Name: Chai Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground cardamom; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1/4 tsp ground nutmeg; 2 large eggs; 1/2 cup milk or brewed chai tea; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 8 oz cream cheese or 1/2 cup unsalted butter (for frosting); 2–3 cups powdered sugar; 1–2 tbsp heavy cream or milk (for frosting consistency); Optional: extra chai spices for frosting

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Why You’ll Love This Recipe

Chai Cupcakes are a unique twist on a classic dessert, combining the familiar fluffiness of cupcakes with the bold and aromatic spices found in traditional chai. They’re easy to make, visually appealing, and full of flavor that pairs perfectly with tea or coffee. Whether you’re baking for a party or simply want something a little different, these cupcakes deliver both warmth and wow-factor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Brown sugar
Baking powder
Baking soda
Salt
Ground cinnamon
Ground cardamom
Ground ginger
Ground cloves
Ground nutmeg
Eggs
Milk or chai-infused milk
Vegetable oil or melted butter
Vanilla extract
Optional: brewed chai tea (for extra flavor)
Cream cheese or butter (for frosting)
Powdered sugar
Heavy cream or milk (for frosting consistency)
Optional: extra spices for the frosting

Directions

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and all the ground spices.
In another bowl, beat the eggs, sugar, brown sugar, oil (or butter), vanilla, and milk (or chai tea) until well combined.
Gradually mix the wet ingredients into the dry ingredients until just combined. Do not overmix.
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.
Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat softened butter or cream cheese until smooth. Gradually add powdered sugar and beat until fluffy. Add milk or cream to reach desired consistency. Flavor with vanilla or a pinch of chai spice if desired.
Frost the cooled cupcakes and garnish with a sprinkle of cinnamon or a dusting of chai spice.

Servings and timing

This recipe makes 12 standard cupcakes.
Prep time: 15 minutes
Cook time: 20 minutes
Cooling and frosting time: 30 minutes
Total time: about 1 hour 5 minutes

Variations

Chai latte cupcakes: Use brewed chai tea instead of milk and top with a vanilla latte-style buttercream.
Masala chai version: Use a more intense spice blend with black pepper for a traditional Indian masala chai flavor.
Vegan option: Substitute eggs with flax eggs, and use plant-based milk and butter.
Filling option: Add a chai cream filling or whipped ganache center for a surprise.
Gluten-free: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.

Storage/Reheating

Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To freeze, place unfrosted cupcakes in a freezer-safe container for up to 2 months. Thaw at room temperature and frost before serving.

Cupcakes can be briefly warmed (unfrosted) in the microwave for 10–15 seconds if you prefer them slightly warm.

FAQs

What spices are typically used in chai cupcakes?

Common chai spices include cinnamon, cardamom, ginger, cloves, nutmeg, and sometimes black pepper for a little heat.

Can I use store-bought chai spice?

Yes, you can use a pre-mixed chai spice blend if you prefer not to measure individual spices.

Can I use brewed chai tea in the batter?

Absolutely. Replacing part of the milk with strong brewed chai tea enhances the flavor.

What frosting goes best with chai cupcakes?

Cream cheese frosting, vanilla buttercream, or chai-spiced buttercream all pair beautifully.

How do I make the cupcakes more moist?

Use oil instead of butter, and don’t overbake. You can also add a spoonful of sour cream or yogurt for added moisture.

Can I make mini cupcakes?

Yes, this recipe will make about 36 mini cupcakes. Bake for 10–12 minutes, checking for doneness.

Can I make these cupcakes ahead of time?

Yes, bake the cupcakes a day in advance and store them unfrosted. Frost the day of serving for the best texture.

Are these cupcakes spicy?

They’re warmly spiced but not hot. Adjust the spice levels to your taste, especially the cloves and ginger.

Can I fill the cupcakes?

Yes, you can add a chai cream, caramel, or spiced ganache filling for an extra layer of flavor.

How long will the frosting last?

The frosting will last up to 1 week in the fridge in an airtight container. Bring it to room temperature and re-whip before using.

Conclusion

Chai Cupcakes are a deliciously spiced treat that brings all the comforting warmth of chai tea into a handheld dessert. With a moist crumb and cozy, aromatic flavor, these cupcakes are ideal for fall, winter, or any time you crave something a little different. Whether served plain or topped with spiced frosting, they’re guaranteed to impress and satisfy.