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Chai Coconut Banana Cupcakes

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“Moist banana cupcakes infused with chai tea milk and topped with coconut chai frosting”
READY IN:
40mins
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. In a small saucepan combine 1 cup milk and 3 chai tea bags. Let sit over low heat for 15-20 minutes.
  3. Cream 2 sticks butter and 1 cup sugar until light and fluffy. Add eggs and continue to beat 3-4 minutes on medium speed. Mix in mashed bananas.
  4. Add sifted cake flour, baking soda, salt, ginger and cinnamon and mix until blended. Stir in vanilla and 2/3 cup chai infused milk. Pour cupcake batter into cupcake pans. Bake for 18-20 minutes until golden brown.
  5. To prepare frosting, cream 1 stick butter. Add 5 cups powered sugar (1 cup at a time). Slowly add in 1/3-1/2 cup chai milk. Beat until smooth. Stir in chopped coconut.
  6. Allow cupcakes to fully cool before topping with frosting.
  7. Makes 24 cupcakes.

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