Chai Latte Cupcakes with Spiced Buttercream Frosting

Chai Latte Cupcakes

These Chai Latte Cupcakes are wonderfully light and packed with warming spice, which makes them the perfect cozy treat for a chilly afternoon with a hot cuppa. The chai flavor arrives twice, once in the fluffy sponge and again in the spiced buttercream, so every bite tastes dark, spiced and deliciously warming.

They suit cozy indoor baking in autumn or winter, when the kitchen windows steam up and the oven does the warming for you. The recipe makes 12 cupcakes, with 45 minutes of prep, around 20 minutes in the oven and a total time of 1 hour 5 minutes. Bake them at 160C Fan/180C/350F/Gas Mark 4.

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I like to serve one alongside a hot drink such as a chai latte, or with a plain cup of tea when I want the spice to do all the talking.

Ingredient Tips & Equipment Information

My number one tip before you begin is to bring everything to room temperature, especially the butter and the eggs. Room temperature butter creams smoothly with the sugar, and room temperature eggs blend in without curdling the mixture, so you get a lighter sponge with far less effort.

Here is everything you need, grouped the way I like to set it out on the counter.

For the chai tea infused milk

• 150 ml milk, whole or semi skimmed
• 4 chai tea bags

For the cupcake sponge

• 90 ml chai tea infused milk
• 135 g butter or baking spread, softened and unsalted
• 135 g light brown soft sugar
• 2 large eggs
• 1 tsp vanilla extract
• 200 g self raising flour
• 1/4 tsp bicarbonate of soda, which is baking soda in the US
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamom
• 1/4 tsp ground nutmeg

For the buttercream

• 2 1/2 tbsp chai tea infused milk
• 200 g butter, softened and unsalted
• 400 g icing sugar, which is powdered or confectioners sugar in the US
• 1/4 tsp cinnamon
• 1/8 tsp ground cardamom
• 1/8 tsp ground cloves

For the cinnamon sugar

• 1/2 tbsp Demerara sugar
• A generous pinch of cinnamon, about 1/16 tsp

Light brown soft sugar is my first choice for the sponge because it brings a gentle caramel note that sits beautifully with the spices. If you cannot get hold of it, golden caster sugar or regular caster sugar, which is superfine sugar in the US, will both work well.

The cupcakes use unsalted butter or a baking spread, while the buttercream uses unsalted butter. If you would rather not measure out five separate spices, use the same total amount of mixed spice instead. I highly recommend you do not swap in allspice, because it tastes quite different and will change the character of the cupcakes.

Weigh your ingredients with digital kitchen scales for accuracy, and use proper measuring spoons for the teaspoon and tablespoon amounts rather than everyday eating spoons. Small differences in spice quantities really do show up in the finished cupcake.

How to make Chai Latte Cupcakes

The chai tea infused milk does double duty here, so make it first and let it cool while you set up everything else.

1. Warm the milk until it is hot but not boiling, take it off the heat and add the chai spiced tea bags. Leave to brew for 10 to 15 minutes. Before removing them, squeeze the bags out as much as possible.
2. Preheat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a 12 hole cupcake tin with cupcake cases.
3. In a mixing bowl, mix the butter and sugar together until smooth, ideally using an electric mixer.
4. Add the eggs and vanilla extract, and whisk them in.
5. Add the self raising flour, bicarbonate of soda, cinnamon, cloves, ginger, cardamom and nutmeg, and whisk together gently.
6. Mix in 90 ml of the infused milk.
7. Divide the mixture between the cupcake cases and bake for 20 to 25 minutes until the tops are golden and a thin skewer inserted into the middle of a cupcake comes out clean. Let them cool completely on a wire rack.
8. Make the buttercream by mixing the butter, icing sugar, cinnamon, ground cloves, cardamom and tea infused milk. For best results use an electric whisk. If the buttercream is too stiff, add a little more milk.
9. Pipe the buttercream onto each cupcake with a piping bag fitted with your chosen nozzle, or spread it on with a spoon.
10. Store in an airtight container in a cool place and eat the leftovers within 3 days.

