Jump to Recipe Print RecipeThe aroma of chai spices wafting through the kitchen instantly transports me to cozy afternoons, sipping warm tea with friends. This leads me to the star of today’s baking adventure—Fluffy Chai Latte Cupcakes! Infused with aromatic chai tea and crowned with a spiced buttercream, these cupcakes are not just a treat; they offer a delightful escape from the everyday hustle. Whether you’re searching for a quick dessert to impress or a comforting bake to warm your heart, this recipe fits the bill perfectly. Plus, it’s versatile! With simple substitutions, you can whip up a gluten-free or dairy-free version that everyone can enjoy. So, are you ready to fill your kitchen with irresistible scents and create some scrumptious memories? Let’s dive into the world of Chai Latte Cupcakes! Why are Chai Latte Cupcakes a must-have? Irresistible Flavors: Each bite bursts with warm chai spices, creating a cozy explosion of flavor. Fluffy Texture: These cupcakes are soft, light, and moist, reminiscent of your favorite bakery treats. Customizable Options: Easily adapt the recipe for gluten-free or dairy-free diets without sacrificing taste. Perfect Pairing: Serve them with a hot chai latte or spiced tea for the ultimate comfort experience. Quick and Easy: With straightforward steps, you can whip up these cupcakes in no time, making them perfect for any occasion! Chai Latte Cupcake Ingredients For the Cupcakes Milk – Provides moisture and richness; for a dairy-free option, use almond or oat milk. Chai Tea Bags – Infuse flavor into the milk; these are essential for that delicious chai latte cupcake taste. Butter (or Baking Spread) – Adds richness; swap with dairy-free spread for a dairy-free option. Light Brown Sugar – Contributes sweetness and a caramel flavor; golden caster sugar is a great substitute. Eggs – Acts as a binder for structure; for a vegan option, use a flaxseed or chia egg instead. Vanilla Extract – Enhances the flavor profile; no substitution recommended for the best taste. Self Raising Flour – Gives the cupcake its rise and texture; use plain flour with added baking powder for a gluten-free option. Bicarbonate of Soda – Helps with leavening; no substitute recommended for this critical ingredient. Spices (Cinnamon, Ground Ginger, Ground Cloves, Ground Cardamom, Ground Nutmeg) – Provide distinct chai flavor; feel free to adjust these spices to your taste. For the Buttercream Icing Sugar – Sweetens the buttercream and provides structure; no substitution recommended for a perfect texture. For the Topping Demerara Sugar and Cinnamon – Adds a sweet crunch to the finished product; enhances the appearance and flavor of the cupcakes. Step‑by‑Step Instructions for Chai Latte Cupcakes Step 1: Prepare Chai Tea Infused Milk In a saucepan, heat the milk over medium heat until it just begins to steam. Remove from heat, add the chai tea bags, and let it steep for 10-15 minutes; the milk should take on a rich, golden hue. Once done, gently squeeze the tea bags to release any trapped liquid, then discard them. Step 2: Preheat the Oven While the chai-infused milk is cooling, preheat your oven to 160°C Fan / 180°C / 350°F / Gas Mark 4. Line a cupcake tray with paper cases; this will ensure your Chai Latte Cupcakes are easy to remove once baked and provide a cozy touch. Step 3: Cream Butter and Sugar In a mixing bowl, beat together the softened butter and light brown sugar using an electric mixer until the mixture is light and fluffy—about 3-5 minutes. The texture should appear pale and airy, which is key to achieving that delightful fluffy cupcake texture. Step 4: Add Eggs and Vanilla Incorporate the eggs, one at a time, mixing well after each addition to ensure a smooth batter. Then, add in the vanilla extract, allowing it to blend fully into the mixture. This step enhances the flavor profile and contributes to the moistness of your Chai Latte Cupcakes. Step 5: Combine Dry Ingredients Gently stir in the self-raising flour, bicarbonate of soda, and your selected spices—cinnamon, ground ginger, cloves, cardamom, and nutmeg. Mix until just combined, as overmixing can lead to a denser cupcake. You should see flecks of spice throughout the batter, which adds a warm visual appeal. Step 6: Add Chai-Infused Milk Pour in 90ml of the cooled chai-infused milk and carefully fold it into the batter using a spatula. Aim for a homogenous mixture, but don’t over-mix. The addition of the chai milk not only keeps your cupcakes moist but also deepens their chai flavor. Step 7: Bake the Cupcakes Divide the batter evenly among the prepared cupcake cases, filling each about two-thirds full. Bake in the preheated oven for 20-25 minutes, or until the cupcakes are golden brown and a toothpick inserted in the center comes out clean. They should spring back when gently pressed. Step 8: Cool on Wire Rack Once baked, remove the cupcake tray from the oven and allow it to cool in the tray for about 5 minutes. Carefully transfer the cupcakes to a wire rack to cool completely. This step is crucial; if they cool too quickly in the tray, they may become soggy. Step 9: Make the Spiced Buttercream In a clean mixing bowl, beat the room-temperature butter until creamy. Gradually add icing sugar, followed by a few tablespoons of the chai-infused milk