Name: Chai Latte Cupcakes with Caramel Brulée Frosting Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 teaspoons ground cinnamon; 2 teaspoons ground ginger; 1 teaspoon ground cardamom; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon all-spice; 1/2 teaspoon ground cloves; 1/8 teaspoon ground black pepper; 1 cup milk; 2 bags chai tea; 2 sticks (1 cup) salted butter, at room temperature; 1 1/4 cups granulated sugar; 1 tablespoon vanilla extract; 3 large eggs, at room temperature; 1/2 cup sour cream or Greek yogurt; 2 1/2 cups all purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon kosher salt; 3 teaspoons chai spice blend (from above); 2 sticks salted butter, at room temperature (divided); 1 cup packed dark brown sugar; 1/2 cup heavy cream; 2-3 cups powdered sugar; 1 tablespoon vanilla extract; 1-2 teaspoons chai spice blend (from above)

Jump to Recipe· 4.2 from 88 reviews

If you’re craving a cozy, spiced treat that feels like a warm hug in cupcake form, you’ve absolutely got to try the Chai Latte Cupcakes with Caramel Brulée Frosting Recipe. These cupcakes artfully blend exotic chai spices with a luscious caramel brulée frosting, creating a dessert that’s simultaneously comforting and indulgent. The delicate infusion of chai tea in the batter mingles perfectly with the rich, buttery frosting that has just the right touch of caramelized sweetness. Whether you’re baking for a special occasion or just to brighten up your day, this recipe will become an instant favorite in your baking repertoire!

Ingredients You’ll Need

The image shows nine white paper cupcake liners filled with light brown smooth batter, placed evenly in a metallic cupcake tray. Each liner is about three-quarters full with soft, slightly textured batter that has small air bubbles and gentle peaks on the surface. The tray’s metal surface contrasts with the warm batter and crisp white liners. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is the first delightful step toward creating these flavorsome treats. Each one has a special role, from the fragrant spices that bring out the chai essence to the creamy elements that ensure moistness and richness.

Cinnamon (4 teaspoons): Adds warmth and a familiar comforting spice to the chai blend.
Ginger (2 teaspoons): Gives a zesty kick that livens up the flavor profile.
Cardamom (1 teaspoon): Brings an aromatic complexity that’s quintessential in chai.
Nutmeg (1/2 teaspoon freshly grated): Provides a subtle sweetness with a nutty aroma.
All-spice (1/2 teaspoon): Enhances the depth of the spice mixture.
Cloves (1/2 teaspoon): Offers a pungent warmth that complements the other spices beautifully.
Black pepper (1/8 teaspoon): Adds just a hint of heat to balance sweetness.
Milk (1 cup): Used to brew the chai tea, lending moisture and rich dairy flavor.
Chai tea bags (2 bags): Infuse the cupcake batter with authentic chai flavor.
Salted butter (2 sticks, at room temperature): Essential for tender cupcakes and silky frosting.
Granulated sugar (1 1/4 cups): Sweetens the cupcake batter evenly.
Vanilla extract (1 tablespoon): Enhances the sweetness and rounds out flavors.
Eggs (3 large, at room temperature): Provide structure and richness.
Sour cream or Greek yogurt (1/2 cup): Keeps cupcakes moist with a subtle tang.
All-purpose flour (2 1/2 cups): The sturdy base for the batter, giving the cupcakes their perfect crumb.
Baking powder (1 1/2 teaspoons): Leavens the cupcakes to light perfection.
Baking soda (1/4 teaspoon): Works with sour cream to lift the batter gently.
Kosher salt (1/2 teaspoon): Balances flavors, highlighting the spices.
Dark brown sugar (1 cup, packed): Adds caramel notes and moisture to the frosting.
Heavy cream (1/2 cup): Creates the creamy, luscious texture in the frosting.
Powdered sugar (2-3 cups): Sweetens and thickens the frosting just right for piping.

How to Make Chai Latte Cupcakes with Caramel Brulée Frosting Recipe

Step 1: Prepare the Chai Spice Blend

Start by combining cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper in a shallow bowl. This homemade chai spice blend is the heart and soul of your cupcakes, lending an authentic and vibrant chai flavor that will carry through both the batter and the frosting.

Step 2: Brew the Chai Milk

Bring your milk to a boil in a small pot, then remove it from the heat and steep your chai tea bags for 10 minutes, covered. This infusion transforms plain milk into a fragrant chai milk that infuses amazing warmth into the cupcakes.

