If you have a soft spot for comforting warm spices and sweet treats, you’re going to absolutely adore this Spiced Chai Latte Cupcakes Recipe. These cupcakes capture the cozy essence of a chai latte in every bite, with aromatic spices like cinnamon, cardamom, and cloves perfectly woven into a tender, moist cake. Topped with a luscious chai-spiced buttercream frosting, they’re an irresistible blend of flavor and texture that’s ideal for sharing with friends or indulging in your own little moment of bliss.
Ingredients You’ll Need
This Spiced Chai Latte Cupcakes Recipe relies on a handful of straightforward yet carefully chosen ingredients, each playing a crucial role in building those signature flavors and textures. From fragrant spices that warm your palate to simple baking staples that ensure perfect rise and crumb, every item in the list is essential.
- Ground cinnamon (3 tsp): Adds a warm, sweet spice that’s classic in chai blends.
- Ground ginger (2 tsp): Brings a subtle zingy heat that enlivens the cupcake’s flavor.
- Ground cardamom (2 tsp): Gives that distinct floral and citrusy note important in chai.
- Ground allspice (1 tsp): Provides a deep, aromatic background spice.
- Ground cloves (1/2 tsp): Offers a rich, slightly sweet spice that complements the others.
- Ground nutmeg (1/2 tsp): Adds a touch of sweetness and complexity to the spice mix.
- All-purpose flour (2 1/2 cups): The foundation that makes the cupcakes tender and fluffy.
- Chai spice mix (2 Tbsp, plus 1 Tbsp for frosting): Infuses the batter and buttercream with authentic chai flavor.
- Baking powder (2 tsp): Ensures the cupcakes rise light and airy.
- Kosher salt (1/2 tsp, plus pinch for frosting): Balances the sweetness and enhances the spice.
- Vegetable oil (1/2 cup): Keeps the cupcakes moist and tender.
- Granulated sugar (1 cup): Sweetens the cupcakes just right.
- Large eggs (2, room temperature): Provide structure and richness.
- Vanilla extract (1 tsp): Rounds out the flavor for a deeper taste experience.
- Brewed chai tea (1/2 cup): Adds moisture and infuses the batter with chai essence.
- Whole milk (1/2 cup): Balances the liquid for a perfect texture.
- Unsalted butter (1 1/2 cups): The base for the creamy, spiced buttercream frosting.
- Powdered sugar (4 1/2 cups, sifted): Sweetens and lightens the frosting for easy piping.
How to Make Spiced Chai Latte Cupcakes Recipe
Step 1: Combine the Spice Mix
Start by whisking together the ground cinnamon, ginger, cardamom, allspice, cloves, and nutmeg in a small bowl. This homemade chai spice blend will bring that signature warm and aromatic flavor to both the cupcakes and the frosting. Mixing these spices well upfront ensures every bite is perfectly balanced.
Step 2: Prepare the Oven and Pans
Preheat your oven to 350 degrees Fahrenheit. Line your muffin tins with cupcake liners or grease them lightly. This step makes sure your cupcakes come out cleanly and bake evenly, setting you up for beautiful presentation and texture.
Step 3: Make the Cupcake Batter
In a large bowl, whisk together the all-purpose flour, chai spice mix, baking powder, and kosher salt. In a separate bowl, beat together the vegetable oil and granulated sugar until integrated and smooth. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, brewed chai tea, and whole milk. Gradually incorporate the dry ingredients into the wet, mixing just until combined—the batter should be smooth but not overworked for tender cupcakes.
Step 4: Bake the Cupcakes
Divide the batter evenly among the prepared muffin tins, filling each about two-thirds full. Place them in the oven and bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool completely on a wire rack to keep the texture light and prevent the frosting from melting.
Step 5: Make the Chai Spiced Buttercream
Cream the unsalted butter in a large bowl until light and fluffy. Add 1 tablespoon of your chai spice mix with a pinch of kosher salt, blending into the butter for fragrant warmth. Slowly whisk in the sifted powdered sugar until the frosting is smooth and spreadable. This buttercream is the perfect fluffy, sweet complement to those warmly spiced cupcakes.
Step 6: Frost Your Cupcakes
Once cupcakes have cooled completely, pipe or spread the chai buttercream generously on top. Feel free to garnish with a light dusting of extra cinnamon or a sprinkle of ground cardamom to elevate that chai vibe. Your Spiced Chai Latte Cupcakes Recipe is now ready to impress!
How to Serve Spiced Chai Latte Cupcakes Recipe
Garnishes
A simple dusting of cinnamon or a sprinkling of crushed cardamom pods makes a lovely garnish. For something extra special, finely chopped pistachios or a drizzle of honey adds texture and a beautiful contrast to the spiced sweetness of the cupcakes.
Side Dishes
Serving these cupcakes with a hot cup of chai tea or even a frothy chai latte enhances their spicy character. Light fruit salads or subtly flavored whipped cream can provide a refreshing palate cleanser alongside this rich dessert.