and spices, mixing until smooth and fluffy. The buttercream should be spreadable but also hold its shape when piped. Step 10: Frost the Cupcakes Once the cupcakes have completely cooled, use a piping bag or a spatula to generously frost each one with the spiced buttercream. The frosting should look fluffy and inviting, hinting at the delicious flavors within your Chai Latte Cupcakes. Step 11: Add Topping and Serve Sprinkle a mixture of demerara sugar and cinnamon over the frosting for a sweet crunch that complements the spices. Serve your Chai Latte Cupcakes warm or at room temperature with a steaming cup of chai tea for the ultimate cozy experience. How to Store and Freeze Chai Latte Cupcakes Room Temperature: Keep your beautifully decorated Chai Latte Cupcakes in an airtight container for up to 3 days. This helps maintain their moist texture and delightful flavors. Fridge: If you want to prolong their freshness, you can store them in the refrigerator for up to a week, but note they may dry out slightly. Cover loosely with plastic wrap. Freezer: For longer storage, freeze unfrosted cupcakes in a single layer, wrapped in plastic and placed in a zip-top bag, for up to 3 months. Thaw overnight in the fridge when ready to enjoy. Reheating: To enjoy them warm, reheat in the microwave for about 10-15 seconds. Frost the thawed cupcakes with the spiced buttercream just before serving for optimal taste! Expert Tips for Chai Latte Cupcakes Room Temperature Ingredients: Ensure all ingredients are at room temperature for the best mixing results and a fluffy cupcake texture. Avoid Overmixing: Mix the batter until just combined after adding flour; overmixing can result in dense Chai Latte Cupcakes. Chai Tea Quality: Use high-quality chai tea bags for the best infusion; this enhances the flavor profile of your cupcakes significantly. Buttercream Consistency: Pink or spread the buttercream on cooled cupcakes; it should be creamy yet hold its shape for an appealing finish. Storage Tips: Keep decorated cupcakes in an airtight container at room temperature for up to three days to maintain freshness. What to Serve with Fluffy Chai Latte Cupcakes? Indulging in these Chai Latte Cupcakes is a lovely way to elevate your tea time, inviting warmth into every moment. Creamy Mashed Potatoes: Smooth and buttery, these potatoes present a delightful contrast to the spice of the cupcakes, creating a comforting experience. Spiced Chai Tea: Reinforcing the flavors in the cupcakes, a warm cup of spiced chai tea complements its richness and adds an extra layer of coziness. Pear and Walnut Salad: Light and refreshing, this salad introduces a crisp texture and nutty flavors that balance the sweetness of the cupcakes beautifully. Roasted Sweet Potatoes: Their natural sweetness and slight crunch offer a satisfying companion to the soft, fluffy cupcakes while echoing the warm spices. Caramel Drizzle: Drizzling a little warm caramel on top of the frosting adds an indulgent touch, enhancing the flavors with a sweet, gooey delight. Chai Spice Smoothie: A refreshing drink infused with chai spices serves as a perfect complement, fusing flavors in a creamy, drinkable dessert. Vanilla Ice Cream: Creamy and cool, a scoop of vanilla ice cream brings a delightful contrast to the warm spiced cupcakes—a match made in dessert heaven! Gingerbread Cookies: Emphasizing the chai spices, these cookies add a crunchy texture alongside the soft cupcakes, creating a delightful treat palette. Cinnamon Hot Chocolate: Rich and decadent, this hot chocolate warms your soul and mirrors the cupcake’s flavors, making each sip a cozy experience. Chai Latte Cupcakes Variations Feel free to unleash your creativity in the kitchen and make these cupcakes your own with delightful twists! Gluten-Free: Use plain flour with added baking powder for a gluten-free version without losing that fluffy texture. It’s an easy swap that allows everyone to enjoy these comforting treats guilt-free! Dairy-Free: Substitute regular butter and milk with plant-based alternatives like coconut oil and almond milk for a dairy-free delight. This swap keeps all the creaminess and flavor, ensuring no one misses out on the deliciousness! Spice It Up: Replace some of the traditional chai spices with a dash of pumpkin spice or even a hint of cayenne for an unexpected kick. This little change can elevate your cupcakes, making them perfect for seasonal gatherings or spicy taste buds! Flavor Boost: Swap chai tea for other infused teas like Earl Grey or lavender for a unique flavor twist. You’ll discover exciting new combinations while keeping the deliciousness alive! Frosting Fun: Try adding a splash of coffee or a hint of cocoa powder into your buttercream for a mocha-inspired version. This variation offers a delightful coffee-chocolate flavor, perfect for when you want something a bit different! Fruit Fusion: Incorporate finely chopped apples or pears into the batter for extra moisture and sweetness. This fruity addition can make your cupcakes even more delightful, bringing a touch of freshness! Nutty Crunch: Stir in some finely chopped nuts or crushed graham crackers into your cupcake batter for added texture and flavor. This will provide a delightful surprise in each bite, balancing the softness with a pleasant