Chai Spice Cupcakes

Soft, fluffy cupcakes infused with warm chai spices and topped with smooth cream cheese frosting. Each bite tastes like your favorite chai latte in dessert form—cozy, aromatic, and perfect for fall gatherings or holiday baking.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 cupcakes

Course: Dessert

Cuisine: American with Indian-inspired flavors

Calories: 300

Ingredients Method Notes

Ingredients

For the cupcakes:

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
½ cup milk any kind works
¼ cup pumpkin puree optional for pumpkin chai version

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
Cinnamon or chai spice for dusting, optional

Method

Preheat your oven:

Set your 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 spices—cinnamon, ginger, cloves, and cardamom.

Cream butter and sugar:

In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2–3 minutes.

Add eggs and vanilla:

Beat in the eggs, one at a time. Stir in the vanilla extract until smooth.

Combine wet and dry ingredients:

Alternate adding the dry ingredients and milk into the butter mixture, mixing gently. Start and end with dry ingredients. Don’t overmix.

Add pumpkin puree (optional):

If making pumpkin chai cupcakes, fold in the pumpkin puree here for extra flavor and moisture.

Fill liners and bake:

Divide the batter evenly among the liners, filling each about ⅔ full. Bake for 18–22 minutes or until a toothpick comes out clean.

Cool completely:

Let the cupcakes cool in the pan for a few minutes, then move them to a wire rack to cool completely before frosting.

Make the frosting:

Beat cream cheese and butter until smooth. Gradually add powdered sugar until fluffy, then stir in vanilla.

Frost and finish:

Once cupcakes are cool, frost them with a piping bag or spatula. Dust lightly with cinnamon or chai spice if you like.

Notes

These cupcakes stay soft and moist for up to 3 days at room temperature in an airtight container. If you want a stronger chai flavor, steep a chai tea bag in the milk for 10 minutes before using it. You can also freeze unfrosted cupcakes for up to 3 months—just thaw before frosting.