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Chai Latte Cupcakes

Chai latte cupcakes with a tender crumb and warm chai spice flavor, baked to a golden finish. Finished with whipped chai frosting piped into swirls and dusted with cinnamon and cardamom for a bakery-style look.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 18 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For chai cupcakes
  • 1.75 cup flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp chai spice
  • 0.5 tsp salt
  • 0.5 cup butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 0.75 cup brewed chai tea (cooled)
  • 0.25 cup buttermilk
For chai frosting
  • 1 cup unsalted butter, softened
  • 3.5 cup powdered sugar
  • 3 tbsp strong brewed chai, cooled
  • 1 tsp cinnamon
  • 0.5 tsp cardamom
  • 1 tsp vanilla
  • 0.25 tsp Cinnamon and cardamom for dusting

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make chai cupcakes
  1. Brew the chai tea strongly, then cool it to room temperature so it won’t melt the batter. You should be able to hold the cup comfortably without steam.
  2. Preheat the oven to 350F and line a cupcake tin with liners. Visual cue: the oven should reach 350F before the batter goes in.
  3. Beat the butter and brown sugar until smooth and slightly lighter in color, then mix in the eggs and vanilla. The mixture should look creamy rather than grainy.
  4. Add the cooled brewed chai tea and buttermilk and mix just until combined. Visual cue: batter turns uniform and glossy.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, chai spice, and salt, then fold into the batter. Stop mixing as soon as no dry streaks remain.
  6. Fill each cupcake liner about 2/3 full with batter. The tops should have a slight dome once baked.
  7. Bake for 18-20 minutes at 350F, until a toothpick inserted in the center comes out clean. Visual cue: cupcakes look lightly golden and spring back.
  8. Cool the cupcakes completely before frosting. Visual cue: they feel cool to the touch and no longer steam.
Make chai frosting and finish
  1. Beat the softened unsalted butter until smooth, then gradually add powdered sugar, mixing on low at first to prevent clouds. Visual cue: frosting becomes thick like frosting should.
  2. Mix in the strong brewed chai, cinnamon, cardamom, and vanilla, then beat until light and fluffy. The frosting should hold soft peaks.
  3. Pipe swirls onto the cooled cupcakes using a piping bag or large star tip. Visual cue: swirls stand up clearly without melting.
  4. Dust the tops with cinnamon and cardamom for a light, even finish. Visual cue: a gentle speckled layer covers the frosting.

Notes

For the best texture, bake only until a toothpick comes out clean—overbaking can dry the crumb. Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days; freeze frosted cupcakes up to 2 months (thaw in the fridge overnight). If you prefer a less sweet frosting, reduce powdered sugar by 1/2 cup and add a teaspoon of extra strong chai only as needed to reach a pipeable consistency.