Name: Chai Latte Cupcakes with Whipped Chai Buttercream Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 2 and 1/2 teaspoons ground cinnamon; 1 and 1/4 teaspoons ground ginger; 1 and 1/4 teaspoons ground cardamom; 1/2 teaspoon ground allspice; 1 bag chai tea; 1/2 cup (120ml) whole milk, at room temperature; 1 and 3/4 cups (207g) cake flour (spooned & leveled); 3 and 1/2 teaspoons chai spice mix (above); 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 3 large egg whites, at room temperature; 2 teaspoons pure vanilla extract; 1/2 cup (120g) sour cream or plain yogurt, at room temperature; 1 and 1/2 cups (340g) unsalted butter, softened to room temperature; 5.5 – 6 cups (660-720g) confectioners’ sugar; 2 teaspoons chai spice mix, divided; 1/4 cup (60ml) heavy cream; 2 teaspoons pure vanilla extract; Pinch of salt; Optional for garnish: cinnamon sticks + mix of remaining chai spice mix and a pinch of granulated sugar

Jump to Recipe· 4.2 from 25 reviews

If you adore the warm, spicy hug of a chai latte and the delightful sweetness of cupcakes, then you are going to fall head over heels for this Chai Latte Cupcakes with Whipped Chai Buttercream Recipe. These cupcakes capture every enchanting note of your favorite chai latte in a soft, moist cupcake crowned with a luxuriously light and fluffy whipped chai buttercream. Imagine cozying up with a batch that tastes like a café favorite but made with love right in your own kitchen. It’s comfort and indulgence all baked into one irresistible treat.

Ingredients You’ll Need

A small white ceramic bowl with a handle is filled with a mix of brown spices that vary in shade from light tan to dark brown. The spices inside the bowl have a dry, powdery texture with some clumps. The bowl is placed on a white marbled surface with soft natural light illuminating the scene, showing a clear contrast between the bowl’s white color and the rich brown spices. photo taken with an iphone --ar 4:5 --v 7

The magic of this Chai Latte Cupcakes with Whipped Chai Buttercream Recipe lies in its beautifully balanced and thoughtfully selected ingredients. Each part brings its own charm—spices that awaken your senses, milk and sour cream that keep the cupcakes tender and moist, and buttery-sweet frosting that finishes things with a dreamy chai spice kiss. Here’s what you’ll gather to bake these blissful treats:

Chai Spice Mix: A blend of cinnamon, ginger, cardamom, and allspice that delivers authentic chai warmth and aroma.
Chai Tea Bag: Infuses the milk with delicate tea flavors that deepen the cupcake’s chai essence.
Whole Milk: Used both to steep the tea and provide luscious moisture for the batter.
Cake Flour: Ensures the cupcakes are tender and soft—key to achieving that perfect crumb.
Baking Powder and Baking Soda: Leavening agents that puff up your cupcakes just right.
Unsalted Butter: Adds richness and a smooth texture to both batter and buttercream.
Granulated Sugar: Sweetens the cupcakes perfectly without overpowering the chai spices.
Egg Whites: Provide structure while keeping the cupcakes light and airy.
Vanilla Extract: Enhances and rounds out the flavor profile beautifully.
Sour Cream or Plain Yogurt: Adds moisture and a slight tang for balance.
Confectioners’ Sugar: Sweetens and thickens the whipped chai buttercream.
Heavy Cream: Whipped into the buttercream for extra creaminess and softness.
Salt and Additional Spices: To bring depth and brightness to your final frosting.

How to Make Chai Latte Cupcakes with Whipped Chai Buttercream Recipe

Step 1: Prepare the Chai Spice Mix and Steep the Tea

Start by mixing your chai spices—cinnamon, ginger, cardamom, and allspice—into a fragrant blend that will be your chai secret. Then, steep the chai tea bag in warm whole milk for 20-30 minutes, letting those spicy, soothing flavors slowly infuse the milk. This chai milk is the heart of your cupcake batter, so don’t rush—cool it to room temperature before use for perfect mixing.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the cake flour, 3 and 1/2 teaspoons of your chai spice mix, baking powder, baking soda, and a pinch of salt. This dry mix provides the sturdy but tender foundation for your cake, ensuring every bite is spiced and perfectly textured.

Step 3: Cream Butter and Sugar, Then Add Egg Whites

Using a mixer, cream the softened butter with sugar until it’s fluffy and smooth—this takes about two minutes. Then beat in the egg whites until everything is fully combined and airy. The egg whites lighten the batter and provide a delicate crumb that is simply dreamy.

Step 4: Incorporate Sour Cream, Vanilla, Dry Ingredients, and Chai Milk

Mix in the sour cream and vanilla extract, enriching the flavor and moisture profile. Gradually add the dry ingredients on low speed, being careful not to overmix. Finally, pour in your steeped chai milk slowly, mixing just until combined. Your batter will smell heavenly and be delightfully thick, ready to bake.

