Name: Chai Cupcakes Recipe
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Cuisine: American
Ingredients: 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cloves; 1/8 teaspoon ground black pepper; 1/2 cup butter, softened; 1 cup sugar; 1 large egg, room temperature; 1/2 teaspoon vanilla extract; 1-1/2 cups cake flour; 1-1/2 teaspoons baking powder; 1/4 teaspoon salt; 2/3 cup 2% milk; 6 tablespoons butter, softened; 3 cups confectioners’ sugar; 3/4 teaspoon vanilla extract; 3 to 4 tablespoons 2% milk

Jump to Recipe· 4.1 from 51 reviews

If you’ve ever wished that your favorite cozy chai latte could magically transform into a delectable dessert, this Chai Cupcakes Recipe is exactly what you need. These cupcakes are a perfect marriage of warm spices like cinnamon, cardamom, and ginger, wrapped in a tender, fluffy cake that melts in your mouth. Topped with a subtly spiced, creamy frosting, it’s an irresistible treat that brings the comforting essence of chai into every bite. Whether it’s a special occasion or just a moment to indulge, this recipe will warm your heart and your taste buds.

Ingredients You’ll Need

A gray metal muffin tray holds twelve golden brown cupcakes in white paper liners, each cupcake having a slightly domed and textured top with small cracks. The tray is placed on a white marbled surface, and the lighting highlights the even baking and warm color of the cupcakes. photo taken with an iphone --ar 4:5 --v 7

This Chai Cupcakes Recipe calls for straightforward ingredients you likely have on hand, but each one plays a crucial role in achieving the perfect balance of flavor, texture, and aroma. From the spice blend that gives the cupcakes their chai character to the simple cake flour and butter that make them tender and moist, every component is essential in crafting these delightful treats.

Ground ginger, cinnamon, cardamom, and cloves (1/2 teaspoon each): These fragrant spices create the distinct chai flavor that makes the cupcakes so special.
Pepper (1/8 teaspoon): Adds a subtle kick that brings the chai spices to life without overpowering.
Butter (1/2 cup, softened): Provides richness and tenderness to the cupcake crumb.
Sugar (1 cup): Sweetens the batter and helps with the cupcake’s moist texture.
Egg (1 large, room temperature): Acts as a binding agent and adds structure.
Vanilla extract (1/2 teaspoon): Enhances the overall warmth and depth of flavor.
Cake flour (1 1/2 cups): Keeps the cupcakes light and fine-textured.
Baking powder (1 1/2 teaspoons): Gives the cupcakes their rise and fluffy texture.
Salt (1/4 teaspoon): Balances the sweetness and intensifies the spices.
2% Milk (2/3 cup): Adds moisture and helps blend flavors smoothly.
For the frosting: Butter (6 tablespoons, softened), confectioners’ sugar (3 cups), vanilla extract (3/4 teaspoon), and 2% milk (3 to 4 tablespoons) combine to create a luscious, spiced topping.

How to Make Chai Cupcakes Recipe

Step 1: Combine the Spices

Start by mixing together ground ginger, cinnamon, cardamom, cloves, and pepper in a small bowl. This aromatic blend is the heart of your chai cupcakes, infusing each bite with the classic chai warmth and complexity you crave. Set the spice mixture aside for later use in both the batter and the frosting.

Step 2: Cream the Butter and Sugar

In a large bowl, use an electric mixer to cream the softened butter and sugar together until the mixture becomes light and fluffy; this usually takes about five to seven minutes. This step is essential for incorporating air to achieve that tender cupcake texture. Once creamy, beat in the egg and vanilla extract until fully combined and smooth.

Step 3: Prepare the Dry Ingredients

In another bowl, whisk together the cake flour, baking powder, salt, and one and a half teaspoons of your chai spice mixture. These dry ingredients provide the structure and flavor base that will marry perfectly with the creamy wet mix.

Step 4: Combine Wet and Dry Ingredients Alternately

Gradually add the dry ingredients to the creamed butter mixture, alternating with the milk—start and finish with the dry ingredients. Beat the batter well after each addition to ensure a smooth, evenly spiced cupcake batter without overmixing.

Step 5: Bake the Cupcakes

Line a muffin pan with 12 paper liners and fill each about two-thirds full with batter. Bake in a preheated oven at 350°F for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely—this cooling step is crucial for the frosting to set beautifully.

