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Homemade Chai Latte Cupcakes with swirled cinnamon buttercream and two cinnamon sticks on top, with a bite taken out to reveal the spiced interior.

Chai Latte Cupcakes

5 from 1 vote
Soft, spiced Chai Latte Cupcakes with a creamy chai buttercream frosting, just like your favorite chai latte.
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Prep Time 40 minutes
Cook Time 20 minutes
Cool Time 2 minutes
Total Time 1 hour 2 minutes
Servings: 16 Cupcakes
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 330
Ingredients Method Nutrition Notes

Ingredients
  

Chai Spice Mix
  • 2 and ¾ teaspoons ground cinnamon for a warm sweet base flavor
  • 1 and ½ teaspoons ground ginger adds a hint of spice
  • 1 and ½ teaspoons ground cardamom adds floral citrusy notes
  • ½ teaspoon ground allspice for an extra depth of flavor
Cupcakes
  • 2 chai tea bags used for infusing the milk with chai flavor
  • ½ cup 120ml whole milk room temperature for smooth mixing
  • 1and ⅞ cups 228g cake flour spooned & leveled for accurate measurement
  • 3 and ⅞ teaspoons chai spice mix see above
  • ¾ teaspoon baking powder for leavening
  • ¼ teaspoon baking soda to help the cupcakes rise
  • ¼ teaspoon salt balances flavors
  • ½ cup 8 Tbsp; 113g unsalted butter softened room temperature
  • 1and ¼ cups 250g granulated sugar for sweetness
  • 3 large egg whites room temperature for better mixing
  • 2 teaspoons pure vanilla extract adds flavor depth
  • ½ cup 120g sour cream or plain yogurt room temperature for creaminess
Chai Spice Buttercream
  • 1and ¾ cups 400g unsalted butter softened room temperature
  • 6 cups 720g confectioners’ sugar for thick sweet frosting
  • 2 teaspoons chai spice mix divided use
  • ¼ cup 60ml heavy cream for a smooth creamy texture
  • 2 teaspoons pure vanilla extract enhances frosting flavor
  • Pinch of salt balances sweetness
Optional Garnish:
  • Cinnamon sticks for garnish
  • Remaining chai spice mix for sprinkling

Method
 

  1. Prepare chai spice mix: Combine cinnamon, ginger, cardamom, and allspice in a bowl.
  2. Steep the tea: Heat the milk until hot, then pour over chai tea bags. Steep for 20-30 minutes.
  3. Preheat the oven to 350°F (177°C). Line a muffin pan with cupcake liners. Set aside a second pan with a few extra liners.
  4. Make the cupcake batter: Whisk together the cake flour, chai spice mix, baking powder, baking soda, and salt. Set aside.
  5. Cream butter and sugar: Beat butter and sugar on high speed until light and fluffy, about 2 minutes.
  6. Add eggs: Beat in egg whites until smooth, about 2 minutes.
  7. Add sour cream and vanilla: Mix in the sour cream and vanilla extract.
  8. Combine dry and wet ingredients: Gradually add dry mixture to wet ingredients, mixing on low speed. Slowly pour in chai milk and mix until just combined.
  9. Fill the liners: Spoon the batter into cupcake liners, filling each ⅔ full.
  10. Bake the cupcakes: Bake for 20-22 minutes, or until a toothpick comes out clean. Allow to cool completely.
  11. Make the frosting: Beat the butter until creamy. Add confectioners' sugar, chai spice mix, vanilla, heavy cream, and salt. Beat on low, then on high for 2 minutes. Adjust thickness with more sugar or cream as needed.
  12. Frost the cupcakes: Once the cupcakes are cooled, frost with chai buttercream. Garnish with a cinnamon stick and sprinkle with remaining chai spice mix.

Nutrition

Serving: 1CupcakesCalories: 330kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 120mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 320IUCalcium: 50mgIron: 1mg

Notes

These chai latte cupcakes are the perfect blend of cozy and flavorful, bringing a sweet twist to your favorite chai latte drink.

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