Spiced Chai Latte Cupcakes Recipe
If you love the cozy comfort of a spicy, aromatic chai latte but also have a big soft spot for cupcakes, this Spiced Chai Latte Cupcakes Recipe is your new must-bake treat. Each bite delivers the warmth of cinnamon, cardamom, ginger, and cloves, wrapped up in a tender, fluffy crumb—then topped off with a cloud of velvety cream cheese frosting. Perfect for fall gatherings or just a pick-me-up on a chilly afternoon, these cupcakes are a celebration of all those comforting chai flavors you crave, with a delightfully sweet twist.
Ingredients You’ll Need
Ingredients You’ll Need
These cupcakes come together with everyday pantry staples and a handful of easy-to-find spices. Each ingredient plays a starring role, contributing nuance, sweetness, and the unforgettable flavor profile that makes this recipe shine.
- All-purpose flour: This provides the base structure for our cupcakes, ensuring a tender, cake-like crumb.
- Granulated sugar: Adds just the right amount of sweetness, balancing the robust chai spices.
- Baking soda & baking powder: Team up to lift the batter, creating a fluffy and perfectly domed cupcake.
- Salt: Enhances all the other flavors and rounds out the sweetness.
- Ground cinnamon, ginger, cardamom, cloves, nutmeg: The magical blend behind the chai-inspired flavor—warm, peppery, and just a little mysterious.
- Whole milk: Rich and creamy, it’s the perfect backdrop for infusing with strong chai tea.
- Chai tea bags: Steeped in warm milk, these bring a bold, authentic chai flavor right into the batter.
- Vegetable oil: Keeps the cupcakes incredibly moist and tender, even days later.
- Large eggs: Help bind everything together while adding richness and structure.
- Vanilla extract: Rounds out the spice profile, offering a soft, sweet aroma in every bite.
- Unsalted butter (softened): Forms the luscious base of our frosting, so be sure it’s at room temperature.
- Cream cheese (softened): Adds creaminess and tang to the frosting—pairing beautifully with the spices.
- Powdered sugar: Sweetens the frosting while keeping it light and airy.
- Ground cinnamon (in frosting): Infuses a little extra warmth directly into the pillowy topping.
How to Make Spiced Chai Latte Cupcakes Recipe
Step 1: Steep the Chai Milk
Begin by heating your whole milk in a small saucepan until it’s almost simmering, but not boiling. Drop in the chai tea bags and let them steep for 5 to 7 minutes—don’t rush this step! The longer they infuse, the deeper and more fragrant your cupcake crumb will be. Squeeze out the tea bags to capture every bit of spicy flavor, then set the milk aside to cool for a few minutes.
Step 2: Prep the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, cloves, and nutmeg. This aromatic dry mix is the backbone of the Spiced Chai Latte Cupcakes Recipe, so take a deep breath and enjoy the scent as you mix!
Step 3: Blend the Wet Ingredients
Grab a large bowl and whisk together the granulated sugar, vegetable oil, eggs, vanilla extract, and your now-cooled chai-infused milk. Whisk until smooth and cohesive—this step helps guarantee the cupcakes rise evenly and come out plush and tender.
Step 4: Bring It All Together
Add the dry ingredients into the wet mixture, stirring gently just until all traces of flour disappear. Over-mixing is the enemy of light, fluffy cupcakes, so stop as soon as you have a smooth batter! Divide the batter evenly among your 12 lined cupcake cups for perfect portions every time.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C). Pop the muffin tin into the center rack and bake for 18–20 minutes. The cupcakes are done when they spring back to the touch and a toothpick comes out clean from the center. Cool the cupcakes fully on a wire rack before frosting.
Step 6: Whip Up the Cream Cheese Frosting
In a medium bowl, beat together the softened unsalted butter and cream cheese until smooth. Add powdered sugar, vanilla, and a whisper of cinnamon, then beat until the frosting is fluffy and spreadable. This dreamy topping is the finishing touch that transforms this Spiced Chai Latte Cupcakes Recipe into something truly irresistible.
Step 7: Frost and Finish
Once your cupcakes are completely cool, frost each one generously with the cinnamon cream cheese frosting. If you like, finish with an extra dusting of cinnamon for an elegant touch. Now, it’s time to dig in!
