This cake was intended for breakfast, but my family like it so much that they eat it for dessert. A springform pan can also be used; I baked mine in a cast iron skillet.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 cupcakes |
Ingredients
- 1 cup milk
- 2 black tea bags
- 2 chai tea bags
- ½ cup plain yogurt
- ¾ cup white sugar
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 pinch ground black pepper
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
- Heat the milk in a saucepan until almost boiling. Remove from the heat and add the black tea and chai tea bags. Cover and let stand for 10 minutes. Wring out the tea bags into the milk and discard bags. In a medium bowl, whisk together the tea-milk, yogurt, sugar, oil and vanilla. In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves, salt and pepper. Pour the wet ingredients into the dry mixture and stir until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting (I prefer vanilla).
Nutrition Facts
| Calories | 147 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 159 mg |
| Sugars | 14 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
it was soo good
I did not have yogurt or vanilla, I just left out the yogurt and used VT Maple Syrup instead…It still came out great!
I absolutely loved it!! Best cupcake ever!! But what is the frosting
I don’t know what everyone’s doing wrong but I live in NM and I followed the recipe and they came out perfect! No modifications.
I was a bit skeptical the first time I made these for a family gathering! They were an instant hit! Have made them numerous times since then, including as a dessert item for a nephew’s wedding! The only change to the original recipe was to decrease black tea and increase the chai spice!
Delightful cupcakes, however I did change the recipe , I added 1/4 cups of flour, 1 egg and halved the yogurt, the consistency was about right and the cupcakes were delicious ! I will surely make them again.
I substituted sour cream for yogurt as I was out of yogurt. I added homemade vanilla extract and sour cream to the icing. Excellent cupcakes. Will double the recipe next time.
REALLY amazing recipe!!!
I added some cornstarch to thicken it in place of an egg, but I LOVED this recipe. Will definitely make again- especially for the holidays!
Amazing recipe!! Used almond milk, with 2 red chai tea, and 2 black chai tea bags. Then I used melted margarine instead of canola oil. Instead of yogurt I used cultured almond and cashew. They came out perfect and moist, not spongy at all.
Great taste but the texture turned out a little off. I added a little extra flour to to try to thicken the batter but it didn’t seem to help too much. Even after baking the cupcakes were so moist that the paper liners got stuck to the cupcakes. Next time I’m definitely using the tinfoil liners and I’m going to play around with the liquid ingredients to try to even out the consistency.
These are killer!!!!I loved them so much! I put a cream cheese/heavy whip frosting on them with a sprinkling of nutmeg and cinnamon. Dee-Lish!!
Perfect!! I used Kroger Greek yogurt with honey instead of plain. I’ve made these 3 times now and everyone loves them!!
If you like chai, you’ll like this recipe. I made some vanilla coconut frosting (coconut milk instead of milk or cream) and it went very well together.
I loved the chai cupcakes and so did my family. Thanks for sharing!!!
The recipe needed the omission of yoghurt, another 100g of flour and an egg to work out at the right consistency. Taste is fantastic, however.
Yum!!! I did not have yogurt so I added one egg white and 2 tablespoons of 1/3 less fat cream cheese, softened. I used decaffeinated tea and I would imagine any kind of chai tea would work. My kids and I loved these cupcakes!!! They don’t need frosting but would taste great with any kind!!! Thanks for a great recipe!
I also made the modified recipe (cutting out yogurt and adding an egg and more baking powder) and it was FANTASTIC! I might even say they were the best cupcakes I’ve ever eaten. I made an almond cream cheese icing I modified from K. Hughes’s pumpkin bar icing recipe. They were beautiful and had great texture. I just wish I had made more!
Like most of the reviews I found it strange that there were no eggs. The batter was very liquid and the cupcakes did not rise that much. I’m thinking double the recipe; add more flour, baking powder and 2 eggs should do the trick. Other then that I have to say they tasted just like chai and I found them to be delicious. Will definitely try the recipe again with some adjustments!
I modified this recipe a bit, due to the people that said the texture was off on these cupcakes, and mine turned out very nice and not too sweet. I used soy milk and reduced the amount to 1/2C, plus added 1t chai masala spices to the milk-tea, used oat flour instead of white flour, 1/3C fat free plain greek yogurt instead of 1/2C plain yogurt, added an egg in with the wet ingredients and I also added about 1t grated fresh ginger. I also added about 1 1/2 scoops plain pea protein powder, which you can’t even taste in the final product, but you can just add some more flour, about 1/3C until cupcake-batter consistency is reached.
This is an excellent recipe– with modifications. I followed chillmama’s suggestions (extra spices in the milk, eggs instead of yogurt, eyeballing the batter and adding flour until it looked right) and then made a few of my own: I substituted 1/4 cup of the sugar with honey, used almond milk, and lowered the oven temperature to 325 degrees to keep the honey from browning too quickly. I also added a bit more pepper by accident– probably close to 1/8 teaspoon– which seems to have added a stronger, and very nice, peppery edge. Very tasty!