Step 3: Mix the Cupcake Batter

In a large bowl, beat together the room temperature salted butter and granulated sugar until light and fluffy — this is where your cupcakes get that soft, tender texture. Add vanilla extract and sour cream, mixing until smooth. Then beat in the eggs one at a time, giving you a stable yet tender batter.

Next, whisk flour, baking powder, baking soda, salt, and 3 teaspoons of your chai spice mix in a separate bowl. Gradually add this dry mix to your wet ingredients, alternating with the chai milk, and beat gently until just combined. Being careful not to overmix keeps your cupcakes tender and light.

Step 4: Bake the Cupcakes

Divide your batter evenly into 24 cupcake liners and pop them into a preheated 350°F oven for 22 to 25 minutes. You’ll know they’re ready when the tops are set and a toothpick comes out clean. Let these beauties cool completely before frosting to ensure your icing stays perfect.

Step 5: Make the Caramel Brulée Frosting

Gently melt 1 stick of butter, brown sugar, and heavy cream together in a saucepan and bring to a boil. Cook for 2 minutes until the sugar dissolves and the mixture becomes silky. Add a pinch of salt and let this caramel mixture cool in the fridge or freezer until just cool to the touch—this step is key for that rich, creamy frosting texture.

Step 6: Finish the Frosting and Dress the Cupcakes

Retrieve the cooled caramel mixture and beat it with the remaining stick of butter, vanilla extract, 1-2 teaspoons of chai spice, and powdered sugar. Add more sugar until you reach your desired consistency. Generously frost each cupcake and, if you’re feeling fancy, sprinkle a bit of caramelized sugar on top or garnish with cinnamon sticks to evoke that brulée essence.

How to Serve Chai Latte Cupcakes with Caramel Brulée Frosting Recipe

Garnishes

Sprinkling a little extra chai spice blend or a dusting of cinnamon over the frosting elevates the visual appeal and intensifies the flavor. Cinnamon sticks or edible gold dust can transform your cupcakes into a show-stopping treat that’s perfect for guests or special celebrations.

Side Dishes

Serve these cupcakes alongside a hot chai latte or a cup of creamy vanilla bean tea to complement their spices. Fresh fruit like poached pears or apple slices can also add a refreshing contrast to their rich sweetness.

Creative Ways to Present

For a party, arrange the cupcakes on a tiered cake stand with small bowls of chai spices around to invite guests to engage with the flavors. You can also pipe the frosting into swirls that resemble latte foam art for a playful twist, or lightly torch the tops for that signature caramel brulée crackle.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cupcakes in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. Let refrigerated cupcakes come to room temperature before serving so that the frosting regains its creamy texture.

Freezing

You can freeze unfrosted cupcakes for up to three months by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag. For frosted cupcakes, freeze them uncovered for a few hours until the frosting hardens, then wrap gently to avoid damage.

Reheating

When you’re ready to enjoy frozen cupcakes, thaw them overnight in the refrigerator and bring them to room temperature before serving. Avoid microwaving as it can melt the frosting unevenly; a gentle warm oven for a few minutes can refresh their softness without fuss.

FAQs

Can I use regular black tea instead of chai tea bags?

While regular black tea will add some flavor, it won’t offer the complex blend of spices that chai tea provides. For the full experience that this recipe promises, chai tea bags are highly recommended.

Is it possible to make these cupcakes gluten-free?

Yes! You can substitute the all-purpose flour with a good quality gluten-free flour blend designed for baking. Just be mindful of the texture and possibly increase the binding agent to maintain cupcake tenderness.

Can I make the frosting dairy-free?

Absolutely. Swap the butter for a plant-based alternative and use coconut cream or a dairy-free heavy cream substitute to still get a rich and luscious caramel frosting.

How spicy are these cupcakes?

These cupcakes have a balanced warmth from the chai spices and black pepper, but they are not overpoweringly spicy. If you prefer milder flavors, you can reduce the black pepper slightly.

Can I store the frosting separately from the cupcakes?

Yes, storing them separately can help keep the cupcakes fresh longer. Keep the frosting refrigerated in an airtight container, and let it come to room temperature before spreading.

Final Thoughts

These Chai Latte Cupcakes with Caramel Brulée Frosting Recipe are truly a celebration of cozy flavors and sweet indulgence all wrapped up in one gorgeous dessert. The blend of chai spices and the luscious caramel frosting make them irresistible for any occasion. I can’t wait for you to try this recipe and share these moments of joy with your loved ones. Trust me, once you taste these cupcakes, they’ll become a warm hug you’ll want on repeat!