Name: Chai Latte Cupcakes
Prep time: 20 min
Cook time: PT-487779H40M9S
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk (or almond milk for a dairy-free option); 1/4 cup brewed chai tea (strongly brewed); 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons brewed chai tea (strongly brewed); 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon (for garnish)

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Chai Latte Cupcakes

Chai Latte Cupcakes are a delightful treat that combines the spiced warmth of a chai latte with the fluffy, moist texture of a cupcake. These cupcakes are infused with traditional chai spices like cinnamon, cardamom, ginger, and cloves, making them the perfect dessert for fall or anytime you crave something comforting and aromatic. Topped with a silky, spiced buttercream, these cupcakes are a cozy indulgence!

Why You’ll Love This Recipe
These cupcakes are a perfect blend of sweet and spiced flavors, just like your favorite chai latte! The cupcakes are tender and moist, with the perfect balance of cinnamon, cardamom, and other chai spices. The rich, creamy buttercream frosting adds an extra layer of indulgence. They’re great for any occasion, whether it’s a fall gathering or just a treat to enjoy with your afternoon coffee.

Ingredients

For the Cupcakes:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk (or almond milk for a dairy-free option)
1/4 cup brewed chai tea (strongly brewed)

For the Chai Latte Buttercream Frosting:

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons brewed chai tea (strongly brewed)
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (for garnish)

(Tip: For a stronger chai flavor, you can steep chai tea bags in the milk before using it in the recipe!)

Directions

Make the Cupcakes:

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cardamom, ginger, cloves, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a small bowl, combine the milk and brewed chai tea.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk-chai mixture. Start and end with the dry ingredients, mixing until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Make the Chai Latte Buttercream Frosting:

In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, 1/4 cup at a time, and beat until smooth and fluffy.
Add the brewed chai tea, vanilla extract, and cinnamon. Beat until well combined and the frosting is light and fluffy.
Once the cupcakes are completely cooled, pipe or spread the frosting onto each cupcake.
Garnish with a pinch of ground cinnamon for extra chai flavor and a decorative touch.

Servings and Timing
This recipe makes 12 cupcakes. Prep time is about 20 minutes, bake time is 18-22 minutes, and frosting takes about 10 minutes, so they’re ready in about 1 hour.

Chai Latte Cupcakes

Variations
I like to:

Add mini chocolate chips to the batter for a chocolatey twist.
Use a sprinkle of crushed candied ginger on top for an extra zing.
Try a vegan version by using dairy-free butter and almond or oat milk, and replacing eggs with flax eggs.
Add a drizzle of caramel sauce on top of the frosting for a sweet contrast.

Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. If you want to enjoy them warm, microwave them for 10-15 seconds before serving.

FAQs

Can I use store-bought chai concentrate instead of brewed chai tea?
Yes, you can! Just make sure the concentrate is strong so it doesn’t dilute the flavor. You may want to adjust the amount of sugar in the recipe depending on how sweet your concentrate is.

Can I freeze these cupcakes?
Yes, you can freeze the uniced cupcakes for up to 3 months. Allow them to cool completely, then wrap tightly in plastic wrap and foil. When ready to enjoy, thaw and frost.

Can I make the frosting ahead of time?
Yes! You can make the frosting up to 2 days ahead and store it in an airtight container in the fridge. Let it come to room temperature before frosting the cupcakes.

Conclusion
Chai Latte Cupcakes are the perfect combination of spiced, moist cake and creamy, flavorful frosting. Whether you’re a chai lover or just looking for a cozy treat, these cupcakes are sure to hit the spot. They’re easy to make and have just the right amount of warmth and sweetness to satisfy any dessert craving.

Chai Latte Cupcakes

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Author: Sarah
Prep Time: 20 minutes
Cook Time: 18-22 minutes
Total Time: 1 hour
Yield: 12 cupcakes
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Make the Cupcakes: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cardamom, ginger, cloves, and salt. In a large bowl, cream together the butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. In a small bowl, combine the milk and brewed chai tea. Gradually add the dry ingredients to the wet ingredients, alternating with the milk-chai mixture. Start and end with the dry ingredients, mixing until just combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the Chai Latte Buttercream Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1/4 cup at a time, and beat until smooth and fluffy. Add the brewed chai tea, vanilla extract, and cinnamon. Beat until well combined and the frosting is light and fluffy.
Once the cupcakes are completely cooled, pipe or spread the frosting onto each cupcake. Garnish with a pinch of ground cinnamon for extra chai flavor and a decorative touch.