Introduction

Chai Latte Cupcakes bring the warm, spicy flavors of a classic chai latte into a delightful baked treat. These cupcakes are fragrant with cinnamon, cardamom, and cloves, making them perfect for cozy afternoons or special gatherings.

Seven cupcakes sit closely together on a round wooden slice with bark edges. Each cupcake has two visible layers: a light brown cake base wrapped in a white paper liner, topped with a thick swirl of creamy, light beige frosting sprinkled with a dusting of cinnamon or nutmeg. On top of each frosting swirl sits a small cinnamon stick and a dark brown star anise pod, adding texture and decoration. The scene is set on a white marbled surface with cinnamon sticks scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 ml Milk (whole or semi-skimmed)
4 Chai tea bags
90 ml Chai tea infused milk
135 g Butter or baking spread (softened, unsalted)
135 g Light brown soft sugar
2 Eggs (large)
1 tsp Vanilla extract
200 g Self raising flour
1/4 tsp Bicarbonate of soda
1/2 tsp Cinnamon
1/4 tsp Ground ginger
1/4 tsp Ground cloves
1/4 tsp Ground cardamom
1/4 tsp Ground nutmeg
2 1/2 tbsp Chai tea infused milk
200 g Butter (softened, unsalted)

Instructions

Step 1: Heat the 150 ml of milk until hot but not boiling. Pour over the 4 chai tea bags in a heatproof bowl and steep for 8–10 minutes. Remove the tea bags and measure out 90 ml of the chai-infused milk once cooled.
Step 2: Preheat the oven to 180°C (350°F) and line a cupcake tray with paper cases.
Step 3: In a mixing bowl, beat together the softened butter or baking spread and light brown soft sugar until light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 5: Sift together the self-raising flour, bicarbonate of soda, cinnamon, ground ginger, ground cloves, ground cardamom, and ground nutmeg.
Step 6: Gradually fold the dry ingredients into the wet mixture, alternating with the 90 ml chai-infused milk until fully combined.
Step 7: Divide the batter evenly among the cupcake cases, filling each about two-thirds full.
Step 8: Bake for 18–22 minutes or until a skewer inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
Step 9: For the frosting, beat 200 g softened butter until creamy. Add 2 1/2 tbsp chai-infused milk and continue beating until light and fluffy. (You may want to add icing sugar to taste for sweetness, adjusting consistency as needed.)
Step 10: Pipe or spread the chai buttercream over the cooled cupcakes and serve.

Tips & Variations

Use full-fat milk for a richer chai infusion, or swap to oat milk for a dairy-free option.
Add a pinch of black pepper to the spice mix for an extra warming kick.
For an easier frosting, mix softened butter with store-bought chai latte powder and icing sugar.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze without frosting for up to 2 months. Bring frozen cupcakes to room temperature before frosting and serving.

How to Serve

The image shows several cupcakes placed close together on a round wooden board with bark edges. Each cupcake has a golden-brown base wrapped in a white paper liner. On top of each cupcake, there is a thick swirl of light cream-colored frosting with a smooth, slightly textured surface sprinkled with brown powder. Each frosting swirl is decorated with a single brown cinnamon stick and a star anise pod, both placed upright at an angle. The cupcakes sit on a white marbled surface with some additional cinnamon sticks and star anise pods scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-ground chai spice mix instead of individual spices?

Yes, pre-ground chai spice mix works well and simplifies the recipe. Use about 1 to 1 1/2 teaspoons to replace the individual ground spices for a balanced flavor.

How can I make the buttercream frosting less sweet?

Reduce or omit added icing sugar when preparing the buttercream, and rely mostly on the chai-infused milk and butter for flavor. You can also add a small pinch of salt to balance the sweetness.

Chai Latte Cupcakes Recipe

Print Recipe

★★★★★

4.7 from 83 reviews

These Chai Latte Cupcakes combine the aromatic spices of chai tea with a tender, moist cupcake base, topped with a rich chai-infused buttercream frosting. Perfectly spiced with cinnamon, cardamom, ginger, cloves, and nutmeg, these cupcakes offer a warm and comforting treat ideal for tea lovers and spice enthusiasts alike.

Author: Nora
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: British

Ingredients

Scale

Chai Tea Infused Milk

150 ml Milk (whole or semi-skimmed)
4 Chai tea bags

Cupcake Batter

90 ml Chai tea infused milk
135 g Butter or baking spread (softened, unsalted)
135 g Light brown soft sugar
2 Eggs (large)
1 tsp Vanilla extract
200 g Self raising flour
1/4 tsp Bicarbonate of soda
1/2 tsp Cinnamon
1/4 tsp Ground ginger
1/4 tsp Ground cloves
1/4 tsp Ground cardamom
1/4 tsp Ground nutmeg
2 1/2 tbsp Chai tea infused milk

Buttercream Frosting

200 g Butter (softened, unsalted)
Chai spices or a small amount of chai tea infused milk for flavoring (optional, use some of the infused milk to flavor frosting if desired)

Instructions

Prepare the Chai Infused Milk: Heat 150 ml of milk in a small saucepan until warm. Remove from heat and steep 4 chai tea bags in the milk for 10-15 minutes to infuse the flavors. Remove the tea bags gently, ensuring the milk is flavored, then set aside. Reserve 90 ml for the batter and about 2 1/2 tbsp to be used later in the recipe.
Make the Cupcake Batter: In a mixing bowl, cream together 135 g softened unsalted butter and 135 g light brown soft sugar until light and fluffy. Beat in 2 large eggs one at a time, followed by 1 tsp vanilla extract, ensuring the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate bowl, sift together 200 g self-raising flour, 1/4 tsp bicarbonate of soda, 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground cardamom, and 1/4 tsp ground nutmeg.
Mix Batter: Gradually fold the dry ingredients into the creamed butter mixture, alternating with the 90 ml chai tea infused milk and the additional 2 1/2 tablespoons of chai milk, until a smooth batter forms. Do not overmix to maintain a tender cupcake texture.
Prepare to Bake: Preheat the oven to 180°C (350°F) and line a cupcake tin with paper cases. Spoon the batter evenly into the cases, filling each about two-thirds full.
Bake the Cupcakes: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Make the Buttercream Frosting: In a clean bowl, beat 200 g softened unsalted butter until creamy and smooth. Optionally, add a few teaspoons of the chai tea infused milk or a pinch of the chai spices used in the batter to the buttercream to enhance the chai flavor. Beat well until light and fluffy.
Decorate the Cupcakes: Once the cupcakes are completely cooled, use a piping bag or a knife to spread or pipe the chai buttercream frosting on top of each cupcake. Optionally, garnish with a dusting of cinnamon or a small sprinkle of ground cardamom for extra visual appeal and flavor.

Notes

Use whole or semi-skimmed milk as preferred to achieve creamier chai infusion.
Ensure the butter and eggs are at room temperature for best mixing results.
Do not overbake to keep the cupcakes moist and tender.
Adjust chai spices to taste, adding more or less according to preference.
For a dairy-free version, substitute butter and milk with plant-based alternatives and chai tea brewed in water or non-dairy milk.

Keywords: Chai Latte Cupcakes, Spiced Cupcakes, Tea Infused Cupcakes, Chai Buttercream, Spiced Dessert