Name: Spiced Chai Latte Cupcakes Recipe
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Cuisine: American
Ingredients: 3 tsp ground cinnamon; 2 tsp ground ginger; 2 tsp ground cardamom; 1 tsp ground allspice; 1/2 tsp ground cloves; 1/2 tsp ground nutmeg; 2 1/2 cups all-purpose flour; 2 Tbsp chai spice mix; 2 tsp baking powder; 1/2 tsp kosher salt; 1/2 cup vegetable oil; 1 cup granulated sugar; 2 large eggs, preferably at room temperature; 1 tsp vanilla extract; 1/2 cup brewed chai tea; 1/2 cup whole milk; 1 1/2 cups unsalted butter; 1 Tbsp chai spice mix; Pinch of kosher salt; 4 1/2 cups powdered sugar, whisked to remove any lumps

Jump to Recipe· 3.8 from 39 reviews

If you love the comforting warmth of a chai latte and the joy of a tender, moist cupcake, then you are absolutely going to adore this Spiced Chai Latte Cupcakes Recipe. Imagine biting into a fluffy cupcake infused with the perfect blend of cinnamon, ginger, cardamom, and other enchanting spices, topped with a luscious chai-spiced buttercream that melts in your mouth. This recipe brings together the best of chai’s aromatic charm and classic cupcake delight, making it a must-bake for any cozy day or special gathering.

Ingredients You’ll Need

The image shows the step-by-step process of making muffins in eight stages, all in clear glass bowls or white paper liners in a muffin tray on a white marbled surface. The first layer is a bowl filled with brown dry powder, the second has a bowl with light beige dry flour mixed using a whisk. The third shows a bowl with two yellow eggs, vanilla, and white ingredients. The fourth and fifth bowls sequentially add and mix more dry flour and wet ingredients, changing the mixture from thick and lumpy beige to smooth and light brown batter in the sixth image. The seventh image shows a muffin tray with twelve white paper liners filled with the raw batter. The eighth image shows the muffin tray with golden-brown baked muffins, smooth and round on top. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the list intimidate you; these ingredients are simple pantry staples that work in harmony to create an explosion of flavor and texture. Each element, from the chai spice mix to the creamy buttercream, plays a crucial role in giving these cupcakes their unique character and comforting warmth.

Ground cinnamon (3 tsp): The backbone of chai, bringing sweet, woody warmth to every bite.
Ground ginger (2 tsp): Adds a subtle zing that heightens the spice profile and livens the batter.
Ground cardamom (2 tsp): Offers a fragrant, citrusy note that makes these cupcakes irresistibly exotic.
Ground allspice (1 tsp): Deepens the spice complexity with its rich, peppery tones.
Ground cloves (1/2 tsp): Gives a robust, slightly sweet bite that’s essential in chai blends.
Ground nutmeg (1/2 tsp): Adds a warm, nutty touch that rounds out the spice mix perfectly.
All-purpose flour (2 1/2 cups): Provides the structure, keeping the cupcakes soft yet sturdy.
Baking powder (2 tsp): Ensures a light, fluffy crumb every time.
Kosher salt (1/2 tsp): Enhances all the sweet and spicy notes beautifully.
Vegetable oil (1/2 cup): Keeps the cupcakes moist and tender without overpowering flavors.
Granulated sugar (1 cup): Sweetens the batter just right for a balanced taste.
Large eggs (2): Help bind the ingredients and add richness; room temperature is best.
Vanilla extract (1 tsp): Boosts the overall flavor profile with warm, comforting depth.
Brewed chai tea (1/2 cup): Infuses the cupcakes with authentic chai flavor and moisture.
Whole milk (1/2 cup): Adds richness and ensures the batter blends smoothly.
Unsalted butter (1 1/2 cups): For the buttercream, making it creamy and smooth.
Powdered sugar (4 1/2 cups): Whisked smooth for that perfect frosting texture.

How to Make Spiced Chai Latte Cupcakes Recipe

Step 1: Combine the Spice Mix

Start by whisking together the ground cinnamon, ginger, cardamom, allspice, cloves, and nutmeg in a small bowl until they form a well blended chai spice mix. This combo is the heart of our Spiced Chai Latte Cupcakes Recipe, offering that signature warming aroma and flavor.

Step 2: Prepare for Baking

Preheat your oven to 350°F and line your muffin tins with cupcake liners, or lightly spray with nonstick cooking spray. Getting these details ready upfront ensures a smooth baking process ahead.

Step 3: Make the Cupcake Batter

In a mixing bowl, whisk together the all-purpose flour, 2 tablespoons of the freshly made chai spice mix, baking powder, and salt. Set this dry mixture aside for a moment. In a separate bowl or your stand mixer, beat vegetable oil and granulated sugar until fluffy. Add eggs and vanilla extract and continue beating until everything is well combined.

