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Chai Latte Cupcakes Recipe

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★★★★★

5 from 95 reviews

These Chai Latte Cupcakes combine warm, aromatic chai spices with a moist, tender cake and a luscious chai-spiced buttercream frosting. Infused with steeped chai tea milk and a spice mix featuring cinnamon, ginger, cardamom, and allspice, these cupcakes offer a perfect balance of spice and sweetness, ideal for cozy gatherings and special occasions.

Ingredients

Scale

Chai Spice Mix

  • 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

Chai Milk

  • 1 bag chai tea
  • 1/2 cup (120ml) whole milk, at room temperature

Cupcakes

  • 1 and 3/4 cups (207g) cake flour (spooned & leveled)
  • 3 and 1/2 teaspoons chai spice mix
  • 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

Frosting

  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
  • 5.5 – 6 cups (660-720g) confectioners’ sugar
  • 2 teaspoons chai spice mix, divided
  • 1/4 cup (60ml) heavy cream
  • 2 teaspoons pure vanilla extract
  • Pinch of salt

Optional Garnish

  • Cinnamon sticks
  • Remaining chai spice mix

Instructions

  1. Prepare chai spice mix: Combine ground cinnamon, ground ginger, ground cardamom, and ground allspice to make the chai spice mix. Measure out a total of 5 and 1/2 teaspoons to be used throughout the recipe for the batter, frosting, and garnish.
  2. Steep the tea: Heat the milk until 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. This infused chai milk will be used in the cupcake batter. Allow to cool to room temperature before use; it can be prepared a day ahead and refrigerated.
  3. Preheat oven and prepare pans: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. For additional cupcakes, line a second pan with 2-3 liners, as this recipe yields 14-15 cupcakes.
  4. Mix dry ingredients: Whisk together cake flour, 3 and 1/2 teaspoons of chai spice mix, baking powder, baking soda, and salt. Set aside.
  5. Cream butter and sugar: Using a handheld or stand mixer with a whisk attachment, beat softened butter and granulated sugar on high speed until smooth and creamy, approximately 2 minutes. Scrape down the bowl as needed.
  6. Add egg whites: Beat in the egg whites on high speed until combined, about 2 minutes.
  7. Add sour cream and vanilla: Incorporate the sour cream and vanilla extract, scraping the bowl to ensure even mixing.
  8. Add dry ingredients and chai milk: With the mixer on low, add the dry ingredients just until combined. While still mixing on low, slowly pour in the cooled chai milk, mixing just until combined to avoid overmixing. The batter will be slightly thick and fragrant.
  9. Fill cupcake liners and bake: Spoon or pour batter into cupcake liners, filling only two-thirds full to prevent overflow. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For mini cupcakes (about 35), bake for 11-13 minutes at the same temperature. Allow cupcakes to cool completely before frosting.
  10. Make frosting: Using a mixer with a paddle attachment, beat the unsalted butter at 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 initially on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. If frosting appears curdled or greasy, gradually beat in up to 1/2 cup more confectioners’ sugar until smooth. If too thick, add an extra tablespoon of cream. Adjust salt and sweetness to taste.
  11. Frost cupcakes: Pipe or spread the chai buttercream onto cooled cupcakes using a tip such as Wilton 8B. Optionally, insert cinnamon sticks into some cupcakes and sprinkle with the remaining chai spice mix combined with a pinch of granulated sugar.
  12. Store leftovers: Keep leftover cupcakes covered in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Use whole milk for steaming the chai tea to get the richest flavor in the batter.
  • Make sure the chai milk is cooled to room temperature before mixing into the batter to prevent curdling.
  • Spooning and leveling cake flour ensures accurate measurement and tender cakes.
  • Egg whites at room temperature whip better, contributing to light texture in cupcakes.
  • The frosting can be adjusted by adding more sugar or cream to achieve desired consistency for piping or spreading.
  • Chilling the chai milk overnight enhances the chai flavor but is optional.
  • Cupcakes can be made mini-sized; adjust baking time accordingly to avoid overbaking.
  • Buttercream frosting is best served at room temperature for optimal texture and flavor.

Keywords: chai latte cupcakes, chai spice cupcakes, spiced cupcakes, chai buttercream, fall dessert, tea cupcakes

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