Chai Latte Cupcakes Recipe

If you’re a fan of the warm, comforting spices in your favorite chai latte, then the Chai Latte Cupcakes are the perfect treat for you. These cupcakes bring together the aromatic spices of chai tea and the tender crumb of a classic cupcake, all topped with a luxuriously spiced buttercream. Every bite offers a cozy hug of cinnamon, cardamom, cloves, and ginger, balanced beautifully with a sweet and creamy finish that makes these cupcakes a standout for any occasion. Trust me, once you try these Chai Latte Cupcakes, they’ll quickly become your go-to little indulgence for tea time or any thoughtful gathering.

Ingredients You’ll Need

Crafting these cupcakes is a delightfully simple journey, with each ingredient playing a special role in building layers of flavor, texture, and that irresistible aroma. From the chai tea-infused milk that carries all those spices into the sponge, to the comforting spices that elevate the buttercream, every element is essential.

• Milk (150 ml whole or semi-skimmed): The base for infusing all those chai spices, creating a rich, aromatic liquid that flavors the cupcakes deeply.
• Chai tea bags (4): They’re packed with the signature chai spices and infuse the milk with authentic warmth and fragrance.
• Butter or baking spread (135 g, softened, unsalted): Adds moistness and richness to the cupcake sponge.
• Light brown soft sugar (135 g): Gives sweetness and a subtle molasses undertone, pairing perfectly with the chai spices.
• Large eggs (2): Help bind everything together and create a tender crumb.
• Vanilla extract (1 tsp): Adds depth and enhances the overall flavor complexity.
• Self-raising flour (200 g): Creates a light and airy structure for the cupcakes.
• Bicarbonate of soda (¼ tsp): Provides an extra lift, making sure the sponge is fluffy and soft.
• Cinnamon (½ tsp): A star spice in chai, bringing warmth and sweetness.
• Ground ginger (¼ tsp): Adds a little spicy zing that gives the cupcakes their signature chai kick.
• Ground cloves (¼ tsp): Deep, aromatic, and a key chai component.
• Ground cardamom (¼ tsp): Illuminates the cupcake with a fresh, citrusy spice.
• Ground nutmeg (¼ tsp): Offers a subtle woody warmth to round off the spice blend.
• Butter (200 g, softened, unsalted – for buttercream): Makes the frosting creamy and luxurious.
• Icing sugar (400 g): Sweetens and smooths out the buttercream.
• Cinnamon (¼ tsp for buttercream): Mirrors the flavors in the cupcake for a cohesive taste.
• Ground cardamom (⅛ tsp for buttercream): Adds delicate floral notes in the frosting.
• Ground cloves (⅛ tsp for buttercream): Provides that comforting chai essence.
• Demerara sugar (½ tbsp for cinnamon sugar): Adds a sweet crunch topping with a hint of caramel.
• Cinnamon (pinch for cinnamon sugar): Sprinkled on top for extra warmth and texture.

How to Make Chai Latte Cupcakes

Step 1: Infuse the Milk with Chai Spices

The magic starts with warming your milk until it’s steaming but not boiling. Then steep your chai tea bags in the milk for 10 to 15 minutes, letting those rich spices meld deeply into the milk. Make sure to squeeze out the tea bags well for maximum flavor. This infused milk is a secret weapon that infuses your cupcakes with authentic chai flavor, setting the foundation for the whole recipe.

Step 2: Prepare Your Oven and Cupcake Tins

Preheat your oven to 160°C fan (or 180°C conventional/350°F/Gas Mark 4) while you line a 12-hole cupcake tin with cases. This step ensures your cupcake bases bake evenly into perfectly shaped little treats.

Step 3: Cream Butter and Sugar

In a mixing bowl, combine the softened butter and light brown sugar. An electric mixer makes this easy, whipping them until smooth and fluffy. This creates a base that traps air, helping your cupcakes rise beautifully and giving them a soft, tender crumb.

Step 4: Add Eggs and Vanilla

Crack in the eggs and pour in the vanilla extract. Whisk everything together until the mixture is light and well combined. The vanilla enhances the flavors, making the spices pop in the final cupcake.