For the optional topping, stir the Demerara sugar and cinnamon together and scatter it over the buttercream. According to the source nutrition information, each cupcake comes in at around 454 kcal, with 58 g carbohydrates, 4 g protein, 24 g fat, 15 g saturated fat, 45 g sugar, 1 g fiber, 243 mg sodium and 89 mg cholesterol.

How long do the cupcakes last for and can they be frozen?

Keep the cupcakes in an airtight container in a cool place and they will be at their best for 2 to 3 days, and the source suggests eating any leftovers within 3 days.

Both the cupcakes and the buttercream can be frozen. The one thing I would not freeze is the cinnamon stick and star anise decoration, so lift those off first.

• To freeze them separately, wrap the cupcakes well in cling film or place them in an airtight container, and freeze the buttercream in a sealed tub.
• To freeze them already decorated, freeze the cupcakes on a plate until they are solid, then wrap them carefully in cling film.
• Remove the cling film when you take the cupcakes out to defrost, because defrosting with it on could damage the buttercream.

Can you make the cupcakes with plain/all purpose flour?

Yes, with one small addition. Self raising flour, which is the standard flour in the UK, already contains a raising agent and a little salt, so if you are working with plain or all purpose flour you need to add the lift yourself.

The general advice is 2 teaspoons of baking powder per 200 g of plain or all purpose flour. This recipe uses 200 g of flour, so you would add 2 teaspoons of baking powder. Adding a little salt is optional and does not affect the bake either way.

I want to be honest with you here, because the source has not tested this recipe using plain or all purpose flour.

The math is sound and it is the same approach used across many of the source recipes, but if you can get hold of self raising flour, that is the version that has been tested and it is the one I recommend for a first attempt.

Can the cupcakes be made gluten or dairy free?

Yes, both are possible with a few careful swaps.

For a gluten free version, replace the self raising flour with a gluten free self raising flour blend. If you can only get a gluten free plain flour blend, add baking powder as well, using the same general advice of 2 teaspoons of baking powder per 200 g of flour, which means 2 teaspoons for this recipe. Adding 1/4 teaspoon of xanthan gum may improve the texture.

For a dairy free version, use a dairy free baking spread for both the cupcakes and the buttercream, and use a dairy free milk for the chai tea infused milk. The spice blend stays exactly the same, so you keep all that warming flavor.

If you are baking for someone with an allergy or intolerance, check the labels on every single ingredient you use, including the tea bags, because brands vary.

What is a chai latte?

A chai latte is a tea based drink infused with spices such as cinnamon, cardamom, cloves and ginger, with frothy milk added to make it creamy. Despite the latte name, there is no coffee in it at all, which surprised me the first time I ordered one.

The drink comes from India, where it is commonly enjoyed without milk and known as masala chai, which translates to mixed spice tea. Since chai means tea, saying chai tea literally means tea tea, a small quirk that bakers love to point out.

Can these cupcakes be made into a larger cake?

Yes, the cupcakes can be made into a larger cake. The source points to its separate Chai Latte Cake recipe for that version, so if you need a celebration cake rather than a batch of cupcakes, follow that method instead.

More tips for making the Chai Latte Cupcakes:

For piping, the source used a Wilton 1M nozzle, but any nozzle you own will work, and spreading the buttercream on with a spoon looks lovely and rustic.

The star anise and cinnamon stick decorations are optional. They are technically edible but they are not meant to be eaten, so treat them as decoration only. If you prefer, decorate with the cinnamon sugar alone.

Troubleshooting

My top tip for the best results is to read through the whole page of tips and recommendations before you start and then follow the recipe exactly. Baking rewards a little patience and a little planning.

A few things worth checking before the cupcakes go in the oven:

• Are your butter and eggs at room temperature? Cold ingredients are the most common reason a sponge turns out heavier than expected.
• Did you squeeze the tea bags well? That infused milk carries the chai flavor into both the sponge and the buttercream.
• Are you measuring with scales and proper measuring spoons? Spices are used in small amounts here, so accuracy matters.

