clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chai Latte Cupcakes!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


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