Step 6: Make the Frosting

While the cupcakes cool, prepare the frosting by beating softened butter until fluffy. Gradually add the confectioners’ sugar, vanilla extract, and the remaining chai spice mixture. Add milk little by little to reach a luscious, pipeable consistency. This frosting complements the spicy cupcakes perfectly without overshadowing them.

Step 7: Frost Your Cupcakes

Once your cupcakes are completely cool, frost them generously using a piping bag or a simple knife. The creamy, spiced frosting atop the chai-infused cake will be your new favorite pairing, creating a dessert that feels both special and cozy.

How to Serve Chai Cupcakes Recipe

Seven cupcakes with beige swirled frosting on top are placed on a round gold cooling rack. Each cupcake is in a light brown paper liner, showing a pale golden cake layer beneath the frosting. In the background, two more cupcakes sit on a white plate with the edges slightly visible. Everything is set on a white marbled surface with soft, natural light highlighting the creamy texture of the frosting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a little extra flair to your chai cupcakes can elevate the experience. Consider sprinkling ground cinnamon or a light dusting of powdered sugar on top for a delicate finish. Toasted chopped nuts such as almonds or pistachios can add a pleasing crunch and earthy note that pairs wonderfully with the chai spices.

Side Dishes

While these cupcakes are delightful on their own, pairing them with a cup of hot chai tea or a robust black tea enhances their flavor. Fresh fruit, like sliced pears or a berry compote, can provide a refreshing contrast to the warm spices and creamy frosting, creating a balanced dessert spread for guests.

Creative Ways to Present

The Chai Cupcakes Recipe shines when presented with a thoughtful touch. Display your cupcakes on a vintage cake stand or rustic wooden board to evoke warmth and charm. You can also serve individual cupcakes in decorative cupcake liners or wrap each with a cinnamon stick tied with twine for a festive look that’s perfect for gatherings or gift-giving.

Make Ahead and Storage

Storing Leftovers

To keep your chai cupcakes fresh, store them in an airtight container at room temperature for up to two days. For longer storage, place them in the refrigerator to extend freshness for about 4 to 5 days. Just remember to bring them back to room temperature before serving for the best flavor and texture.

Freezing

These cupcakes freeze beautifully! Wrap each cake tightly in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to three months. When you’re ready to enjoy, thaw frozen cupcakes overnight in the fridge, then let them sit at room temperature before frosting or serving.

Reheating

If you want to gently warm your cupcakes after refrigeration or freezing, place them in a microwave for about 10 to 15 seconds—just enough to take the chill off without melting the frosting. This small step wakes up the flavors and makes the texture delightfully soft again.

FAQs

Can I substitute the cake flour with all-purpose flour in the Chai Cupcakes Recipe?

Yes, you can use all-purpose flour, but the cupcakes might be a little denser since cake flour has less protein and creates a softer crumb. To mimic cake flour, you can replace 2 tablespoons of all-purpose flour in each cup with cornstarch.

Is it possible to make these cupcakes vegan?

To make the Chai Cupcakes Recipe vegan, substitute the butter with a plant-based alternative, use a flax egg or another egg replacer, and swap the milk with any non-dairy milk like almond or oat milk. The spices will still impart that delicious chai warmth.

How can I intensify the chai flavor in the cupcakes?

If you want more chai punch, consider increasing the ground spices slightly or adding a bit of brewed chai tea concentrate in place of some milk. Just be cautious—too much liquid may require adjustments to the flour to keep the texture right.

What type of frosting works best with Chai Cupcakes Recipe?

The spiced buttercream frosting used here is ideal because its creamy sweetness balances the warm spices perfectly. However, a light cream cheese frosting with a touch of cinnamon would also complement the cupcakes beautifully if you want a tangier contrast.

Can I make mini chai cupcakes using this recipe?

Absolutely! Just adjust the baking time to about 12 to 15 minutes, keeping a close eye to avoid over-baking. Mini cupcakes are great for parties or when you want to serve a bite-sized delight.

Final Thoughts

Trying this Chai Cupcakes Recipe is like inviting a warm hug into your kitchen. With deeply spiced cake and luscious frosting, these cupcakes make any occasion feel special and comforting. Whether it’s a cozy afternoon tea or a festive celebration, I promise these chai cupcakes will become a cherished favorite you’ll want to bake again and again. So grab your spices and get baking—you’re in for a treat!