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+ servings
Chai spice cupcakes scattered around a wood platter

Chai Spice Cupcakes

Author: Gail Ng
Recipe for fluffy and moist chai spice cupcakes infused with tea and spices with chai buttercream frosting and a sprinkling of cinnamon. They’re perfect for Fall!
5 from 2 votes
Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
Yield 12 cupcakes
Category Desserts
Cuisine American

Ingredients
  

Chai Spice Cupcakes

  • 125 g milk
  • 1 black tea bag or 1 tsp loose leaf black tea
  • 215 g cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 60 g unsalted butter, at room temperature
  • 150 g granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract

Chai Spice Buttercream Frosting

  • 230 g unsalted butter, room temperature
  • 100 g powdered sugar
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • teaspoon ground cardamom
  • teaspoon ground cloves
  • teaspoon ground nutmeg
  • 1 tablespoon vanilla extract

Instructions
 

Chai Spice Cupcakes

  • Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
  • In a small pot or using a microwave, bring the milk to a simmer. Add the black tea bag or loose leaf tea to the hot milk and let it steep for 5-10 minutes. Squeeze all the infused milk out of the tea bag or tea leaves before discarding. Set aside to cool.
  • In a small bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, cardamon, nutmeg, and salt. Set aside.
  • In a medium mixing bowl, beat the softened butter with an electric mixer until creamy. Add the sugar and beat on medium speed until combined. Add the eggs and vanilla extract and beat again until creamy.
  • With the mixer on low speed, add in half of the flour mixture and all of the milk. Mix until just combined.
  • Add in the rest of the flour mixture and mix on low speed until the batter is just combined and smooth. Don’t overmix.
  • Using a 2” ice cream scooper or two spoons, scoop 1 heaping spoonful into each cupcake liner until about ¾ full.
  • Bake cupcakes for about 18 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Remove from oven and let cool completely before frosting.

Chai Spice Buttercream Frosting

  • In the bowl of a stand mixer, beat the softened butter on medium-high speed with the paddle attachment for about 10 minutes until it becomes very pale in colour and creamy.
  • Add in the powdered sugar, ginger, cinnamon, cardamon, cloves, nutmeg, and vanilla extract.
  • Beat on medium-high speed for another 10 minutes until creamy and fluffy.
  • Transfer frosting to a piping bag fitted with an open star piping tip.
  • Pipe frosting onto the tops of the cupcakes starting from the outside into the middle.
  • Sprinkle cupcakes with a bit of cinnamon, if desired.

Nutrition

Calories: 344kcal | Carbohydrates: 35g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 102mg | Potassium: 57mg | Fiber: 1g | Sugar: 22g | Vitamin A: 661IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
Keywords chai cupcakes, chai latte cupcakes, chai spice buttercream, chai spice cupcakes, chai spice mix recipe, chai tea cupcakes, fall baking recipe, fall dessert recipe
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