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Chai Latte Cupcakes

Chai latte cupcakes with spiced, tender crumb and a light whipped chai frosting. Strong brewed chai is blended into the batter for a warm chai aroma and finished with a cinnamon-cardamom dusting.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 18 cupcakes
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For chai cupcakes
  • 1.75 cup flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp chai spice
  • 0.5 tsp salt
  • 0.5 cup butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 0.75 cup brewed chai tea cooled
  • 0.25 cup buttermilk
For chai frosting
  • 1 cup unsalted butter softened
  • 3.5 cup powdered sugar
  • 3 tbsp strong brewed chai cooled
  • 1 tsp cinnamon
  • 0.5 tsp cardamom
  • 1 tsp vanilla
  • 0.5 tsp cinnamon and cardamom for dusting

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Brew and prep
  1. Brew chai tea strongly, then cool it to room temperature so it won’t cook the batter when mixed.
  2. Preheat the oven to 350F and line cupcake tins with liners.
Make the chai cupcakes
  1. Beat butter and brown sugar together until smooth, then add eggs and vanilla and mix until combined.
  2. Add the cooled brewed chai tea and buttermilk, mixing just until the batter looks cohesive.
  3. Whisk the dry ingredients (flour, baking powder, baking soda, chai spice, and salt) separately, then fold into the batter until no dry streaks remain.
  4. Divide batter into liners, filling each about 2/3 full.
  5. Bake for 18-20 minutes at 350F, until the tops spring back lightly and a toothpick comes out clean.
  6. Cool cupcakes completely before frosting.
Make and finish the frosting
  1. Beat the softened unsalted butter until creamy, then gradually add powdered sugar and mix until fluffy.
  2. Mix in the cooled strong brewed chai, cinnamon, cardamom, and vanilla until the frosting is smooth and pipeable.
  3. Pipe swirls onto the cooled cupcakes, using steady pressure for clean ridges.
  4. Dust with cinnamon and cardamom for a spiced finish right before serving.

Notes

Pro tip: cool the cupcakes fully and use room-temperature frosting ingredients so the chai frosting stays light and holds sharp swirls. Store in an airtight container in the fridge for up to 3 days; bring to room temperature before serving. Freeze cupcakes (unfrosted or frosted) up to 2 months—thaw overnight in the fridge. For a dairy-light option, swap in plant-based butter and a dairy-free buttermilk substitute.