Introduction

These Chai Latte Cupcakes bring the warm, spicy flavors of your favorite chai tea into a delightful dessert. With a perfectly spiced cake and creamy chai-infused buttercream frosting, they’re a cozy treat for any occasion.

A single cupcake sits centered on a white marbled surface, wrapped in a fluted light brown paper liner. The cupcake base is a soft brown color, with a lightly textured top. On top, there are two swirled layers of creamy, light beige frosting with fine ridges, the larger swirl at the bottom and a smaller peak placed behind it. The frosting is sprinkled with a dusting of fine brown powder, and two vertical cinnamon sticks are stuck into the frosting near the back right side. The background is a smooth soft pink color, giving a warm and inviting feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 and 1/2 teaspoons ground cinnamon
1 and 1/4 teaspoons ground ginger
1 and 1/4 teaspoons ground cardamom
1/2 teaspoon ground allspice
1 bag chai tea
1/2 cup (120ml) whole milk, at room temperature
1 and 3/4 cups (207g) cake flour (spooned & leveled)
3 and 1/2 teaspoons chai spice mix (from above)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large egg whites, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120g) sour cream or plain yogurt, at room temperature
1 and 1/2 cups (340g) unsalted butter, softened to room temperature (for frosting)
5.5 – 6 cups (660-720g) confectioners’ sugar
2 teaspoons chai spice mix, divided (for frosting and garnish)
1/4 cup (60ml) heavy cream
2 teaspoons pure vanilla extract (for frosting)
Pinch of salt (for frosting)
Optional for garnish: cinnamon sticks and remaining chai spice mix

Instructions

Prepare chai spice mix: Combine the ground cinnamon, ground ginger, ground cardamom, and ground allspice to make about 5 and 1/2 teaspoons of chai spice. Set aside.
Steep the tea: Heat the milk until just boiling or warm it in the microwave for 1-2 minutes. Pour the hot milk over the chai tea bag and steep for 20-30 minutes. Allow to cool to room temperature. This chai-infused milk is for the cupcake batter. You can prepare this a day ahead and refrigerate overnight, ensuring it’s room temperature before use.
Preheat oven and prepare pans: Set your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Since this recipe makes 14-15 cupcakes, line an additional pan with 2-3 liners. Set aside.
Mix dry ingredients: In a bowl, whisk together the cake flour, 3 and 1/2 teaspoons of chai spice mix, baking powder, baking soda, and salt. Set aside.
Make cupcake batter: Using a handheld or stand mixer with a whisk attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 2 minutes. Scrape down the bowl as needed. Add egg whites one at a time, beating on high until combined. Beat in sour cream and vanilla extract. On low speed, gradually add dry ingredients until just combined. Still on low, slowly mix in the chai milk until incorporated. Do not overmix.
Bake cupcakes: Fill cupcake liners about two-thirds full with batter to prevent overflow. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For mini cupcakes (around 35), bake for approximately 11-13 minutes. Let cupcakes cool completely before frosting.
Make frosting: With a mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy, about 2 minutes. Add 5 and 1/2 cups (660g) confectioners’ sugar, heavy cream, 1 and 3/4 teaspoons chai spice mix, vanilla extract, and a pinch of salt. Beat on low for 30 seconds, then high for 2 minutes. If the frosting looks curdled or greasy, add up to 1/2 cup (60g) more confectioners’ sugar to smooth it out. If too thick, add a tablespoon (15ml) more cream. Adjust salt to taste.
Frost and garnish: Pipe or spread the frosting onto cooled cupcakes. Garnish with cinnamon sticks and a sprinkle of the remaining chai spice mix mixed with a pinch of granulated sugar, if desired.
Store: Keep leftover cupcakes covered in the refrigerator for up to 5 days.

Tips & Variations

For a dairy-free option, substitute whole milk with almond or oat milk and use a dairy-free butter alternative for the frosting.
If you prefer stronger chai flavor, steep the tea bag longer or add an extra teaspoon of chai spice mix to the batter.
Use plain Greek yogurt instead of sour cream for a tangier cupcake.
To make mini cupcakes, reduce baking time to about 11-13 minutes to avoid drying out.
If frosting is too sweet, add a pinch more salt to balance the flavors.

Storage

Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. Before serving, you can bring them to room temperature or heat briefly in the microwave for about 10-15 seconds to soften the frosting slightly.

How to Serve

A close-up view of seven cupcakes arranged closely on a white marbled surface, each topped with a thick swirl of light beige frosting sprinkled with fine brown powder. The frosting is textured with tight ridges forming a spiral shape that peaks in the center, where a small cinnamon stick is inserted upright on most cupcakes. On the left side of the image, a glass cup with light brown tea and a red tea bag string can be seen partially, enhancing the warm, cozy feel. The image is brightly lit with soft shadows. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chai milk ahead of time?

Yes, you can prepare the chai milk up to one day in advance. Store it in the refrigerator and make sure to bring it to room temperature before adding it to the batter.

What if I don’t have cake flour?

You can substitute all-purpose flour for cake flour by replacing every cup with 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch. Sift together before measuring for best results.