Chai Cupcakes

Chai cupcakes are the perfect fall-flavored treat to bake when the air turns crisp and the leaves change colors. These moist, fluffy cupcakes are made with an aromatic blend of spices and topped with rich buttercream frosting, for a dessert that’s ideal for embracing the cozy season. If you’re looking to satisfy your sweet tooth this fall, we’ve got the recipe for you.

Ingredients for Chai Cupcakes

• Ground ginger, cinnamon, cardamom and cloves: This warming spice blend gives these cupcakes their chai flavor. 
• Pepper: Pepper lends a nice subtle heat.
• Butter: (Unsalted) butter provides structure and stability to your cupcakes. 
• Sugar: Using the right amount of sugar helps keep this dessert moist and soft.
• Egg: Use room-temperature eggs for better blending.
• Vanilla extract: Vanilla extract acts as an overall flavor enhancer.
• Cake flour: Learn how to accurately measure your flour so your cupcakes don’t turn out too dry or dense.
• Baking powder: Baking powder will only last on the shelves for about six months after it’s been opened, so make sure to replace yours if necessary.
• Salt: Salt balances all the flavors in this recipe.
• Milk: Milk creates necessary moistness (use 2% for the richest, creamiest texture).

Frosting

• Butter: Make sure your butter is at room temperature before using it; otherwise, it’ll make your frosting stiff.
• Confectioners’ sugar: Confectioners’ sugar is best to ensure that your frosting doesn’t turn out grainy.
• Vanilla extract: Use a high-quality vanilla extract here if possible. It truly makes a difference in the flavor. 
• Milk: Try adding 3 tablespoons of milk first, then a fourth only if needed for consistency.

Directions

Step 1: Combine the spices

In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside.

Step 2: Cream ingredients

In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Beat in the egg and vanilla. 

Step 3: Combine the flour and other ingredients

Combine the flour, baking powder, salt and 1 1/2 teaspoons of the spice mixture. Gradually add this to the creamed mixture alternately with milk, beating well after each addition.

Step 4: Bake the cupcakes

Fill 12 paper-lined muffin cups two-thirds full. Bake at 350°F until a toothpick inserted in the center comes out clean, 24 to 28 minutes. Let cool for 10 minutes before removing from pans to wire racks to cool completely. 

Step 5: Make the frosting

For the frosting, in a large bowl, beat the butter until fluffy; beat in the confectioners’ sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach the desired consistency. Pipe the frosting over the cupcakes. 

Chai Tea Cupcakes Variations

• Make a cinnamon frosting: Infuse your frosting with some ground cinnamon for extra cinnamon flavor. 
• Decorate with star anise: Decorate the tops of these cupcakes with whole star anise for an aesthetically pleasing look.
• Top with berries: We love topping chai cupcakes with blackberries or blueberries (or the berries of your choice).

How to Store Chai Cupcakes

You can store any leftover chai cupcakes in a sealed container at room temperature. They’ll stay fresh for two to three days.

Can I freeze chai tea cupcakes?

Yes. Unfrosted cupcakes can be frozen in airtight containers for up to three months, then defrosted at room temperature when ready to eat.

Chai Cupcake Recipe Tips

Do I have to use a stand mixer for this recipe?

A stand mixer or electric handheld mixer does make things easier, but you can also mix the ingredients by hand in a pinch. Make sure you’re working with room-temperature butter before blending. 

Can I make a vegan version of these chai cupcakes?

Yes, you can make vegan chai tea cupcakes. However, we’d recommend finding a vegan-specific recipe rather than trying to substitute for plant-based ingredients in this recipe.

Can I make a chai cake instead of cupcakes?

Yes. Double the recipe and pour the batter into a sheet pan or round pans, then bake at 350° for 25 to 30 minutes.