Chai Latte Cupcakes Recipe

Introduction

These Chai Latte Cupcakes bring the warm, spicy flavors of a chai latte into a soft and fluffy cupcake. Perfect for cozy afternoons or special gatherings, they are topped with a fragrant spiced buttercream that complements the moist cake beautifully.

Ingredients

• 150 ml Milk (whole or semi-skimmed)
• 4 Chai tea bags
• 90 ml Chai tea infused milk
• 135 g Butter or baking spread (softened, unsalted)
• 135 g Light brown soft sugar
• 2 Eggs (large)
• 1 tsp Vanilla extract
• 200 g Self raising flour
• 1/4 tsp Bicarbonate of soda
• 1/2 tsp Cinnamon
• 1/4 tsp Ground ginger
• 1/4 tsp Ground cloves
• 1/4 tsp Ground cardamom
• 1/4 tsp Ground nutmeg
• 2 1/2 tbsp Chai tea infused milk
• 200 g Butter (softened, unsalted) for the icing
• 400 g Icing sugar
• 1/4 tsp Cinnamon (for icing)
• 1/8 tsp Ground cardamom (for icing)
• 1/8 tsp Ground cloves (for icing)
• 1/2 tbsp Demerara sugar
• A generous pinch of cinnamon (approx 1/16 tsp) for decoration

Instructions

1. Step 1: To make the chai tea infused milk, warm up the 150 ml of milk until hot but not boiling. Remove from heat, add the chai tea bags, and leave to brew for 10-15 minutes. Before removing the bags, squeeze out as much liquid as possible and set aside 90 ml for the cake and 2 1/2 tbsp for the icing.
2. Step 2: Preheat your oven to 160°C fan (180°C conventional, 350°F, Gas Mark 4). Line a 12-hole cupcake tin with cupcake cases.
3. Step 3: In a mixing bowl, beat the softened butter and light brown sugar together until smooth, preferably using an electric mixer.
4. Step 4: Add the eggs and vanilla extract, then whisk until fully combined.
5. Step 5: Gently fold in the self-raising flour, bicarbonate of soda, cinnamon, ground ginger, cloves, cardamom, and nutmeg.
6. Step 6: Mix in the 90 ml of chai tea infused milk to the batter until smooth.
7. Step 7: Divide the batter evenly among the cupcake cases. Bake for 20-25 minutes, or until the tops are golden and a skewer inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
8. Step 8: To make the spiced buttercream icing, beat the softened butter, icing sugar, cinnamon, ground cloves, cardamom, and 2 1/2 tbsp chai tea infused milk together until light and fluffy. Add a little more milk if the buttercream is too stiff.
9. Step 9: Pipe or spread the buttercream onto each cooled cupcake using a piping bag or spoon.
10. Step 10: Sprinkle a pinch of cinnamon and some demerara sugar on top of each cupcake for a little crunch and extra flavor.

Tips & Variations

• To intensify the chai flavor, use extra tea bags or steep the infused milk longer, but be careful not to make it too bitter.
• You can substitute the chai tea bags with your own blend of chai spices mixed into warm milk.
• If you prefer a dairy-free version, use plant-based milk and vegan butter alternatives.
• For a lighter frosting, try mixing the buttercream with a little whipped cream cheese.

Storage

Store the cupcakes in an airtight container in a cool place. They will keep well for up to 3 days. If you refrigerate them, bring to room temperature before serving for the best texture and flavor. Leftover buttercream can be refrigerated and whipped again before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of tea for the infused milk?

Yes, you can experiment with other spiced teas or chai blends to customize the flavor, but traditional chai tea bags will give the best authentic taste.

Can I freeze the cupcakes?

Yes, bake the cupcakes and cool completely, then freeze without icing in an airtight container. Thaw at room temperature before adding the buttercream icing and serving.