crunch! Citrus Zing: Grate some lemon or orange zest into the batter for a refreshing, citrusy kick. This brightens the flavor profile, bringing a lovely balance to the chai spices while invigorating your taste buds! Remember, the world of baking is all about experimentation and finding joy in your creations. Happy baking! Make Ahead Options These Chai Latte Cupcakes are perfect for busy home cooks looking to save time during the week! You can prepare the cupcake batter and refrigerate it up to 24 hours in advance, keeping the flavors fresh. Simply store it in an airtight container to prevent drying out. The cupcakes can also be baked ahead and stored unfrosted at room temperature for up to 3 days, or in the freezer for up to 2 months. When you’re ready to enjoy, just thaw and frost with the spiced buttercream, which can be made up to 3 days ahead and stored in the fridge. This way, you’ll have delicious Chai Latte Cupcakes ready to brighten any busy day! Chai Latte Cupcakes Recipe FAQs What type of milk should I use for the Chai Latte Cupcakes? Use your favorite milk to create incredible moisture and richness. If you’re looking for a dairy-free option, almond or oat milk works wonderfully as a substitute. The flavor remains delightful, so feel free to choose what suits you best! How should I store my Chai Latte Cupcakes? To maintain the freshness of your Chai Latte Cupcakes, place them in an airtight container at room temperature for up to 3 days. If you choose to refrigerate them, they can last up to a week but might dry out a bit. Just cover them loosely with plastic wrap to help keep them moist. Can I freeze Chai Latte Cupcakes? Absolutely! For freezing, ensure the cupcakes are unfrosted. Arrange them in a single layer on a baking sheet until firm, then wrap each one in plastic wrap and place them in a zip-top bag. They will keep well for up to 3 months. When you’re ready to enjoy them, simply thaw overnight in the fridge and frost with spiced buttercream just before serving. What if my cupcakes come out dense? If your Chai Latte Cupcakes are denser than expected, it may be due to overmixing the batter. Make sure to stir the flour just until combined for optimal fluffiness. Another tip is to ensure your baking powder is fresh, as expired leavening agents can hinder the rise. Are these cupcakes safe for those with nut allergies? It’s best to check with anyone who has nut allergies prior to serving these cupcakes, especially if you’re using almond milk as a substitute. For a nut-free alternative, opt for oat milk or soy milk. Always label your baked goods especially when offering them to guests with dietary restrictions. Can I adjust the spices in the recipe? Yes! The delightful spices in the Chai Latte Cupcakes, like cinnamon and cardamom, can be adjusted to personal taste. If you’re a fan of stronger flavors, feel free to up the amounts or even add new spices like allspice or nutmeg. Trust your palate and enjoy experimenting! Irresistible Chai Latte Cupcakes to Cozy Up Your Day Indulge in Chai Latte Cupcakes, infused with fragrant spices and topped with spiced buttercream—a cozy treat for any occasion. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 25 minutes minsCooling Time 5 minutes minsTotal Time 1 hour hr Servings: 12 cupcakesCourse: CakesCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cupcakes1 cup Milk Dairy or dairy-free option2 bags Chai Tea Bags1/2 cup Butter Or dairy-free baking spread1 cup Light Brown Sugar Golden caster sugar as substitute2 Eggs Flaxseed or chia egg for vegan option1 teaspoon Vanilla Extract1 1/2 cups Self Raising Flour Plain flour with baking powder for gluten-free1 teaspoon Bicarbonate of Soda1 teaspoon Spices Cinnamon, Ground Ginger, Ground Cloves, Ground Cardamom, Ground NutmegFor the Buttercream1 cup Icing SugarFor the Topping2 tablespoons Demerara Sugar1 teaspoon Cinnamon Equipment Mixing bowlElectric mixercupcake trayPiping BagSaucepan Method Preparation StepsHeat the milk over medium heat until it begins to steam. Remove from heat, add chai tea bags, and steep for 10-15 minutes. Discard tea bags after squeezing.Preheat oven to 160°C Fan / 180°C / 350°F / Gas Mark 4. Line cupcake tray with paper cases.Cream together softened butter and light brown sugar until light and fluffy (3-5 minutes).Add eggs one at a time while mixing, then mix in vanilla extract.Gently stir in self-raising flour, bicarbonate of soda, and spices until just combined.Fold in 90ml of cooled chai-infused milk into the batter without overmixing.Divide batter among cupcake cases, filling each two-thirds full. Bake for 20-25 minutes until golden.Cool cupcakes in tray for 5 minutes, then transfer to wire rack to cool completely.Beat room-temperature butter until creamy, gradually add icing sugar and a few tablespoons of chai-infused milk until smooth and fluffy.Frost cooled cupcakes with spiced buttercream using a piping bag or spatula.Sprinkle demerara sugar and cinnamon over frosting before serving. Nutrition Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 250IUVitamin C: 1mgCalcium: 120mgIron: 1mg NotesEnsure all ingredients are at room temperature for best results. Avoid overmixing to keep the cupcakes fluffy. Use high-quality chai tea for better flavor. Tried this recipe?Let us know how it was!
