These chai spice cupcakes are a tea lover’s dream! Infused with warm, aromatic spices like cinnamon, cardamom, and nutmeg, these moist and flavorful cupcakes are topped with a creamy chai-spiced frosting for the ultimate cozy treat. Perfect for any occasion, they’re a delightful way to enjoy the flavors of your favorite spiced tea in dessert form.
Why You’ll Love This Recipe
- Aromatic and Cozy: The chai spices give these cupcakes a warm, comforting flavor.
- Tea Lover’s Delight: Made with real chai tea for authentic flavor.
- Perfect for Any Occasion: Great for birthdays, holidays, or afternoon tea.
- Customizable: Adjust the spice level or use your favorite frosting.
- Impressive Yet Easy: A simple recipe that looks and tastes bakery-worthy.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cupcakes
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 2 tsp ground cardamom
- 1 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 2 tsp ground ginger
- 1 1/2 cups granulated sugar
- 1 cup whole milk
- 2 chai tea bags (black tea)
- 5 large eggs
- 1 cup unsalted butter, softened
- 2 tsp vanilla extract
For the Frosting
- 1 1/2 cups unsalted butter, softened
- 6 cups confectioners’ sugar
- 1/4 cup heavy cream
- 3 tbsp chai spice blend
- 1 pinch of salt
Directions
Step 1: Infuse the Milk
- Heat the milk in a small saucepan over medium heat until it begins to steam (do not boil).
- Remove from heat, add the chai tea bags, and steep for 10 minutes. Let the milk cool to room temperature and discard the tea bags.
Step 2: Make the Cupcake Batter
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, cardamom, allspice, cloves, nutmeg, and ginger.
- In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the infused milk. Mix until just combined.
Step 3: Bake the Cupcakes
- Fill the cupcake liners 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Frosting
- In a large bowl, beat the softened butter with an electric mixer until smooth.
- Gradually add the confectioners’ sugar, one cup at a time, alternating with the heavy cream.
- Mix in the chai spice blend and a pinch of salt. Beat until the frosting is light and fluffy.
Step 5: Frost the Cupcakes
- Once the cupcakes are completely cooled, pipe or spread the frosting onto each cupcake. Garnish with a sprinkle of cinnamon or extra chai spice, if desired.
Servings and Timing
- Servings: 24 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
Variations
- Spice Level: Adjust the chai spice blend to suit your taste. Add more ginger or cinnamon for extra warmth.
- Tea Options: Use masala chai or your favorite spiced tea blend for a unique twist.
- Dairy-Free: Substitute the milk and heavy cream with almond milk or coconut milk, and use dairy-free butter.
- Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend.
- Simple Glaze: Skip the frosting and drizzle with a chai-spiced glaze instead.
Storage/Reheating
- Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes can be refrigerated for up to 4 days.
- Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature, then frost before serving.
- Reheating: Warm unglazed cupcakes in the microwave for 10 seconds to refresh their texture.
FAQs
1. Can I use a store-bought chai spice blend?
Yes, store-bought blends work perfectly and save time.
2. Can I substitute the butter?
Yes, margarine or coconut oil can be used as a substitute, but the flavor and texture may vary slightly.
3. How do I make the chai spice blend at home?
Mix equal parts ground cinnamon, cardamom, ginger, allspice, nutmeg, and cloves to create your own blend.
4. Can I reduce the sugar?
You can reduce the sugar in the cupcakes slightly, but avoid cutting too much, as it may affect the texture.
5. What’s the best way to pipe the frosting?
Use a large star or round piping tip for a professional-looking swirl.
6. Can I make these cupcakes vegan?
Yes, use flax eggs, plant-based milk, and vegan butter for a vegan-friendly version.
7. Can I turn this into a layer cake?
Absolutely! Double the recipe and bake in two 9-inch round cake pans, adjusting the baking time to 25-30 minutes.
8. How do I prevent the frosting from being too sweet?
Balance the sweetness by adding a pinch of salt and a bit of extra chai spice.
9. Can I add toppings?
Yes, sprinkle with cinnamon, sugar crystals, or even a drizzle of caramel for added flair.
10. What can I serve these cupcakes with?
They pair beautifully with hot tea, coffee, or a chai latte for the ultimate cozy treat.
Conclusion
Chai Spice Cupcakes with Creamy Frosting are a perfect blend of warm spices and sweet indulgence. Whether you’re baking for a special occasion or simply satisfying a craving, these cupcakes deliver big on flavor and coziness. Serve them with a steaming cup of tea, and enjoy the ultimate spiced dessert experience!
Print
Chai Spice Cupcakes
- Total Time: 50 minutes
- Yield: 24 cupcakes 1x
- Diet: Vegetarian
Description
These Chai Spice Cupcakes are a tea lover’s delight! Infused with warm spices like cinnamon, cardamom, and nutmeg, they’re perfectly paired with a luscious chai-spiced frosting. Perfect for cozy gatherings or a special treat for tea enthusiasts.
Ingredients
For the Cupcakes:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 2 tsp ground cardamom
- 1 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 2 chai tea bags (black tea)
- 1 cup whole milk
- 1 1/2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter (softened)
- 5 large eggs
- 2 tsp vanilla extract
For the Frosting:
- 1 cup (2 sticks) unsalted butter (softened)
- 6 cups confectioners’ sugar (sifted)
- 3 tbsp chai spice blend
- 1/4 cup heavy cream
- 1 pinch salt
- 2 tsp vanilla extract
Instructions
Make the Cupcakes:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with cupcake liners.
- Heat the Milk with Tea:
- Heat the whole milk in a small saucepan over medium heat until warm (do not boil). Add the chai tea bags and steep for 5–10 minutes. Remove the tea bags and let the milk cool to room temperature.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, cardamom, allspice, nutmeg, and cloves.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add Wet Ingredients:
- Beat in the eggs, one at a time, until fully incorporated. Add the vanilla extract.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the butter mixture, alternating with the chai-infused milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake:
- 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 tins for 5 minutes before transferring to a wire rack to cool completely.
Make the Frosting:
- Beat Butter:
- In a large bowl, beat the softened butter on medium speed until creamy and smooth, about 2 minutes.
- Add Sugar and Spices:
- Gradually add the sifted confectioners’ sugar, chai spice blend, and a pinch of salt. Beat on low speed to combine.
- Add Vanilla and Cream:
- Mix in the vanilla extract and heavy cream. Increase the speed to medium-high and beat for 3–4 minutes until the frosting is light and fluffy. Add more heavy cream if needed for a spreadable consistency.
Assemble the Cupcakes:
- Frost the Cupcakes:
- Once the cupcakes are completely cool, pipe or spread the chai-spiced frosting on top of each cupcake.
- Garnish (Optional):
- Sprinkle with a pinch of chai spice blend, ground cinnamon, or crushed tea leaves for an elegant touch.
Notes
- For extra moisture, brush the tops of the cupcakes with a bit of the cooled chai milk before frosting.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Make the chai spice blend at home by combining equal parts ground cinnamon, cardamom, ginger, nutmeg, and cloves.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American-inspired
