There are approximately eleventy thousand recipes for chai cupcakes.

Some involve adding the tea leaves directly to the batter, some involve steeping the tea in water or milk before adding it to the batter. I’ve tried most of them (with various flavors of tea) and I can tell you that they’re all perfectly fine.

But guess what?

Some days I don’t feel like heating milk until it is just the right temperature and then steeping tea for what feels like INFINITYMINUTES.

Some days I just want cake. And I want it sooner rather than later so I came up with my own recipe (as I often do).

If you’re impatient like me, you will love these snack cakes.

If you like chai tea… and cake, you will love these snack cakes.

If you’ve never had chai tea but you’re a fan of spice cookies and gingerbread, you will love these snack cakes.

Also, This recipe is the best.

Yes, this one.

I realize that’s a bold statement but once you’ve tried one, I think you’ll agree.

And if that’s not enough, this is a one bowl situation. Oh yeah. Dump in the dry stuff, whisk. Dump in the wet stuff, whisk. Fold in some white chocolate chips and you’re ready to bake!

To make them, all you need to do is follow the snack cake recipe here with a couple of small changes:

•  Instead of 1 1/4 cups granulated sugar: Use 1 cup granulated sugar + 1/4 cup brown sugar

• Instead of 1 cup of almond milk: Use 1 cup Tazo Chocolate Chai Latte Concentrate

• Omit the vanilla and citrus zest

• Fold a big handful of white chocolate chips into the batter just before baking. These give the cakes the “latte” flavor.

I’ve found that these cakes come out so much better if you let the batter rest for about 10 minutes before baking which is just enough time to preheat your oven to 350, drop some cupcake liners into a muffin pan, put everything away, and clean up your kitchen.

This recipe should make at least 12 snack cakes. I wound up with 14.

These little cakes are so good on their own that they don’t need anything else on top and that makes them super easy to freeze, store in an airtight container, or toss into a lunchbox.

However if you wanted a little something extra, you could always dust them with powdered sugar, dollop some sweetened whipped cream on top, drizzle a little honey over them, or smear on some frosting and call them cupcakes.

*To make these snack cakes for your vegan friends, use vegan white chocolate chips and Oregon Chai Vegan Chai Tea Latte concentrate (or your preferred vegan chai concentrate), and about 1/4 cup of unsweetened cocoa powder. You can also leave the chocolate out completely. They’re fantastic either way.