Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spiced Chai Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 38 reviews
  • Author: Lily
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 38 minutes
  • Yield: 15 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Spiced Chai Cupcakes perfectly capture the warm, aromatic flavors of traditional chai tea in a moist, tender cupcake. Infused with a fragrant chai spice mix and topped with a creamy vanilla chai buttercream, these cupcakes are an irresistible treat that bring cozy comfort with every bite. Ideal for tea time, celebrations, or whenever you crave a spiced-sweet dessert.

Ingredients

Chai Spice Mix

  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cloves

Chai Milk Mixture

  • 1/2 Cup + 2 Tbsp (150ml) whole milk
  • 1 chai tea bag

Cupcake Batter

  • 1 1/4 Cups (132g) sifted cake flour (see notes for DIY recipe)
  • 1 1/2 tsp baking powder
  • 2 tsp chai spice mix (from above)
  • 1/2 tsp salt
  • 1/2 Cup (113g) unsalted butter, room temperature
  • 1 Cup (200g) granulated white sugar
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • 1/4 Cup (60g) sour cream, room temperature
  • 1 1/2 tsp vanilla bean paste

Vanilla Chai Buttercream

  • 1 Cup (226g) unsalted butter, room temperature
  • 3 1/2 Cups (420g) powdered sugar
  • 1 1/2 tsp chai spice mix (from above)
  • 1 tsp vanilla bean paste
  • 2 Tbsp whole milk, room temperature
  • Pinch of salt, or to taste

Instructions

  1. Make The Chai Spice Mix: In a small bowl, whisk together the ground cinnamon, ginger, cardamom, allspice, and cloves until well combined. Set the spice mix aside for later use.
  2. Prepare The Chai Milk: Place the chai tea bag into a mason jar. Heat the whole milk in a small saucepan over medium-high heat, stirring constantly until it starts to boil. Pour the hot milk over the tea bag in the jar and let steep for 15 minutes. Remove the tea bag and allow the milk to cool completely to room temperature.
  3. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177ºC). Line a standard cupcake pan with paper liners to prepare for baking.
  4. Mix Dry Ingredients: In a medium bowl, combine the sifted cake flour, baking powder, 2 teaspoons of the chai spice mix, and salt. Whisk well and set aside.
  5. Cream Butter and Sugar: Using a stand mixer with a paddle attachment or a hand mixer, cream together the 1/2 cup butter and granulated sugar on medium-high speed for 3 to 4 minutes until light and fluffy. Scrape down sides and paddle as needed.
  6. Add Eggs and Flavorings: Lower the mixer speed to low and add the whole egg and egg white, mixing until just combined. Then add the vanilla bean paste and sour cream. Increase the speed to high and mix for about one minute, scraping down the bowl once more.
  7. Add Dry Ingredients and Chai Milk: Turn off the mixer and add the dry flour mixture all at once. Mix on low just until the flour starts to combine. Slowly pour in the room temperature chai milk mixture and mix until incorporated, about 30 seconds. Scrape the bowl and stir gently to ensure no lumps, being careful not to overmix. The batter will be slightly thick.
  8. Fill Cupcake Liners and Bake: Scoop the batter into the lined cupcake pan, filling each liner no more than two-thirds full. Bake in the preheated oven for 14 to 18 minutes, or until the cupcakes spring back to the touch and a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
  9. Prepare Vanilla Chai Buttercream – Mix Powdered Sugar and Spice: In a bowl, whisk together the powdered sugar and 1 1/2 teaspoons of chai spice mix until well combined. Set aside.
  10. Cream Butter for Frosting: Using a stand mixer with paddle attachment or hand mixer, beat the 1 cup unsalted butter on medium-high speed for about 7 minutes until creamy and light in color.
  11. Add Sugar Mixture to Butter: Reduce mixer speed to low and gradually add the powdered sugar/spice mixture a few cups at a time, scraping down the bowl after each addition. Ensure each addition is fully incorporated before adding more.
  12. Finish Buttercream: Add the vanilla bean paste, whole milk, and a pinch of salt. Mix on medium-low speed for about 2 minutes until fully combined and smooth.
  13. Frost Cupcakes: Once cupcakes are completely cooled, transfer the buttercream to a piping bag fitted with a Wilton Tip 4B. Pipe a swirl on each cupcake, then garnish with a pinch of chai spice mix or cinnamon on top for extra flavor and visual appeal.

Notes

  • For sifted cake flour, you can make a DIY version by measuring 1 cup all-purpose flour minus 2 tablespoons and replacing the removed amount with 2 tablespoons cornstarch, then whisking together and sifting.
  • Make sure all dairy ingredients (butter, eggs, sour cream, milk) are at room temperature to achieve the best texture in your batter and frosting.
  • Don’t overmix the batter after adding the dry ingredients and chai milk to keep cupcakes tender and light.
  • The chai tea bag used can be a strong black chai blend with spices to get the best flavor infusion in the milk.
  • Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
  • Bring chilled cupcakes to room temperature before serving for optimal flavor and texture.

Find it online: https://dishmelt.com/spiced-chai-cupcakes-recipe/