Creative Ways to Present
Try stacking cupcakes on a tiered stand with small teacups of chai, creating a charming afternoon tea setting. You can also turn these into mini dessert sundaes by crumbling cupcakes in bowls and layering with chai-spiced whipped cream and caramel sauce for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness. If your kitchen is warm, store them in the fridge, but bring to room temperature before serving for best flavor and texture.
Freezing
You can freeze the baked and cooled cupcakes, but hold off on frosting until ready to serve. Wrap cupcakes tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before frosting and enjoying your Spiced Chai Latte Cupcakes Recipe.
Reheating
When ready to enjoy frozen cupcakes, allow them to thaw completely, then warm gently in a microwave for about 10-15 seconds if desired. This makes the spices bloom wonderfully while keeping the cake moist and inviting.
FAQs
Can I use a store-bought chai spice mix instead of making my own?
Absolutely! Using a high-quality store-bought chai spice mix works well and makes the recipe even simpler, though I love customizing my own blend for a more personalized flavor.
Are there any substitutions for whole milk?
You can substitute whole milk with full-fat coconut milk for a subtle richness or any milk alternative you prefer. Just keep in mind that the taste and texture might vary slightly.
Can I make these cupcakes vegan?
Yes, by swapping vegetable oil with a neutral-flavored oil, using flax eggs or chia eggs as egg replacers, and choosing a vegan butter alternative for the frosting, you can enjoy vegan Spiced Chai Latte Cupcakes.
How spicy are these cupcakes?
These cupcakes have a warm, cozy spice level that’s not overpowering. The blend of chai spices provides more fragrance and warmth rather than heat, making them widely appealing.
What’s the best way to pipe the buttercream frosting?
Use a large star or round tip to pipe the buttercream neatly on the cupcakes. This creates a beautiful swirl that looks professional and allows the frosting’s chai aroma to really shine.
Final Thoughts
There’s just something so comforting and joyful about the Spiced Chai Latte Cupcakes Recipe that makes every bite feel like a warm hug. Whether you’re baking for a special occasion or simply craving a cozy treat, these cupcakes are sure to become a beloved favorite. Grab your spices, preheat that oven, and get ready to fill your kitchen with incredible chai scents. Happy baking!
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Spiced Chai Latte Cupcakes Recipe
- Total Time: 37 minutes
- Yield: 18 cupcakes 1x
Description
These Spiced Chai Latte Cupcakes perfectly capture the warm, comforting flavors of a chai latte in a moist cupcake topped with a smooth chai-spiced buttercream frosting. Blended with aromatic spices like cinnamon, cardamom, and ginger, these cupcakes make an ideal treat for chilly afternoons or festive gatherings.
Ingredients
Chai Spice Mix
- 3 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground cardamom
- 1 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
Cupcake Batter
- 2 1/2 cups all-purpose flour
- 2 Tbsp chai spice mix (from above)
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs, preferably at room temperature
- 1 tsp vanilla extract
- 1/2 cup brewed chai tea
- 1/2 cup whole milk
Buttercream Frosting
- 1 1/2 cups unsalted butter
- 1 Tbsp chai spice mix (from above)
- Pinch of kosher salt
- 4 1/2 cups powdered sugar, whisked to remove any lumps
Instructions
- Combine Spice Mix: In a small bowl, thoroughly whisk together ground cinnamon, ginger, cardamom, allspice, cloves, and nutmeg to make the chai spice mix; set aside.
- Prepare Oven and Tin: Preheat your oven to 350°F (175°C). Line muffin tins with cupcake liners or lightly grease them to prevent sticking, then set aside.
- Mix Dry Ingredients: In a large bowl, sift together the flour, 2 tablespoons of the chai spice mix, baking powder, and kosher salt to ensure even distribution of leavening and spices.
- Mix Wet Ingredients: In a separate large bowl, beat the vegetable oil and granulated sugar until combined. Add the eggs one at a time, blending thoroughly after each addition, then stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the brewed chai tea and whole milk to the wet ingredients, then gradually fold in the dry flour mixture. Mix gently until just combined; avoid over-mixing to keep the cupcakes tender.
- Fill Muffin Tins and Bake: Evenly divide the cupcake batter among the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove cupcakes from the oven and allow them to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make Buttercream Frosting: Beat the unsalted butter in a mixing bowl until light and fluffy. Add 1 tablespoon of chai spice mix and a pinch of kosher salt, mixing until incorporated. Gradually add the powdered sugar, continuing to beat until the frosting is smooth and spreadable.
- Frost Cupcakes: Using a piping bag or knife, spread or pipe the chai spiced buttercream onto the cooled cupcakes. Garnish with additional cinnamon or a sprinkle of chai spice if desired.
Notes
- If desired, you can swap whole milk for a dairy-free alternative to make this recipe lactose-free.
- Ensure eggs are at room temperature for better mixing and fluffier cupcakes.
- Whisk powdered sugar before adding to the buttercream to avoid lumps.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a stronger chai flavor, steep the chai tea longer or use concentrated chai.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
