Name: Chai Latte Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: For the cupcakes:; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground cardamom; 1/4 tsp ground cloves; 1/4 tsp ground nutmeg; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup milk (or chai-spiced milk); For the frosting:; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/2 tsp vanilla extract; 1/4 tsp ground cinnamon or chai spice; 1–2 tbsp milk or cream (as needed)

Chai latte cupcakes are soft, warmly spiced, and topped with a luscious swirl of frosting that tastes just like my favorite chai tea in cupcake form. Each bite delivers cozy notes of cinnamon, ginger, cardamom, and cloves—just like sipping a comforting chai latte, but in dessert form. These are perfect for fall baking, tea-time treats, or whenever I want something sweet with a little spice.

Why You’ll Love This Recipe

I love how these cupcakes take all the cozy flavor of a chai latte and turn it into a soft, moist cupcake that’s hard to resist. They’re spiced just right—not too bold, but definitely not plain—and the aroma while they’re baking is absolutely amazing. The frosting brings it all together with a creamy, sweet finish. Whether I make them for a gathering or just to satisfy a craving, they never last long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground ginger
Ground cardamom
Ground cloves
Ground nutmeg
Unsalted butter (softened)
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Milk (or chai-spiced milk for extra flavor)

For the frosting:

Unsalted butter (softened)
Powdered sugar
Vanilla extract
A pinch of cinnamon or chai spice mix
A splash of milk or cream (to adjust consistency)

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, I whisk together the flour, baking powder, baking soda, salt, and all the spices.
In another bowl, I cream the butter with brown and granulated sugar until light and fluffy.
I beat in the eggs one at a time, then stir in the vanilla.
I alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry mix. I stir just until combined.
I fill the cupcake liners about 2/3 full and bake for 18–22 minutes, or until a toothpick comes out clean.
I let the cupcakes cool completely before frosting.

To make the frosting:

I beat the softened butter until smooth, then gradually add powdered sugar.
I mix in the vanilla and a pinch of cinnamon (or chai spice), then add a splash of milk if needed for a creamy consistency.
I frost the cooled cupcakes using a piping bag or a simple knife, and optionally dust the tops with more cinnamon.

Servings and timing

This recipe makes 12 cupcakes.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I steep chai tea bags in warm milk before adding it to the batter for even more flavor.
I use a cream cheese frosting if I want a tangier topping.
I sprinkle the frosted cupcakes with cinnamon sugar or crushed chai cookies.
I add a little espresso powder to the batter for a dirty chai version.
I top with whipped cream instead of frosting for a lighter finish.

Storage/Reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. I let them come to room temperature before serving so the frosting softens up again.

To freeze, I place the unfrosted cupcakes in a freezer-safe bag or container for up to 2 months. I thaw them overnight in the fridge and frost them fresh before serving.

FAQs

Can I use a boxed mix as a base?

Yes, I sometimes use a vanilla or spice cake mix and add the chai spices to the batter for a shortcut version.

What spices are in chai?

Chai typically includes cinnamon, ginger, cardamom, cloves, and sometimes nutmeg or black pepper. I adjust the blend to my own taste.

Can I make these dairy-free?

Yes, I use plant-based butter and a non-dairy milk like almond or oat milk, and the cupcakes still turn out great.

Do these cupcakes need to be refrigerated?

If they’re frosted, especially with cream cheese or buttercream, I keep them in the fridge after the first day. I just let them sit out for 15 minutes before serving.

Can I turn this into a cake?

Definitely. I pour the batter into an 8-inch round or square cake pan and bake for 25–30 minutes, or until a toothpick comes out clean.

Conclusion

Chai latte cupcakes are one of my favorite ways to bring cozy, spiced flavor into my baking. They’re easy to make, full of warmth and sweetness, and perfect for cooler days or any time I want something that feels comforting and homemade. I love how they turn a cup of tea into a treat everyone can enjoy.