Description
Chai Cupcakes are warm, spiced treats infused with classic chai flavors like cinnamon, cardamom, and ginger. Topped with creamy frosting, they’re perfect for cozy gatherings or everyday indulgence.
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
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nutmeg.
- In another bowl, beat eggs, granulated sugar, brown sugar, oil (or melted butter), vanilla, and milk (or brewed chai tea) until well combined.
- Gradually add the wet mixture into the dry ingredients, stirring 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 cream cheese or butter until smooth. Gradually add powdered sugar and beat until fluffy. Add milk or cream as needed for consistency, and optionally add a pinch of chai spice.
- Frost the cooled cupcakes and garnish with a sprinkle of cinnamon or chai spice.
Notes
- Use brewed chai tea for extra flavor in the batter.
- Soften butter or cream cheese to room temperature for smooth frosting.
- For a stronger spice flavor, increase cardamom or add black pepper.
- Frosting can be made ahead and refrigerated—bring to room temperature before using.
- Unfrosted cupcakes freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 26g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