Chai Latte Cupcakes Recipe

Print Recipe

★★★★★

4.7 from 107 reviews

Delightful Chai Latte Cupcakes infused with spiced chai tea and topped with a creamy chai-spiced buttercream frosting. These cupcakes combine the warm flavors of cinnamon, cardamom, cloves, ginger, and nutmeg, perfect for cozy gatherings or teatime treats.

• Author: Isabella
• Prep Time: 25 minutes
• Cook Time: 20-25 minutes
• Total Time: 50 minutes
• Yield: 12 cupcakes 1x
• Category: Baking
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcakes

• 150 ml Milk (whole or semi-skimmed)
• 4 Chai tea bags
• 135 g Butter or baking spread (softened, unsalted)
• 135 g Light brown soft sugar
• 2 Eggs (large)
• 1 tsp Vanilla extract
• 200 g Self raising flour
• 1/4 tsp Bicarbonate of soda
• 1/2 tsp Cinnamon
• 1/4 tsp Ground ginger
• 1/4 tsp Ground cloves
• 1/4 tsp Ground cardamom
• 1/4 tsp Ground nutmeg
• 90 ml Chai tea infused milk (from above)

Buttercream Icing

• 200 g Butter (softened, unsalted)
• 400 g Icing sugar
• 1/4 tsp Cinnamon
• 1/8 tsp Ground cardamom
• 1/8 tsp Ground cloves
• 2 1/2 tbsp Chai tea infused milk
• 1/2 tbsp Demerara sugar (for sprinkling)
• A generous pinch of cinnamon (approx 1/16 tsp, for sprinkling)

Instructions

1. Prepare chai tea infused milk: Warm 150 ml milk until hot but not boiling. Remove from heat and add 4 chai tea bags. Let brew for 10-15 minutes, squeezing tea bags before removing to extract maximum flavor.
2. Preheat oven and prepare tin: Set oven to 160°C fan (180°C conventional/350°F/Gas Mark 4). Line a 12-hole cupcake tin with cases.
3. Cream butter and sugar: In a mixing bowl, beat 135 g softened unsalted butter and 135 g light brown soft sugar until smooth and creamy using an electric mixer.
4. Add eggs and vanilla: Incorporate 2 large eggs and 1 tsp vanilla extract into the butter and sugar mixture, whisking well.
5. Combine dry ingredients: Slowly mix in 200 g self-raising flour, 1/4 tsp bicarbonate of soda, 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground cardamom, and 1/4 tsp ground nutmeg, folding gently to avoid overmixing.
6. Add chai milk: Stir in 90 ml of the chai tea infused milk until fully combined.
7. Bake cupcakes: Divide the batter evenly among cupcake cases. Bake for 20-25 minutes until golden on top and a skewer inserted in the center comes out clean. Cool cupcakes completely on a wire rack.
8. Make chai buttercream: Beat 200 g softened unsalted butter with 400 g icing sugar, 1/4 tsp cinnamon, 1/8 tsp ground cardamom, 1/8 tsp ground cloves, and 2 1/2 tbsp chai tea infused milk using an electric whisk until smooth and fluffy. Add more milk if needed to reach desired consistency.
9. Decorate cupcakes: Pipe or spread buttercream onto cooled cupcakes using a piping bag or spoon.
10. Finishing touches and storage: Sprinkle each cupcake with 1/2 tbsp demerara sugar and a pinch of cinnamon (approx 1/16 tsp). Store in an airtight container in a cool place and consume leftovers within 3 days.

Notes

• Ensure chai tea bags are squeezed well to infuse maximum flavor into the milk.
• Use self-raising flour for best texture; if unavailable, combine plain flour with baking powder.
• Butter should be softened to room temperature for easy creaming and smooth buttercream.
• Store cupcakes in a cool place but not refrigerated to keep buttercream soft and fresh.
• If buttercream is too stiff, add more chai milk gradually to loosen the consistency.

Keywords: Chai Latte Cupcakes, Spiced Cupcakes, Chai Tea Dessert, Buttercream Frosting, Tea Infused Cupcakes, Cozy Baking Recipe