Chai Latte Cupcakes Recipe

If you adore the warm, comforting spices of chai and have a soft spot for cupcakes that are both cozy and indulgent, you’re going to fall in love with these Chai Latte Cupcakes. They capture the essence of a chai latte in every bite, with a beautifully spiced cake base soaked in chai tea infused milk and topped with a luscious, fragrant buttercream boasting notes of cinnamon, cardamom, and cloves. Whether you’re making them for a special occasion or just because, these cupcakes are a sure way to bring a bit of spicy sweetness and joy to any day.

Ingredients You’ll Need

Creating these Chai Latte Cupcakes requires ingredients that are straightforward but full of potential. Each item plays a pivotal role in balancing the richness, spice, and moisture to deliver that signature chai latte flavor and the perfect cupcake texture every time.

• 150 ml Milk (whole or semi-skimmed): This is the base for steeping the chai tea, infusing your cupcakes with authentic chai flavor.
• 4 Chai tea bags: The star spice blend that brings the warm, aromatic notes into the milk and ultimately into the cupcakes.
• 135 g Butter or baking spread (softened, unsalted): Adds richness and tenderness to the cupcakes for a soft crumb.
• 135 g Light brown soft sugar: Provides a gentle caramel sweetness that pairs wonderfully with the spices.
• 2 Eggs (large): Essential for structure and moisture, helping your cupcakes rise perfectly.
• 1 tsp Vanilla extract: Enhances the depth of flavor and complements the chai spices beautifully.
• 200 g Self raising flour: Keeps the cupcakes light and fluffy.
• 1/4 tsp Bicarbonate of soda: Helps achieve a light texture and balances acidity.
• 1/2 tsp Cinnamon: A warm, earthy spice that’s classic in chai blends and adds depth.
• 1/4 tsp Ground ginger: Adds a subtle zing and warmth.
• 1/4 tsp Ground cloves: Offers a deep spiced note, essential for authentic chai flavor.
• 1/4 tsp Ground cardamom: Brings a floral citrus note that brightens the spices.
• 1/4 tsp Ground nutmeg: Adds a slightly sweet, nutty aroma.
• 2 1/2 tbsp Chai tea infused milk: Used in the buttercream to carry the chai essence through the icing.
• 200 g Butter (softened, unsalted): For the buttercream, providing a rich, creamy frosting base.
• 400 g Icing sugar: Sweetens and thickens the frosting for perfect piping consistency.
• 1/4 tsp Cinnamon: Sprinkled into the buttercream for an aromatic kick.
• 1/8 tsp Ground cardamom: Adds a subtle spice in the frosting.
• 1/8 tsp Ground cloves: Enhances the chai warmth in the buttercream.
• 1/2 tbsp Demerara sugar: For a lovely crunchy texture when sprinkled on top.
• A generous pinch of cinnamon (approx 1/16 tsp): The finishing touch for extra spice dusting.

How to Make Chai Latte Cupcakes

Step 1: Brew the Chai Tea Infused Milk

Start with warming the milk until just hot—never boiling—then steep the chai tea bags in it for 10 to 15 minutes. This step is crucial because it infuses your milk with the quintessential chai flavors that will carry throughout the batter and the frosting. Don’t forget to squeeze out every drop of tea from the bags before you remove them so you get that full intense flavor.

Step 2: Prepare the Cupcake Tin and Oven

Preheat your oven to 160°C Fan (180°C conventional) or 350°F, Gas Mark 4. Line a 12-hole cupcake tin with colorful cupcake cases—this will keep your cupcakes from sticking and make cleanup a breeze. Proper oven temperature ensures your cupcakes bake evenly and rise beautifully.

Step 3: Cream Butter and Sugar

Using an electric mixer if you have one, beat together the softened butter and light brown sugar until the mixture is smooth and slightly pale. This creaming step incorporates air, which is essential for light, fluffy cupcakes with that melt-in-your-mouth texture.

Step 4: Add the Eggs and Vanilla Extract

Next, crack in the eggs one at a time and add the vanilla extract. Whisk these into the butter and sugar mixture until everything is fully combined. These ingredients add moisture and richness while providing structure to your cupcakes.

Step 5: Incorporate Dry Ingredients and Spices

Carefully fold in the self-raising flour, bicarbonate of soda, cinnamon, ground cloves, ginger, cardamom, and nutmeg. Mix gently to avoid overworking the batter while ensuring the spices are evenly spread throughout, bringing aromatic chai notes with every bite.

