Cozy Chai Latte Cupcakes with Creamy Spiced Frosting
Warm, cozy, and full of spice—these Chai Latte Cupcakes are the perfect treat for fall or anytime you crave comfort in dessert form. Soft, fluffy cupcakes infused with chai spices and topped with silky spiced frosting make every bite irresistible. Ideal for tea lovers, holiday gatherings, or a sweet afternoon pick-me-up!
Equipment
- 12-cup cupcake tin + liners
- Mixing bowls
- Electric mixer or hand whisk
- Measuring Cups and Spoons
- Small saucepan (for chai milk infusion)
- Cooling rack
- Piping bag & tips (optional for frosting)
- Toothpick (for testing doneness)
Ingredients
Cupcakes:
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 ½ cups (190g) all-purpose flour (or whole wheat for healthier swap)
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp cardamom
- ¼ tsp ginger
- 1/8 tsp cloves
- Pinch of nutmeg
- ½ cup (120ml) chai milk (steep 1–2 chai tea bags or 1 Tbsp loose-leaf chai in milk, cooled)
Frosting:
- ½ cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened (optional for cream cheese frosting)
- 1 ½–2 cups (180–240g) powdered sugar
- ½ tsp vanilla extract
- Pinch of cinnamon or chai spice for dusting
Optional Fillings or Toppings:
- Caramel sauce, spiced ganache, or chai pastry cream
- Star anise, cinnamon sticks, or caramel drizzle for garnish
Instructions
- Prepare Chai Milk: Heat ½ cup milk in a small saucepan until steaming. Add chai tea bags or loose-leaf chai, cover, and steep 10 minutes. Strain and cool.
- Mix Batter: Cream butter and sugar until fluffy. Add eggs one at a time, beating well, then stir in vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Add Wet Ingredients: Alternate adding dry ingredients and chai milk to butter mixture, mixing until just combined. Avoid overmixing.
- Bake: Line cupcake tin with liners, fill each about ⅔ full. Bake at 350°F (175°C) for 18–20 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
- Prepare Frosting: Beat butter (and cream cheese, if using) until smooth. Gradually add powdered sugar, vanilla, and a pinch of chai spice until creamy.
- Assemble: Frost cooled cupcakes using a spatula or piping bag. Optionally garnish with cinnamon, caramel drizzle, or spices.
- Serve or Store: Chill frosted cupcakes for 15–20 minutes to set, then enjoy.
Notes
- Use room-temperature ingredients for even mixing and fluffier cupcakes.
- Overmixing batter can make cupcakes dense; mix just until combined.
- Frosting warm cupcakes will cause it to melt—always cool fully.
- Make ahead: unfrosted cupcakes can be stored at room temperature 2 days or frozen up to 2 months; frost after thawing.
- Spice variations: adjust cinnamon, cardamom, or ginger according to taste preference.
- Dietary swaps: whole wheat flour, coconut sugar, Greek yogurt, vegan milk, or dairy-free butter can be used.