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Chai Latte Cupcakes

Chai latte cupcakes with warm spiced crumb and a swirl of chai frosting—baked until springy and topped with a cinnamon-cardamom dusting. Brew and cool strong chai for maximum aroma, then pipe fluffy frosting over fully cooled cupcakes.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 18 cupcakes
Course: Dessert
Cuisine: American
Calories: 290
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 cinnamon and cardamom for dusting

Equipment

  • 1 sheet pan

Method
 

Brew and cool chai
  1. Brew chai tea strongly and cool completely, so it’s ready to mix into the batter and frosting.
Bake the chai cupcakes
  1. Preheat the oven to 350F and line a cupcake tin with liners.
  2. Beat butter and brown sugar until smooth, then beat in the eggs and vanilla.
  3. Mix in the cooled brewed chai tea and then the buttermilk until the batter looks cohesive and creamy.
  4. Fold in the dry ingredients (flour, baking powder, baking soda, chai spice, and salt) just until no dry streaks remain.
  5. Fill cupcake liners about 2/3 full with batter.
  6. Bake for 18–20 minutes, until the tops spring back and a toothpick comes out clean.
  7. Cool cupcakes completely before frosting.
Make and pipe chai frosting
  1. Beat softened unsalted butter until creamy, then gradually add powdered sugar.
  2. Beat in strong brewed chai, cooled, followed by cinnamon, cardamom, and vanilla until the frosting is light and fluffy.
  3. Pipe swirls of frosting onto the cooled cupcakes.
  4. Dust the top with cinnamon and cardamom for a spiced finish.

Notes

For the best chai flavor, use strongly brewed tea and cool it fully before mixing—warm liquids can cause batter or frosting to break. Store cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature for 20 minutes before serving. Freeze unfrosted cupcakes for up to 2 months (wrap well); thaw overnight in the fridge and frost after thawing. For a dairy-light option, use plant-based butter and a dairy-free buttermilk substitute (or mix plant milk with a splash of vinegar).