Chai Coconut Banana Cupcakes

Moist banana cupcakes infused with chai tea milk and topped with coconut chai frosting

• Ready In: 40 mins
• Yields: 24 cupcakes

Ingredients

• 1  cup milk
• 3  chai tea teabags
• 1 1⁄2 cups butter, softened
• 1  cup sugar
• 3  ripe bananas
• 3  cups cake flour
• 1⁄2 teaspoon salt
• 1  teaspoon baking soda
• 1  teaspoon ginger
• 1  teaspoon cinnamon
• 1 1⁄2 teaspoons vanilla
• 5  cups powdered sugar
• 2⁄3 chopped coconut

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.