on a journey of baking bliss as we create these irresistible chai cupcakes with cinnamon honey Swiss meringue buttercream.

Check out the recipes below so you can choose the best recipe for yourself!

CHAI CUPCAKES WITH CINNAMON-HONEY SWISS MERINGUE BUTTERCREAM: RECIPE - (4.5/5)

Chai Cupcakes with Cinnamon-Honey Swiss Meringue Buttercream: Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 19

Ingredients

For the cupcakes:
1 1/3 cup milk
6 chai tea bags
4 whole eggs
2 egg yolk
2 tsp. vanilla extract
2 3/4 cup cake flour
2 cup sugar
4 1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. cardamom
1/2 tsp. salt
8 oz. (2 sticks) unsalted butter, room temperature
For the swiss meringue buttercream:
2 egg whites
1/4 cup sugar
1 1/2 sticks of butter (12 tbsn.), room temperature
6 tbsn. honey
1/4 tsp. cinnamon

Steps:

Preheat to 350 F. Line with cupcake liners, set aside. In saucepan, bring the milk to a simmer over medium heat. Add the tea bags. Remove from the heat and allow to steep for 5 minutes. Remove the bags and squeeze out the remaining milk. Let the milk cool completely. In a medium bowl, combine the eggs, yolks, vanilla and 1/3 cup of the chai milk. In the bowl of a mixer sift together the flour, sugar, baking powder, cinnamon, cardamom, and salt. Beat on low for about 30 seconds, then add the butter and remaining chai milk. Mix on medium low speed until light and fluffy. Next, add the egg mixture in three additions, making sure to scrape the bowl well after each. Divide the batter among the cupcake tins, about 2/3 full, and bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool completely. For the frosting, place all ingredients into a stand mixer or food processor and incorporate well until smooth, making sure to scrape the sides of the bowl.

CHAI CUPCAKES

Chai Cupcakes image

You'll get a double dose of the spicy blend that's frequently used to flavor tea in these moist cakes. Both the cupcake and frosting use the blend, which combines some of the best flavors of the season. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 15

Ingredients

1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
1/8 teaspoon pepper
1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup 2% milk
FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
3/4 teaspoon vanilla extract
3 to 4 tablespoons 2% milk

Steps:

In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition., Fill 12 paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes.

Nutrition Facts : Calories 377 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 209mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 0 fiber), Protein 3g protein.

Tips:

Use high-quality ingredients to ensure the best flavor and texture.
Follow the recipe carefully, especially when making the Swiss meringue buttercream, as it can be tricky to get right.
If you don't have a kitchen scale, use measuring cups that have been leveled off with a knife.
Make sure your oven is preheated before baking the cupcakes.
Don't overmix the batter, as this can result in tough cupcakes.
Allow the cupcakes to cool completely before frosting them.
If you're short on time, you can use a store-bought chai tea latte mix to make the cupcake batter.
For a fun and festive touch, decorate the cupcakes with sprinkles, edible glitter, or chai tea leaves.

Conclusion:

These chai cupcakes with cinnamon honey swiss meringue buttercream are a delicious and unique treat that are perfect for any occasion. They're easy to make and can be customized to your liking. So next time you're looking for a sweet treat, give these cupcakes a try!