If you love cozying up with a warm chai latte, you’re going to fall head over heels for these chai latte cupcakes. Infused with aromatic spices and topped with a luscious spiced buttercream frosting, these cupcakes are like a hug in dessert form. They bring all the comforting flavors of your favorite Indian-inspired dessert, but in a soft, fluffy cupcake you won’t be able to resist.

Perfect for afternoon tea, festive gatherings, or just because you need a little sweet pick-me-up, this recipe is surprisingly easy and incredibly satisfying.

Why You’ll Love These Chai Latte Cupcakes

These cupcakes are a chai lover’s dream. The sponge is tender and delicately flavored with chai tea infused milk, while a blend of cinnamon, cloves, ginger, cardamom, and nutmeg creates layers of warm spice in every bite.

The spiced buttercream frosting is the crowning glory—smooth, creamy, and packed with aromatic spices that perfectly balance the sweetness. Plus, a sprinkle of cinnamon sugar adds a delightful crunch that makes these cupcakes truly special.

Ingredients You’ll Need

For the Chai Tea Infused Milk:

150ml whole or semi-skimmed milk
4 chai tea bags

For the Cupcake Sponge:

90ml chai tea infused milk
135g unsalted butter, softened
135g light brown soft sugar
2 large eggs
1 tsp vanilla extract (5ml)
200g self-raising flour
1/4 tsp bicarbonate of soda (1g)
1/2 tsp ground cinnamon (1g)
1/4 tsp ground ginger (0.5g)
1/4 tsp ground cloves (0.5g)
1/4 tsp ground cardamom (0.5g)
1/4 tsp ground nutmeg (0.5g)

For the Buttercream:

2 1/2 tbsp chai tea infused milk
200g unsalted butter, softened
400g icing sugar
1/4 tsp ground cinnamon (1g)
1/8 tsp ground cardamom (0.25g)
1/8 tsp ground cloves (0.25g)

For the Cinnamon Sugar Topping:

1/2 tbsp demerara sugar (6g)
A generous pinch of ground cinnamon (about 0.25g)

How to Make Chai Latte Cupcakes

Infuse the Milk: Heat 150ml of milk until hot but not boiling. Remove from heat and steep 4 chai tea bags for 10-15 minutes. Squeeze the bags to extract every drop of flavor, then discard.
Prep the Oven: Preheat your oven to 350°F (180°C) or 160°C Fan. Line a 12-hole cupcake tin with paper liners.
Cream Butter & Sugar: In a large bowl, cream the softened butter and light brown sugar using an electric mixer until light and fluffy.
Add Eggs & Vanilla: Beat in the eggs and vanilla extract until fully combined.
Mix in Dry Ingredients: Sift in the self-raising flour, bicarbonate of soda, cinnamon, cloves, ginger, cardamom, and nutmeg. Mix gently until just combined.
Add the Chai Milk: Pour in 90ml of the chai-infused milk and stir until the batter is smooth.
Bake: Divide the batter evenly between the cupcake liners. Bake for 20-25 minutes, or until golden and a skewer inserted into the center comes out clean. Let cool completely on a wire rack.
Make the Buttercream: Beat together the softened butter, icing sugar, cinnamon, cloves, cardamom, and 2 1/2 tbsp of chai-infused milk until light and fluffy. If too stiff, add a touch more milk.
Decorate: Pipe or spread the spiced buttercream onto the cooled cupcakes.
Finish with Cinnamon Sugar: Mix demerara sugar with a pinch of cinnamon and sprinkle over the frosted cupcakes for added texture and flavor.

Tips for the Perfect Chai Latte Cupcakes

Steep the Tea Well: Don’t rush the steeping process—the chai-infused milk is key to getting that authentic chai flavor in both the sponge and the buttercream.
Use Room Temp Ingredients: This ensures a smooth batter and fluffy cupcakes.
Adjust Spice Levels: Feel free to tweak the spice amounts to suit your preference. More cardamom or cinnamon? Go for it!

A Little Backstory

These chai latte cupcakes came to life one rainy afternoon when my coffee machine broke (gasp!) and I turned to my stash of chai tea bags for comfort. The aroma of steeped spices filled my kitchen, and it hit me—why not bake this cozy feeling into a cupcake?

Since then, they’ve become a hit at every fall gathering and even managed to convert a few hardcore coffee fans into chai devotees. Every bite feels like wrapping yourself in a cozy blanket.

What to Serve with Chai Latte Cupcakes

Pair these cupcakes with a warm cup of chai latte (of course) or a glass of cold milk for the kiddos. For a dessert spread, they go wonderfully with almond biscotti or honey-drizzled Greek yogurt for a lighter contrast.

If you’re hosting a festive gathering, serve them alongside an Indian-inspired dessert table with gulab jamun, kheer, or cardamom shortbread.

How to Store Chai Latte Cupcakes

Store these cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last a bit longer, you can refrigerate them for up to 5 days—just let them come to room temperature before serving to bring back the buttercream’s silky texture.

FAQs about Chai Latte Cupcakes

Can I make the chai-infused milk ahead of time?

Yes! You can prepare it a day in advance and store it in the fridge until you’re ready to bake.

Can I use store-bought chai concentrate instead of tea bags?

You can, but be cautious with sweetness levels. Reduce the sugar slightly in the sponge if your concentrate is sweetened.

Can I make this recipe dairy-free?

Absolutely! Substitute the milk with a plant-based alternative and use dairy-free butter for both the sponge and frosting.

Your New Favorite Indian-Inspired Dessert Awaits

These chai latte cupcakes are more than just a dessert; they’re a cozy experience. The rich spices, the fluffy texture, the creamy frosting—every element brings a little warmth to your day.

So grab those chai tea bags, preheat your oven, and treat yourself to a batch of cupcakes that taste like fall, comfort, and a touch of Indian-inspired magic.

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