Chai Latte Cupcakes!

Chai Latte Cupcakes! If you are just as obsessed with chai as we are, you are going to love these cupcakes! The cupcake is soft, fluffy, and spiced to perfection. And of course, it’s topped with a generous swirl of velvety smooth Chai Whipped Cream Frosting.

You guys! These sweet adorable chai cupcakes are our new favorite thing! From the soft chai latte cupcake, to the fluffy chai frosting, they are perfection. The inspiration for these cupcakes is from Half Baked Harvest.


Milk: We suggest using whole milk, but most other types should work!

Chai tea bag: The Chai tea bag when infused into the milk really adds flavor to these cupcakes, along with the chai spice mix.

Butter: Make sure your butter is room temperature.

Sugar: For this recipe, we just use white sugar.

Greek yogurt: Greek yogurt makes these cupcakes moist! We prefer using greek yogurt, but you can also use sour cream. 

Vanilla extract: Vanilla extract adds a nice flavor.

Eggs: This recipe uses two eggs. Make sure they are room temperature!

Flour: Flour is a basic ingredient in most cupcakes.

Baking powder + Baking soda: Baking powder and baking soda makes the cupcakes rise.

Salt: Salt balances the sweetness in the cupcakes.

The Chai Latte Cupcakes:

The Chai Latte Cupcake has a soft, and moist crumb with of course a ton of chai spice flavor in each bite! It’s a basic vanilla cupcake recipe made in one bowl, but to make it chai flavored, we add a homemade chai spice, and chai milk! So so good.

After piping the cooled cupcakes, you can decorate them with whatever you’d like! We like sprinkling on some cinnamon sugar, a cinnamon stick, and placing on a star anise. We think it looks so cute, and the cinnamon stick and star anise just scream fall!

The Whipped Cream Chai Frosting:

This frosting is our absolute favorite and it’s the only recipe we use for all of our cakes and cupcakes. It’s soft, light, and fluffy. We add the same chai spice that we use in the batter to the frosting to give it that chai flavor. It also has cream cheese, giving it a slightly tangy flavor.

Lastly, if you made these Chai Latte Cupcakes, be sure to leave a comment and/or give this recipe a rating! Also, tag us on Instagram @corrigansisters. We love seeing all our recipes that you guys make! -Aubrey and Tara

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Chai Latte Cupcakes!


Chai Latte Cupcakes! If you are just as obsessed with chai as we are, you are going to love these cupcakes! The cupcake is soft, fluffy, and spiced to perfection. And of course, it’s topped with a generous swirl of velvety smooth Chai Whipped Cream Frosting.


Units Scale

For Chai Spice:

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cardamom

1/4 tsp. freshly grated nutmeg

1/4 tsp. all-spice

1/4 tsp. ground cloves

a pinch of ground black pepper

For Chai Latte Cupcakes:

1/2 cup milk

1 chai tea bag

1/2 cup softened butter

1/2 cup + 2 tbsp. granulated sugar

1/2 cup greek yogurt (or sour cream)

2 tsp. vanilla extract

2 large eggs

1 + 1/4 cup all-purpose flour

3/4 tsp. baking powder

1/8 tsp. baking soda

1/4 tsp. salt

For the Whipped Cream Chai Frosting: 

4oz. softened cream cheese

1 cup powdered sugar

1 cup heavy whipping cream

For topping: (optional)

cinnamon sugar

cinnamon sticks

star anise


1. Preheat oven to 350 degrees F and line a cupcake tin with 12 cupcake liners.

2. To make the Chai Spice: In a small bowl, whisk together 2 tsp. ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground cardamom, 1/4 tsp. freshly grated nutmeg, 1/4 tsp. all-spice, 1/4 tsp. ground cloves, and a pinch of ground black pepper. Set aside.

3. To make the Chai Latte Cupcakes: Simmer 1/2 cup milk in a small saucepan, and steep 1 chai tea bag into the milk for 10 minutes. Meanwhile, with a hand mixer cream together 1/2 cup softened butter, with 1/2 cup + 2 Tbsp. granulated sugar until light and fluffy.

4. Add in 1/2 cup greek yogurt, and 2 tsp. vanilla extract. Beat until combined. Add in 2 large eggs, and beat that. Now, add in the dry ingredients: 1 + 1/4 cup all-purpose flour, 3/4 tsp. baking powder, 1/8 tsp. baking soda, 1/4 tsp. salt, and about 3/4 of the chai spice we made earlier. Beat that, then add in the chai milk. Beat once more until smooth and combined.

5. Evenly divide the batter into the lined cupcake tin. Bake at 350 degrees F. for about 20-25 minutes, or until a toothpick inserted comes out clean.

6. To make the Whipped Cream Chai Frosting: In a large bowl, with a hand mixer beat together 4oz. softened cream cheese, 1 cup powdered sugar, and the rest of the chai spice. In a separate bowl, whip 1 cup heavy whipping cream until stiff peaks. Fold the whipped cream into the cream cheese mixture.

7. Pipe the cooled cupcakes top with a sprinkle of cinnamon sugar, a cinnamon stick and a star anise. Enjoy!

  • Prep Time: 10 mins,
  • Cook Time: 25 mins.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 cupcake
  • Calories: 225

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