How to Serve Spiced Chai Latte Cupcakes Recipe
Garnishes
A simple dusting of cinnamon or even a pinch of cardamom right on top of the frosted cupcakes makes a world of difference. For a fancier look, you can also crown each cupcake with a tiny edible flower or a little candied ginger to echo the lovely spice notes.
Side Dishes
Since these cupcakes are lush and aromatic, they pair beautifully with a pot of masala chai, a warm mug of coffee, or even a light fruit salad. If you’re making an afternoon tea spread, set these alongside buttery shortbread cookies and fresh berries for a truly memorable treat.
Creative Ways to Present
For parties, try serving your Spiced Chai Latte Cupcakes Recipe on a rustic wooden tray or a three-tiered dessert stand with cinnamon sticks as a playful touch. Mini cupcake versions also make delightful edible favors at showers or birthdays. Or top each one with a fun little swirl of extra frosting and a sprinkle of glittery sugar for an enchanting effect!
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container in the refrigerator for up to four days. The cream cheese frosting stays fresh and the chai spices continue to develop, making these a fantastic grab-and-go treat throughout the week.
Freezing
If you’d like to save some for later, freeze the unfrosted cupcakes tightly wrapped for up to two months. Thaw them overnight in the fridge, then top with fresh frosting just before serving for best results.
Reheating
While these cupcakes are delicious straight from the fridge, you can bring them to room temperature before serving for the best texture and flavor. Avoid microwaving frosted cupcakes, as the frosting can melt and lose its structure.
FAQs
Can I use a dairy-free milk substitute for this recipe?
Absolutely! Almond milk, oat milk, or soy milk all work beautifully in the Spiced Chai Latte Cupcakes Recipe. Just be sure to steep the chai tea bags thoroughly for a strong, flavorful infusion.
Is it possible to make these cupcakes gluten-free?
Yes, you can swap the all-purpose flour for your favorite cup-for-cup gluten-free baking blend. The cupcakes will still be moist and flavorful—no one will guess they’re gluten-free!
How do I intensify the chai flavor?
For an even bolder spice profile, use chai concentrate instead of regular milk, or add a pinch more cardamom and a sprinkle of freshly ground black pepper right into the batter. This will give your Spiced Chai Latte Cupcakes Recipe more of that classic chai punch.
Can I make these cupcakes ahead of time?
Definitely! Bake the cupcakes a day in advance and frost them right before serving. Both the cupcakes and the frosting keep well in the refrigerator, so you can assemble everything with minimal fuss.
What’s the best way to frost these cupcakes for a party?
For a festive look, use a piping bag with a star tip to create swirled peaks, and then finish with a dusting of cinnamon or a tiny piece of crystallized ginger. Your friends will be so impressed by your bakery-style presentation!
Final Thoughts
If you’re ready to turn tea time into something truly special, this Spiced Chai Latte Cupcakes Recipe is the answer. Warm, comforting, and just a bit indulgent, these cupcakes are practically made for sharing. Gather your favorite people and treat them to a batch—you might just find a new crowd-pleaser for every season.
Print
Spiced Chai Latte Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of a spiced chai latte in cupcake form with this delightful recipe. These tender cupcakes are infused with the aromatic blend of traditional chai spices and topped with a creamy cream cheese frosting.
Ingredients
For the cupcakes:
- 1 ¼ cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 cup whole milk
- 2 chai tea bags
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the frosting:
- 1/2 cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the chai-infused milk: Heat the milk in a small saucepan until steaming, then steep the chai tea bags in the milk for 5–7 minutes. Squeeze out excess liquid and let the milk cool slightly.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
- Combine wet ingredients: In a large bowl, whisk together the sugar, oil, eggs, vanilla extract, and cooled chai-infused milk.
- Combine batter: Add the dry ingredients to the wet mixture and stir just until combined.
- Bake: Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Make the frosting: Beat the butter and cream cheese together until smooth. Add the powdered sugar, vanilla, and cinnamon and beat until fluffy.
- Frost: Frost the cooled cupcakes and garnish with a dusting of cinnamon if desired.
Notes
- For stronger chai flavor, use a chai concentrate in place of milk.
- You can also add a touch of black pepper for a more traditional spice profile.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 27g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
