When autumn hits, nothing warms the soul quite like a spiced dessert. Chai spice cupcakes are my go-to for cozy mornings, festive gatherings, or simply when you crave that comforting chai latte flavor in a portable, fluffy form. Today, I’m sharing my step-by-step chai cupcake recipe that blends the warm, aromatic spices of chai with soft, moist cake, topped with luscious cream cheese frosting.
Whether you’re a home baker or just dipping your toes into seasonal baking, these cupcakes will make your Thanksgiving desserts table stand out. Trust me—there’s something magical about that first bite of a perfectly spiced, moist cupcake.
What Makes Chai Spice Cupcakes Special?
Chai spice cupcakes capture the essence of chai tea—cinnamon, cardamom, ginger, and a hint of cloves—without requiring a teapot. The beauty lies in the simplicity: a few pantry staples, a touch of pumpkin or vanilla, and a quick whisking later, you’ve got cupcakes that feel both festive and comforting.
Compared to standard spice cupcakes or pumpkin spice cupcakes, chai cupcakes have a layered flavor. The spices dance across your taste buds, while the cake remains tender and moist. Top them with cream cheese frosting, and suddenly, you have pumpkin latte cupcakes that look as good as they taste.
Ingredients You’ll Need
For the cake:
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground cardamom
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract (or vanilla chai for extra flavor)
- ½ cup milk (or almond milk for a subtle twist)
- ¼ cup pumpkin puree (optional, for pumpkin chai variation)
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2–3 cups powdered sugar, sifted
- 1 tsp vanilla extract
How to Make Moist Chai Spice Cupcakes
- Prep your pan and oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and all the chai spices. If you’re making pumpkin spice latte cupcakes, fold in the pumpkin puree here for extra flavor and moisture.
- Cream butter and sugar: In a large bowl, beat the butter and brown sugar together until fluffy. This usually takes about 2–3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in vanilla extract.
- Combine wet and dry ingredients: Gradually mix the dry ingredients into the butter mixture, alternating with milk. Start and end with dry ingredients. The batter should be smooth but not overmixed—overmixing can make the cupcakes dense.
- Fill the cupcake liners: Scoop batter into liners, filling each about ⅔ full. This ensures a nice dome without spilling over.
- Bake: Place in the oven for 18–22 minutes. A toothpick inserted in the center should come out clean. Remove from oven and let cupcakes cool completely before frosting.
Perfect Cream Cheese Frosting for Chai Cupcakes
While the cupcakes cool, whip up the cream cheese frosting. Beat cream cheese and butter together until smooth. Gradually add powdered sugar, one cup at a time, beating until fluffy. Stir in vanilla extract.
For extra flair, you can sprinkle cinnamon or chai spice on top, or even pipe the frosting for an elegant look. Cream cheese frosting balances the warm spices beautifully, making it perfect for chai latte cupcakes, pumpkin chai cupcakes, or vanilla chai variations.
Tips for Next-Level Chai Cupcakes
- Spice balance: Adjust spices to taste. I like more cardamom and less cloves, but you can tweak for your preference.
- Pumpkin twist: Adding pumpkin puree gives a subtle sweetness and adds moisture—perfect for fall baking.
- Moisture magic: If you’re using a cake mix for convenience, consider swapping water for milk and adding a little pumpkin puree or applesauce. Cake mix cupcakes become surprisingly soft and spiced.
- Vegan option: Swap butter for coconut oil and eggs for flax eggs. You can also make vegan banana spice cupcakes by adding ripe banana instead of eggs for natural sweetness.
Variations to Try
- Pumpkin Spice Latte Cupcakes: Add espresso powder and pumpkin puree for a coffee-spice twist.
- Vanilla Chai Cupcakes: Leave out the pumpkin, add a touch more vanilla, and focus on the chai spices for a subtle, elegant flavor.
- Cupcakes With Cream Cheese Frosting: Classic choice. Pipe swirls or dollops, then sprinkle cinnamon for a finished look.
- Cake Mix Cupcakes: Perfect if you’re short on time. Enhance a plain cake mix with chai spices and a bit of pumpkin or vanilla extract.
Why Chai Spice Cupcakes Work for Seasonal Baking
These cupcakes are flexible. They sit beautifully on a Thanksgiving desserts table, work as cozy gifts, or serve as everyday fall treats. Moist, spiced, and topped with creamy frosting, they check every box for seasonal baking. Unlike traditional pumpkin spice cupcakes or generic spice cupcakes, the chai flavor is distinctive yet familiar.
If you want to wow guests with your baking this season, these cupcakes are an easy win. They carry the warmth of chai, the comfort of moist cake, and the decadence of cream cheese frosting—all in a single bite.
Chai Spice Cupcakes
Ingredients
Method
- Set your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and all the spices—cinnamon, ginger, cloves, and cardamom.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the eggs, one at a time. Stir in the vanilla extract until smooth.
- Alternate adding the dry ingredients and milk into the butter mixture, mixing gently. Start and end with dry ingredients. Don’t overmix.
- If making pumpkin chai cupcakes, fold in the pumpkin puree here for extra flavor and moisture.
- Divide the batter evenly among the liners, filling each about ⅔ full. Bake for 18–22 minutes or until a toothpick comes out clean.
- Let the cupcakes cool in the pan for a few minutes, then move them to a wire rack to cool completely before frosting.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar until fluffy, then stir in vanilla.
- Once cupcakes are cool, frost them with a piping bag or spatula. Dust lightly with cinnamon or chai spice if you like.
Notes
Frequently Asked Questions
Q: Can I make these cupcakes ahead of time?
A: Yes! Cupcakes can be baked a day in advance. Store them in an airtight container at room temperature. Frost just before serving for best texture.
Q: Can I freeze chai spice cupcakes?
A: Absolutely. Freeze unfrosted cupcakes for up to 3 months. Thaw overnight, then frost. You can also freeze frosted cupcakes if tightly wrapped.
Q: Can I make them gluten-free?
A: Yes. Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Be mindful that texture may slightly vary, but flavor remains amazing.
Q: Are these cupcakes vegan?
A: You can make them vegan by using flax eggs, plant-based milk, and vegan butter. Cream cheese frosting can also be swapped for vegan cream cheese.
Q: Can I adjust the spice level?
A: Definitely. Taste your batter before baking and adjust cinnamon, ginger, cloves, or cardamom according to your preference.