Next, slowly add the brewed chai tea, whole milk, and dry ingredients to the wet mixture. Beat gently until you get a smooth batter without any flour streaks, achieving that perfect consistency for moist and tender cupcakes.

Step 4: Bake the Cupcakes

Scoop the batter evenly into your prepared muffin tins, filling each about 3/4 full—roughly 3 tablespoons per cupcake should do the trick. Bake for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cupcakes cool completely on a wire rack; this helps the cupcakes set perfectly and prevents the frosting from melting later.

Step 5: Prepare the Chai Buttercream

Beat unsalted butter until it’s light and fluffy, then mix in the remaining 1 tablespoon of chai spice mix and a pinch of kosher salt. Gradually add the sifted powdered sugar, starting on low speed to keep things tidy, then crank it up to medium and beat for about two minutes until the frosting is smooth, creamy, and fluffy—your perfect chai buttercream.

Step 6: Frost the Cupcakes

Fill a piping bag fitted with your favorite tip, ideally a large open star, with the chai buttercream. Once the cupcakes have cooled completely, pipe beautiful swirls of frosting onto each cupcake, turning ordinary into extraordinary with each swirl.

How to Serve Spiced Chai Latte Cupcakes Recipe

The image shows a close-up of a cupcake with two layers. The bottom layer is a light brown cupcake with a soft texture inside a white paper liner, and the top layer is a swirl of creamy beige frosting sprinkled lightly with brown spice powder. On top of the frosting sits a star anise and two vertical cinnamon sticks, adding dark brown color and a textured, natural look. The background is softly blurred to keep the focus on the cupcake, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of ground cinnamon instantly amps up the visual and flavor appeal. For a more dramatic presentation, add a star anise pod or a cinnamon stick on top—these little touches bring an elegant, aromatic flair and hint at the delicious spices waiting within.

Side Dishes

Pairing these cupcakes with a hot cup of spiced chai tea or a warm latte complements their flavors beautifully. For an added treat, serve alongside a scoop of vanilla or chai-spiced ice cream, turning an afternoon snack into a special experience.

Creative Ways to Present

Try stacking these cupcakes on a tiered dessert stand for parties or sprinkle edible gold dust on the frosting edges for a festive touch. You can even wrap them individually in pretty boxes or clear bags tied with twine for charming gifts that anyone would love to receive.

Make Ahead and Storage

Storing Leftovers

Leftover Spiced Chai Latte Cupcakes can be stored in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week. Just make sure they’re covered well to maintain moisture and prevent the frosting from drying out.

Freezing

These cupcakes freeze wonderfully! You can freeze them unfrosted in a sealed container or bag for up to three months. If freezing frosted cupcakes, place them on a tray until the frosting hardens, then wrap gently in plastic and foil. Thaw overnight in the fridge before serving.

Reheating

For a freshly baked feel, warm cupcakes at room temperature or briefly in the microwave (about 10 seconds) once thawed. Avoid overheating as it can melt the buttercream and dry out the cake.

FAQs

Can I use store-bought chai spice mix for this Spiced Chai Latte Cupcakes Recipe?

Absolutely! While making your own spice mix adds freshness and control over flavors, a good-quality store-bought chai spice mix works well and saves time without sacrificing taste.

What type of tea should I brew for the chai tea in this recipe?

Use a strong brewed black chai tea, preferably with spices. If you only have chai tea bags, steep two bags in 1/2 cup of hot water to ensure a bold flavor in your cupcakes.

Can I substitute the vegetable oil with butter in this recipe?

While you can substitute melted butter for vegetable oil, keep in mind it may slightly change the texture, making the cupcakes a bit denser and richer. Vegetable oil tends to make them more moist and tender.

Is there a way to make these cupcakes vegan?

Yes! Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk and vegan butter for the frosting. The spice blend and tea remain the same, so the chai flavor stays intact.

How long does the buttercream stay fresh once made?

The chai buttercream can stay fresh in the refrigerator for up to one week when stored in an airtight container. Before using, bring it to room temperature and rewhip if needed to restore its fluffy texture.

Final Thoughts

Whipping up the Spiced Chai Latte Cupcakes Recipe is like inviting a cozy, spicy hug into your kitchen. These cupcakes are so much more than just sweet treats; they’re little bites of warm nostalgia with a twist. Whether for a special occasion or a simple afternoon indulgence, these cupcakes are sure to become a beloved favorite. I can’t wait for you to try making them and enjoy every fragrant, spiced bite!