Chai Tea Cupcakes
Serves: 12 cupcakes
  • Chai Tea Cupcakes
  • • ¾ stick unsalted butter, softened
  • • ¾ cups sugar
  • • 1 egg
  • • 1 teaspoon pure vanilla extract
  • • 1 ¼ teaspoon baking powder
  • • ⅛ teaspoon salt
  • • 1 ¼ cups flour
  • • ½ cup + 2 tablespoons milk
  • • ½ teaspoon of ground ginger
  • • ½ teaspoon of cinnamon
  • • ½ teaspoon of cardamom
  • • ½ teaspoon of cloves
  • • 1 tablespoon of orange zest
  • • 1 bag of Numi Golden Chai Tea
  • Cinnamon Buttercream Frosting
  • • 2 cups of powdered sugar
  • • ½ cup salted sweet cream butter, softened
  • • 1 ½ teaspoons of vanilla extract
  • • 1 tablespoon of milk
  • • ½ teaspoon of Ground Cinnamon
  • Candied Orange Peel Garnish
  • • peels from 2 oranges
  • • 1½ cups granulated sugar
  • • ¾ cup water
  1. Candied Orange Peel Garnish
  2. Start with the garnish, as your orange peels will need to simmer for 45 minutes to an hour. To start, rinse oranges and remove the skins in thin, even strips (I try not to get too much pith otherwise they can get a little too bitter). Place the strips of peel in a large saucepan and cover with cold water. Bring the water to a boil. Drain the water from the peels and repeat this process two more times. In a small bowl, whisk together the sugar and ¾ cup water. Pour the sugar water into a medium saucepan and bring to a simmer. Let the mixture cook for 8-9 minutes at a constant simmer. Add the peel and cook for 45 minutes to 1 hour, OR just until the peels are translucent, adjusting heat as necessary to maintain the simmer. Avoid stirring, as this will cause crystallization. If necessary, swirl the pan to make sure that all of the peels get covered with the syrup. Drain any remaining syrup from the peels and place them on wax paper or a cooling rack to harden.
  3. Chai Tea Cupcakes
  4. For the cupcakes, preheat oven to 375 degrees Fahrenheit.
  5. Cream butter and sugar together in a mixer until fluffy and well combined. Crack and beat the 2 eggs in a separate bowl, then add them into the sugar and butter mixture. Mix well. Add: vanilla, baking powder, salt, flour, milk, ground ginger, cinnamon, cardamom, cloves, orange zest and the Numi Golden Chai Tea. Beat all the ingredients until well incorporated and pour into individual baking cups, about ⅔ full. Bake for 20 minutes or until golden brown. This recipe should produce 10-12 cupcakes.
  6. Cinnamon Buttercream Frosting
  7. When cupcakes are fully cooled, frost and garnish! To make the frosting, place sugar, butter, vanilla extract, milk and cinnamon in a mixing bowl. Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often.
Recipe by Numi Tea Blog at