• Cooking Time:
  • Servings: 24
  • Preparation Time:


These cupcakes capture the essence of a vanilla chai tea latte in cupcake form.


  • 1 1/4 cups Silk vanilla soy milk
  • 1 Tbsp loose or 3 tea bags chai spice tea
  • 1 1/2 sticks (12 Tbsp) unsalted butter, room temperature
  • 1 3/4 cup white granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp double strength vanilla
  • 1/2 tsp salt
  • 2 1/2 tsp baking powder
  • 1 1/2 cups cake flour
  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 12-16 oz. cream cheese frosting
  • cinnamon (for garnish)


  • Preheat oven to 375 degrees. Line muffin trays (stoneware preferred) with paper liners or arrange foil liners on a cookie sheet.
  • Heat soy on a small sauce pan over medium heat until it begins to bubble (watch soy carefully as it scalds easily).
  • Remove from heat, add loose tea or tea bags, cover and let sit for 10-12 minutes.
  • While tea is steeping, sift all three flours together into a medium bowl. Set aside.
  • When tea is done steeping, either pour through a strainer or squeeze the milk out of the bags. Measure to be sure it still equals 1 1/4 cup of liquid. If needed, add more soy until it equals 1 1/4 cup. Set aside.
  • Cream butter and sugar with electric mixer in a large bowl.
  • Add eggs one at a time, vanilla, salt and baking powder.
  • Begin to add soy and flour in three batches, alternating between the two, beginning with soy and ending with flour.
  • Beat on low until all ingredients are incorporated evenly and mixture is smooth and shiny.
  • Divide mixture evenly among the 24 baking cups.
  • Bakes for 18-22 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan for 5 minutes before transferring to cooling rack.
  • Allow to cool completely before frosting with cream cheese frosting. Add a dash of cinnamon to the top of each frosted cupcake.

Categories: Cupcakes  Dessert 
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