Step 5: Bake the Cupcakes

Fill cupcake liners two-thirds full with batter and bake at 350°F (177°C) for 20-22 minutes. Timing is key: a toothpick inserted should come out clean, and you’ll have perfectly domed, lightly spiced cupcakes that cool beautifully.

Step 6: Make the Whipped Chai Buttercream

Cream softened butter until fluffy, then add confectioners’ sugar, heavy cream, remaining chai spice mix, vanilla, and a pinch of salt. Beat this mixture thoroughly until the buttercream is luscious and free of any curdling. Adjust the consistency with more sugar or cream as needed. The result is a cloud of spiced sweetness that pairs perfectly with your cupcakes.

Step 7: Frost and Garnish

Once your cupcakes have completely cooled, pipe the whipped chai buttercream generously on top. For an extra touch of charm and aroma, sprinkle with chai spice and stick a cinnamon stick into a few cupcakes. Simple, elegant, and utterly inviting.

How to Serve Chai Latte Cupcakes with Whipped Chai Buttercream Recipe

The image shows seven cupcakes with creamy, light beige swirled frosting on top, each sprinkled lightly with cinnamon or nutmeg powder. The frosting has a smooth, ridged texture and rises in a spiral shape with a small peak at the center. Each cupcake has a cinnamon stick piece standing vertically in the middle of the frosting. The cupcakes are arranged closely together on a soft pink surface. In the upper left corner, there is a glass cup filled with a light brown tea and a red tea bag tag hanging over the edge. The overall scene feels warm and cozy. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your cupcakes truly shine, add a sprinkle of homemade chai spice mix combined with a little sugar on top of the frosting. Cinnamon sticks inserted into the buttercream not only look stunning but also release their warm scent, elevating the whole chai latte experience with every bite.

Side Dishes

These chai latte cupcakes are perfect alongside a warm mug of spiced tea or freshly brewed coffee. For a light snack pairing, consider fresh fruit like sliced pears or apples that complement the warm spices without overwhelming them. A scoop of vanilla ice cream can also turn these cupcakes into an elegant dessert.

Creative Ways to Present

Try serving your cupcakes on rustic wooden boards or vintage cake stands to accentuate their cozy charm. Tie small cinnamon sticks with twine and place them next to each cupcake for an extra festive touch. You could even dust powdered sugar over the frosting just before serving, mimicking a soft snowfall atop your chai treats. The presentation truly makes these cupcakes feel like a treasured treat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cupcakes in an airtight container in the refrigerator for up to five days. This helps preserve the freshness of the delicate buttercream and keeps the cupcakes moist. Before serving again, let them sit out for about 20 minutes so the buttercream softens to a perfect frosting texture.

Freezing

You can freeze both frosted and unfrosted chai latte cupcakes. To freeze, place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag for up to 2-3 months. When ready to enjoy, thaw overnight in the fridge to maintain their texture and flavor.

Reheating

For unfrosted cupcakes, you can warm them gently in the microwave for 10-15 seconds to refresh their softness, but avoid reheating frosted ones. If needed, allow frosted cupcakes to come to room temperature to return the buttercream to its creamy glory before indulging.

FAQs

Can I use black tea instead of chai tea for these cupcakes?

While black tea would add some flavor, it won’t give you the signature warm spice notes that chai tea provides. For that authentic chai latte experience, sticking to chai tea bags or even stronger chai spice blends is best.

Is there a dairy-free option for this recipe?

Absolutely! You can substitute whole milk with almond or oat milk and use dairy-free yogurt or sour cream alternatives. For the butter and cream in the frosting, vegan butter and coconut cream work wonderfully, though the flavor and texture might shift slightly.

Can I make the cupcakes larger or turn this into a cake?

Yes, this recipe scales up nicely for a cake! Use twice the amount of ingredients, two chai tea bags for soaking, and adjust the baking time accordingly. The flavors will deepen beautifully in a larger format.

What’s the best way to avoid overmixing the batter?

Mix the dry ingredients into the wet on low speed and stop as soon as everything looks incorporated. Gently fold in the chai milk instead of whisking aggressively to keep your cupcakes light and tender.

How do I store the chai spice mix, and how long does it last?

Store your chai spice mix in an airtight container in a cool, dark place. It remains flavorful for up to six months, so preparing a batch ahead of time not only saves time but guarantees fresh, vibrant spice in every bite.

Final Thoughts

There’s truly nothing like the heartwarming comfort of chai spices woven into soft cupcakes and topped with whipped chai buttercream. This Chai Latte Cupcakes with Whipped Chai Buttercream Recipe is my personal go-to whenever I want to share a moment of cozy joy with friends or treat myself to something special. It’s approachable, irresistibly delicious, and just the kind of recipe that invites you back in for seconds. I hope you love baking and savoring these chai-inspired delights as much as I do!