If you’re a fan of warm, cozy spices and decadent treats, you’re going to love these Spiced Chai Cupcakes. With a soft, tender cake infused with chai tea flavors like cinnamon, cardamom, ginger, and cloves, these cupcakes are the ultimate treat!
Top them with a velvety chai-spiced cream cheese frosting and a drizzle of chai caramel sauce, and you’ve got yourself a dessert that feels like a warm hug on a frosty day.
Whether you’re enjoying a quiet moment by the fire or impressing guests at a holiday party, these cupcakes bring all the festive vibes. Sprinkle a little extra cinnamon or nutmeg on top for that final magical touch, and let every bite transport you to cozy bliss.
How to Make Spiced Chai Cupcakes
Equipment You’ll Need
- Cupcake pan & liners
- Mixing bowls
- Electric or stand mixer
- Small saucepan
- Piping bag & decorating tips
- Squeeze bottle for caramel
Step-by-Step Instructions
- Prep Your Oven: Preheat to 350°F and line your cupcake pan with liners.
- Infuse the Milk: Steep chai tea bags in hot milk for about 40 minutes to draw out all those rich flavors.
- Mix the Batter: Combine your infused milk with cake flour and other cupcake ingredients until smooth.
- Bake: Fill the cupcake liners about two-thirds full and bake for 20-22 minutes. Let them cool completely.
- Make the Frosting & Caramel Sauce: While the cupcakes cool, whip up your chai-spiced cream cheese frosting and caramel sauce.
- Decorate: Pipe the frosting onto the cupcakes, sprinkle with chai sugar, and drizzle with caramel. Add a cinnamon stick garnish for a festive touch.
Tips for Perfect Cupcakes
- Fresh is Best: Use fresh chai tea bags and spices for the most aromatic flavor. Old spices can dull the taste.
- Timing is Key: Let your batter rest briefly to let the flavors meld. Use that time to prepare the frosting and caramel.
- Caramel Care: Watch the caramel sauce closely—it can go from perfect to burnt in seconds.
- Gift with Love: If you’re gifting these cupcakes, pack them in a sturdy container and include extra frosting for touch-ups.
Spiced Chai Cupcakes
Description
If you’re a fan of warm, cozy spices and decadent treats, you’re going to love these Spiced Chai Cupcakes. With a soft, tender cake infused with chai tea flavors like cinnamon, cardamom, ginger, and cloves, these cupcakes are the ultimate treat!
Ingredients
Chai Mix
- 5 teaspoons ground cinnamon
- 3 teaspoons ground ginger
- 3 teaspoons ground cardamom
- 2 teaspoons allspice
Vanilla Chai Cupcakes
- 1 chai tea bag
- 1⁄2 cup milk
- 1 3⁄4 cup cake flour
- 4 teaspoons chai spice mix
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon kosher salt
- 1⁄2 cup unsalted sweet cream butter (softened)
- 1 cup granulated sugar
- 3 egg whites
- 2 teaspoons pure vanilla extract
- 1⁄2 cup plain greek yogurt
Chai Spiced Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted sweet cream butter
- 1⁄2 cup heavy whipping cream
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground ginger
- 1⁄8 teaspoon ground cardamom
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cloves
- 1 teaspoon medium squeeze bottle
Chai Spiced Frosting
- 1 1⁄2 cup unsalted sweet cream butter
- 3 cups powdered sugar
- 2 teaspoons chai spice mix
- 6 tablespoons heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 large piping bag with star tip
Chai Spiced Sugar
- 1 cup granulated sugar
- 1 1⁄2 teaspoon chai spice mix
Instructions
For the Cupcakes
-
Preheat the oven to 350 degrees
-
Line a cupcake pan with cupcake liners
-
Using a small pot, bring the milk to a simmer
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Place the tea bag into a bowl and pour the hot milk over the tea bag.
-
Let it steep for about 40 minutes
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Using a medium bowl, whisk together the cake flour, 4 tsp chai spice, baking powder, baking soda, and salt. Set aside
-
Using a large bowl, beat the butter, sugar, egg whites, greek yogurt, and vanilla until combined and smooth
-
Gradually beat in the dry ingredients until combined
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Gradually beat in the cooled milk, until combined and smooth
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Fill the cupcake liners 3⁄4 way full and bake in the oven for 22 minutes
-
Allow to cool completely
Prepaing the Chai Spiced Frosting
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Using a standing mixer, beat all ingredients together until the frosting is creamy, smooth but stiff and holds peaks
-
Scoop 1 1⁄2 C into the piping bag and set aside
Preparing the Chai Spiced Sugar
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Using a small bowl, combine ingredients until mixed
Preparing the Chai Spiced Caramel Sauce
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Using a medium saucepan, combine the sugar and butter over medium heat
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Gradually stir in the heavy whipping cream until combined
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Whisk in the salt and spices until combined
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Remove from the heat and pour into a squeeze bottle
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Building the cupcake
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Take a small ice cream scoop and scoop frosting onto the top up the cupcake and smooth into a thick mound
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Coat with the chai sugar mixture
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Take the piping bag and pipe a dollop of frosting in the center
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Drizzle the chai caramel sauce over the top of the cupcake and sprinkle some cinnamon on top
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Top with a cinnamon stick
