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Chai Latte Cupcakes with Caramel Brulée Frosting

Chai Latte Cupcakes with Caramel Brulée Frosting
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Chai Latte Cupcakes with Caramel Brulée Frosting combine the warm, aromatic spices of chai with moist, tender cupcakes topped with a rich, creamy caramel frosting finished with a delicate brûlée crunch. Perfect for cozy occasions, these cupcakes balance spice and sweetness beautifully for an irresistible treat.

Ingredients

Scale

Cupcake Batter

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon chai spice blend (cinnamon, cardamom, ginger, cloves, black pepper)
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 large eggs
  • ¾ cup whole milk
  • 1 teaspoon vanilla extract

Caramel Brulée Frosting

  • ½ cup unsalted butter, softened
  • ½ cup caramel sauce
  • ¾ cup heavy cream
  • Granulated sugar (for brûlée topping)

Instructions

  1. Prepare Your Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, chai spice blend, and ground cinnamon in a large bowl to evenly distribute the spices for consistent flavor in every cupcake.
  2. Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter and brown sugar until light and fluffy to incorporate air, ensuring tender and soft cupcakes.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time until fully incorporated, then stir in the vanilla extract to add moisture and binding.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with whole milk, starting and ending with the dry mix. Mix just until combined to avoid overworking the batter, which should be smooth and moderately thick.
  5. Bake the Cupcakes: Divide the batter evenly among cupcake liners, filling each about two-thirds full. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.
  6. Make the Caramel Brulée Frosting: Whip the heavy cream until soft peaks form. In another bowl, beat the softened butter and caramel sauce together until smooth and creamy. Gently fold the whipped cream into the caramel mixture to create a fluffy yet rich frosting.
  7. Frost and Brûlée the Cupcakes: Pipe or spread the caramel frosting generously over the cooled cupcakes. Sprinkle a thin, even layer of granulated sugar on top, then caramelize using a kitchen torch until the sugar melts and forms a golden, crunchy crust.

Notes

  • Measure spices exactly to achieve the perfect chai flavor balance.
  • Use room temperature butter, eggs, and milk for better mixing and smoother batter.
  • Do not overmix the batter; stir just until ingredients come together to maintain a light texture.
  • Ensure cupcakes are completely cooled before frosting to prevent frosting meltdown.
  • Use a kitchen torch carefully when brûléeing the sugar, working in small sections to avoid burning.

Nutrition

Keywords: chai latte cupcakes, caramel brûlée frosting, spiced cupcakes, chai spice dessert, cozy dessert, caramel frosting cupcakes

Find it online: https://marygourmet.com/chai-latte-cupcakes-with-caramel-brule-frosting/