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Chai Latte Cupcakes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/chai-latte-cupcakes-recipe/