Step 6: Mix in the Chai Tea Infused Milk

Add 90 ml of the chai tea infused milk you brewed earlier into the batter. This not only moistens the cake but deepens the chai flavor, giving your cupcakes their signature taste and tender crumb. A well-balanced batter here is the key to perfect cupcakes.

Step 7: Bake the Cupcakes

Divide the batter evenly among the cupcake cases and bake for 20–25 minutes. Look for a golden top and test doneness with a skewer; it should come out clean. Once baked, transfer the cupcakes to a wire rack and let them cool completely before moving on to frosting.

Step 8: Prepare the Chai Spiced Buttercream

To create the frosting, beat together the softened butter, icing sugar, cinnamon, cloves, cardamom, and 2 1/2 tablespoons of the chai tea infused milk. Using an electric mixer here helps achieve a silky-smooth texture. You want the buttercream fluffy but with enough hold to pipe or spread beautifully. If it feels too stiff, a splash more chai milk will make it perfect.

Step 9: Frost the Cupcakes

Using a piping bag fitted with your favorite nozzle, carefully pipe the chai spiced buttercream onto the cooled cupcakes. If piping isn’t your style, a generous spread with a spoon works just as well—either way, you want each cupcake to be smothered in that fragrant, creamy frosting.

Step 10: Add Final Touches and Store

Sprinkle over a pinch of cinnamon and demerara sugar for a delightful crunchy contrast and a hint of extra spice on top. Store your Chai Latte Cupcakes in an airtight container in a cool place and enjoy within three days for the best taste and freshness.

How to Serve Chai Latte Cupcakes

Garnishes

A simple sprinkle of demerara sugar and ground cinnamon works wonders, adding a beautiful sparkle and enhancing the chai spice flavor just so. You can also consider topping with a delicate cinnamon stick or a dusting of cocoa powder if you want to play with presentation and taste.

Side Dishes

These cupcakes are ideal companions for a cozy cup of chai tea or your favorite warm beverage like hot chocolate or a frothy latte. They also pair nicely with fresh fruits like sliced pears or apples, which balance their rich spice with light sweetness.

Creative Ways to Present

For a show-stopping touch, arrange the cupcakes on a rustic wooden board decorated with cinnamon sticks, star anise, and cardamom pods. You could also serve them in small, decorative boxes as gifts or surprise treats. Using themed cupcake wrappers that mirror autumnal or cozy vibes adds even more charm to your presentation.

Make Ahead and Storage

Storing Leftovers

Keep your Chai Latte Cupcakes fresh by storing them in an airtight container at room temperature or in a cool place, ideally consuming them within three days. This storage method prevents the buttercream from becoming overly firm or the cake from drying out.

Freezing

To freeze, place unfrosted cupcakes in a single layer on a baking tray and flash freeze for a few hours before transferring them to a freezer-safe container or bag. You can also freeze the buttercream separately. Defrost in the fridge overnight and reassemble before serving to keep their delicious texture intact.

Reheating

If you prefer your cupcakes slightly warm, gently heat them in the microwave for about 10 seconds before adding the frosting, or allow frozen cupcakes to thaw fully at room temperature. Avoid reheating frosted cupcakes to preserve the buttercream’s texture.

FAQs

Can I use different types of milk for the chai tea infusion?

Absolutely! Whole milk is traditional and gives a richer flavor, but semi-skimmed or even plant-based milks like oat or almond milk can work beautifully to suit dietary preferences or add unique tastes.

What if I don’t have all the chai spices on hand?

While the full spice blend contributes to the signature chai flavor, you can start with cinnamon, ginger, and cardamom as a simple trio and add cloves, nutmeg, and others as you like. The cupcakes will still be delicious and warmly spiced.

Can these cupcakes be made vegan?

Yes! Substitute the butter with a vegan spread, replace eggs with flax or chia egg alternatives, and choose plant-based milk for the infusion. Adjust the baking time slightly as texture may vary.

How long will these cupcakes stay fresh?

Stored correctly in an airtight container, these Chai Latte Cupcakes should stay fresh for about three days. Beyond that, they might start to dry out or lose the softness of the buttercream.

Is it better to pipe or spread the buttercream?

Both methods work wonderfully. Piping offers a polished, decorative look making them perfect for gifts or parties, while spreading creates a more rustic, cozy feel that’s just as satisfying.

Final Thoughts

Making Chai Latte Cupcakes is like capturing a warm hug in dessert form. The fragrant, spicy flavors balanced with the sweetness and creaminess of the buttercream are utterly irresistible. I encourage you to try these cupcakes soon—whether for a quiet afternoon treat, a festive gathering, or just because you deserve a little cozy indulgence. You won’t regret bringing this unique twist on a classic cupcake into your baking repertoire.

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