If something does not go to plan, or you have a question about the recipe, the source invites you to ask through the comment form below the recipe.

Recommended equipment & ingredients

Nothing here is unusual, and most home bakers will already own nearly all of it.

• A cupcake tin
• Mixing bowls
• A cooling rack
• Kitchen scales
• An electric hand mixer
• Piping bags
• A Wilton 1M piping nozzle
• White cupcake cases
• Chai tea bags

If you bake these often, I recommend keeping a spare box of chai tea bags in the cupboard, because the infused milk is the heart of the recipe and you will want to make these again.

If you like this, check out more of my Cupcake recipes!

If these warming, spiced cupcakes hit the spot, there is a whole collection of cupcake recipes waiting for you. I hope they bring as much cozy comfort to your kitchen as they do to mine.

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Chai Latte Cupcakes

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Chai Latte Cupcakes These Chai Latte Cupcakes are wonderfully light and packed with warming spice, which makes them the perfect cozy treat for a chilly afternoon with a hot cuppa. The chai flavor arrives twice, once in the fluffy sponge and again in the spiced buttercream, so every bite tastes dark, spiced and deliciously warming.

• Total Time: 65 min
• Yield: 12 cupcakes 1x

Ingredients

Scale 1x2x3x

For the chai tea infused milk
150 ml Milk, whole or semi-skimmed
4 Chai tea bags

For the cupcake sponge
90 ml Chai tea infused milk
135 g Butter or baking spread, softened, unsalted
135 g Light brown soft sugar
2 Eggs, large
1 tsp Vanilla extract
200 g Self raising flour
1/4 tsp Bicarbonate of soda
1/2 tsp Cinnamon
1/4 tsp Ground ginger
1/4 tsp Ground cloves
1/4 tsp Ground cardamom
1/4 tsp Ground nutmeg

For the buttercream
2 1/2 tbsp Chai tea infused milk
200 g Butter, softened, unsalted
400 g Icing sugar
1/4 tsp Cinnamon
1/8 tsp Ground cardamom
1/8 tsp Ground cloves

For the cinnamon sugar
1/2 tbsp Demerara sugar
1/16 tsp Cinnamon, approx

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Instructions

1-To make the chai tea infused milk,: To make the chai tea infused milk, warm up the milk until it is hot but not boiling, take it off the heat and add the chai spiced tea bags. Leave to brew for 10-15 minutes. Before removing them, squeeze them out as much as possible
2-Pre-heat your oven to 160C Fan/180C/350F/Gas Mark: Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a 12 hole cupcake tin with cupcake cases
3-In a mixing bowl mix together the: In a mixing bowl mix together the butter and sugar, ideally using an electric mixer, until smooth
4-Add the eggs and vanilla extract, and: Add the eggs and vanilla extract, and whisk them in
5-Add the self raising flour, bicarbonate of: Add the self raising flour, bicarbonate of soda, cinnamon, cloves, ginger, cardamom and nutmeg, and whisk together gently
6-Then mix in 90ml of the infused: Then mix in 90ml of the infused milk
7-Divide the mixture the cupcake cases and: Divide the mixture the cupcake cases and bake for 20-25 minutes until they are golden on top and a thin skewer inserted into the middle of a cupcake comes out clean. Let them cool completely on a wire rack
8-Make the icing by mixing together the: Make the icing by mixing together the butter, icing sugar, cinnamon, ground cloves, cardamom and tea infused milk. For best results use an electric whisk. If the buttercream is too stiff you can add a little more milk
9-Pipe the buttercream onto each cupcake using: Pipe the buttercream onto each cupcake using a piping bag fitted with your chosen nozzle. Or spread on with a spoon
10-Store in an airtight container in a: Store in an airtight container in a cool place, and eat leftovers within 3 days

Last Step:

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• Prep Time: 45 min
• Cook Time: 20 min
• Method: bake

Nutrition

• Calories: 454kcal
• Sugar: 45g
• Sodium: 243mg
• Fat: 24g
• Saturated Fat: 15g
• Carbohydrates: 58g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 89mg