Chai Spice Cupcakes are the ultimate treat for tea lovers and anyone seeking warm, cozy flavors in a dessert. Infused with a blend of aromatic spices like cinnamon, cardamom, and cloves, and topped with creamy chai-spiced frosting, these cupcakes are perfect for any occasion. Whether it’s a fall gathering, afternoon tea, or a special celebration, these cupcakes are sure to delight.

Why You’ll Love This Recipe

Warm and Aromatic: Bursting with the comforting spices of chai tea.
Perfectly Moist: Made with a blend of butter, milk, and eggs for a tender crumb.
Crowd-Pleaser: Makes 24 servings, perfect for parties or sharing.
Customizable: Adjust the spice level or frosting to suit your taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cupcakes

2 ½ cups all-purpose flour
2 teaspoons baking powder
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
2 teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 teaspoon ground allspice
½ teaspoon salt
1 ½ cups granulated sugar
1 cup unsalted butter, softened
5 large eggs
2 teaspoons vanilla extract
1 cup whole milk
2 chai tea bags, steeped in milk

Chai-Spiced Frosting

1 ¼ cups unsalted butter, softened
6 cups confectioners’ sugar
3 tablespoons chai spice blend
¼ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

Directions

1. Prepare the Chai-Infused Milk

Heat the milk in a small saucepan until warm (do not boil).
Steep the chai tea bags in the warm milk for 5–10 minutes. Discard the tea bags and let the milk cool to room temperature.

2. Preheat and Prep

Preheat your oven to 350°F. Line two 12-cup muffin tins with cupcake liners.

3. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, ginger, cloves, nutmeg, allspice, and salt.

4. Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.

5. Add Wet Ingredients

Beat in the eggs one at a time, followed by the vanilla extract.

6. Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the chai-infused milk. Start and end with the dry ingredients, mixing until just combined.

7. Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

8. Make the Frosting

In a large bowl, beat the softened butter until creamy. Gradually add the confectioners’ sugar and chai spice blend, mixing well after each addition.
Add the heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.

9. Frost the Cupcakes

Once the cupcakes are completely cooled, pipe or spread the frosting onto each cupcake. Garnish with a sprinkle of chai spice or cinnamon if desired.

Servings and Timing

Yield: 24 cupcakes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Spicy Kick: Add a pinch of cayenne to the batter for a subtle heat.
Tea Swap: Use Earl Grey or masala chai for a different tea profile.
Cream Cheese Frosting: Replace the butter in the frosting with cream cheese for a tangy twist.
Gluten-Free Option: Use a 1:1 gluten-free baking flour.
Decorative Toppings: Garnish with cinnamon sticks, edible flowers, or sugar pearls.

Storage

Room Temperature: Store in an airtight container for up to 2 days.
Refrigeration: Keep in the refrigerator for up to 5 days. Bring to room temperature before serving.
Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw and frost when ready to serve.

FAQs

1. Can I use pre-made chai spice blend in the batter?

Yes, you can substitute 3 tablespoons of chai spice blend for the individual spices.

2. How do I make chai spice at home?

Combine ground cinnamon, cardamom, ginger, cloves, nutmeg, and allspice in equal parts for a homemade blend.

3. Can I use oil instead of butter?

Yes, replace butter with an equal amount of vegetable oil for a slightly denser texture.

4. What’s the best way to steep the chai tea?

Use warm milk (not boiling) and steep for at least 5 minutes to extract maximum flavor.

5. Can I reduce the sugar in the recipe?

You can reduce the sugar slightly, but it may affect the texture of the cupcakes.

6. How do I pipe frosting like a pro?

Use a large piping bag fitted with a star or round tip for a decorative swirl.

7. Can I make mini cupcakes?

Yes, bake mini cupcakes for 10–12 minutes, keeping an eye on doneness.

8. What type of milk works best?

Whole milk provides richness, but you can use almond or oat milk for a dairy-free version.

9. Can I add mix-ins to the batter?

Yes, try adding finely chopped nuts, chocolate chips, or candied ginger for texture.

10. Can I make the frosting ahead of time?

Yes, store the frosting in an airtight container in the fridge for up to 3 days. Let it soften at room temperature and rewhip before using.

Conclusion

Chai Spice Cupcakes bring the comforting flavors of chai tea into a delightful dessert. These cupcakes are soft, moist, and full of warm spices, topped with a creamy frosting that’s equally irresistible. Perfect for fall gatherings, tea parties, or as a cozy treat, this recipe is sure to impress. Bake a batch and savor the sweet, spiced goodness!