Step 5: Mix Dry Ingredients and Infused Milk

Gently fold in the self-raising flour, bicarbonate of soda, cinnamon, ginger, cloves, cardamom, and nutmeg. The careful blending of these spices is what makes these cupcakes uniquely delightful. Once the dry mix is uniform, stir in 90 ml of your chai-infused milk, integrating moisture and flavor throughout the batter.

Step 6: Bake to Golden Perfection

Divide your batter evenly between the lined cupcake cases and pop them into the oven. Bake for 20-25 minutes, until the tops turn golden and a thin skewer inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack to avoid any frosting mishaps.

Step 7: Whip Up the Chai-Spiced Buttercream

While your cupcakes cool, get started on the buttercream. Beat the softened butter with icing sugar and the chai spices—cinnamon, cardamom, and cloves—while adding the chai-infused milk little by little for a creamy, smooth consistency. The buttercream’s spicy sweetness complements the cupcakes perfectly, making every bite utterly irresistible.

Step 8: Frost and Finish with Cinnamon Sugar

Pipe or spoon the buttercream generously onto each cupcake. For a little finishing touch, sprinkle the tops with a cinnamon sugar mixture made from demerara sugar and a pinch of cinnamon. This adds a subtle crunch and a beautiful caramelized note that makes these Chai Latte Cupcakes look just as fabulous as they taste.

How to Serve Chai Latte Cupcakes

Garnishes

A simple cinnamon dusting or a light sprinkle of crushed cardamom pods can elevate your cupcakes visually and sensorially. Even a small star anise or a whole clove pressed gently into the frosting makes a charming garnish that hints at the bold flavors inside.

Side Dishes

These cupcakes shine alongside a warm chai latte or spiced tea, enhancing the overall spice experience. For something savory, pair them with light cheese plates or fresh fruit to balance the sweetness and spice beautifully.

Creative Ways to Present

Try serving the cupcakes on a tiered stand surrounded by dried orange slices, cinnamon sticks, and fresh mint leaves for an autumnal vibe. You can also wrap each cupcake in decorative parchment and tie with twine for a rustic, homemade feel that’s perfect for gifting or parties.

Make Ahead and Storage

Storing Leftovers

Store these fabulous Chai Latte Cupcakes in an airtight container at room temperature or in a cool place for up to three days. Keeping them covered ensures the delicate buttercream doesn’t dry out and that all those wonderful aromas stay locked in.

Freezing

You can freeze the unfrosted cupcakes wrapped tightly in plastic wrap, then placed in a freezer bag, for up to two months. When you’re ready to enjoy, thaw them at room temperature before frosting with the spiced buttercream for freshly baked taste and texture.

Reheating

If you want to lightly warm your cupcakes, pop them into a low oven (around 150°C/300°F) for 5 minutes without the frosting, or microwave a slice for 10-15 seconds. This will freshen the sponge but avoid heating the buttercream, which may melt.

FAQs

Can I use regular black tea instead of chai tea bags?

You can, but the magic of Chai Latte Cupcakes comes from those warm spices in chai tea. If you substitute, try adding your own spices like cinnamon, cardamom, and cloves to the milk to keep that authentic chai flavor.

Are these cupcakes gluten-free?

Unfortunately, the recipe uses self-raising flour which contains gluten. For gluten-free options, try substituting with a gluten-free self-raising blend, but results might vary in texture and rise.

Can I make the batter ahead of time?

It’s best to bake the cupcakes immediately after making the batter for a lighter texture. However, you can prepare the batter and refrigerate it overnight, giving it a quick stir before baking the next day.

How can I make the buttercream dairy-free?

Swap the butter for a dairy-free margarine and use a plant-based milk for the chai infusion in the buttercream. Make sure the margarine is suitable for baking to keep the right consistency.

What’s the best way to pipe the buttercream?

A large star nozzle works wonderfully to create pretty swirls that showcase the creamy texture and let you add a festive flair with your cinnamon sugar sprinkle on top.

Final Thoughts

Making these Chai Latte Cupcakes is like inviting a little piece of cozy joy into your kitchen. The balance of spices, the softness of the sponge, and that dreamy buttercream frosting come together to create something truly special. Whether you’re baking for friends, family, or just yourself, these cupcakes are a warm, delicious way to celebrate the comforting flavors we all love. Give them a try; I promise they’ll be your new favorite indulgence!

Print