Spiced Chai Cupcakes

These Spiced Chai cupcakes have the best combination of all the warm autumnal ingredients, like cinnamon, cardamom and ginger. Enjoy alongside a cup of tea of coffee for the perfect elevenses!

Check out the baker

This recipe was created by Shell Mills. You can find more of her delicious creations through her Instagram @iheartkatiecakes

  • 175g unsalted butter, softened
  • 175g self-raising flour
  • 175g Tate & Lyle Pure Cane Caster sugar
  • 3 large eggs, at room temperature
  • 1/2tsp vanilla extract
  • 1tsp ground cinnamon
  • 1/2tsp ground ginger
  • 1/2tsp ground cardamom
  • 1/8tsp allspice
  • 125g unsalted butter, at room temperature
  • 300g Tate & Lyle Cane Icing sugar
  • 1/2tsp vanilla extract
  • 2tbsp whole milk

1. Heat your oven to 170C and line a 12 hole cupcake tray with cupcake liners. Set aside.

2. In the bowl of an electric mixer mix the butter and sugar together until light and creamy, around 3-5 minutes. Add the eggs one at a time scraping the bowl down between each addition.

3. Add half the flour and mix until just combined, add the vanilla extract followed by the remaining flour and the spices. Mix until everything is just combined.

4. Using an ice cream scoop fill each cupcake liner to 2/3 full and bake for 20 minutes until risen and springy when touched. Allow to cool in the tin for 5 minutes before removing to a baking rack to finish cooling.

5. To make the frosting mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, vanilla extract and 1tbsp of the milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes.

6. Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle with the vanilla frosting and pipe a cute swirl on top of each cake. Sprinkle with a little extra cinnamon.