Imagine the warm, spiced aroma of chai wafting through your kitchen as soft cupcakes rise in the oven—and then topping them with creamy, dreamy vanilla bean frosting? Pure cozy magic. Whether you’re baking for a brunch, a book club, or just a sweet afternoon moment for yourself, these Chai Spice Cupcakes are a hug in dessert form. Let’s make something special together!
Why You’ll Love This Recipe
On a chilly fall afternoon, I whipped these up for a cozy tea with friends—and let’s just say, they didn’t last long. That hint of spice nestled into a tender cupcake crumb, paired with silky frosting flecked with real vanilla? Instant classic.
- Warm chai spice makes each bite feel like a hug
- Tender, delicate crumb with rich flavor layers
- Frosting infused with real vanilla bean—so luxe!
- Simple to make, but tastes bakery-level fancy
- Perfect for tea time, brunch spreads, or gifting
Ingredients Breakdown
Essentials
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons chai spice blend (see Pro Tips)
- 1/2 cup whole milk
- 1/2 cup (1 stick) unsalted butter, softened (for frosting)
- 2 cups confectioners’ sugar, sifted
- 2–3 tablespoons milk or heavy cream
- 1–2 teaspoons vanilla bean paste or seeds from 1 vanilla bean
- Pinch of salt (for frosting)
Pro Tips
- DIY Chai Spice Blend: Mix 1 1/2 tsp cinnamon, 1/2 tsp cardamom, 1/4 tsp ground ginger, and 1/8 tsp cloves. Optional: add a pinch of nutmeg or black pepper for warmth.
- Use room-temp ingredients for a smoother batter and fluffier texture.
- Whole milk helps create a richer cupcake—use it if you can.
- Sift powdered sugar for a lump-free, cloud-light frosting.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, salt, and chai spice blend.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each, then stir in vanilla extract.
- With the mixer on low, alternate adding the dry ingredients (in 3 parts) and milk (in 2 parts), beginning and ending with dry. Mix just until smooth—don’t overbeat!
- Divide batter evenly among muffin cups, filling each about 2/3 full.
- Bake for 18–20 minutes or until a toothpick comes out clean. Cool in pan 5 minutes, then move to a wire rack to cool completely before frosting.
- For frosting, beat butter until creamy, about 1–2 minutes. Add sifted sugar gradually, mixing on low.
- Add 2 tbsp milk or cream, vanilla bean paste (or seeds), and salt. Beat on medium-high for 2–3 minutes until fluffy. Adjust consistency with more milk or sugar if needed.
- Once cupcakes are cool, frost generously using a piping bag or spatula. Garnish as desired.
Chef’s Tips and Tricks
- Overmixing leads to tough cupcakes—fold gently just until combined.
- Add citrus zest (like orange or lemon) to enhance the chai spice with brightness.
- Let cupcakes cool completely before frosting or the frosting may melt.
- Vanilla bean paste gives the frosting incredible aroma—worth the splurge!
Recipe Variations and Serving Suggestions
- Dairy-Free? Use plant-based butter and dairy-free milk—works well!
- Gluten-Free? A 1:1 GF flour blend can be swapped in—texture may vary slightly.
- Fancy Toppings: Add a cinnamon stick, edible gold, or pearl sugar for a café-style finish.
- Serving Idea: Pair with a hot chai latte or spiced cider for the full cozy treat moment.
FAQs
Can I make these ahead of time?
Yes! Bake cupcakes a day ahead and store in an airtight container. Frosting can also be prepped in advance—just bring to room temp and re-whip before using.
Can I use store-bought chai spice?
Absolutely. If you have a chai blend in your pantry, feel free to use it—just make sure it’s a dry spice blend without added sugar or tea leaves.
What’s the easiest way to frost them beautifully?
Use a large piping tip like a Wilton 1M for a classic swirl. No piping bag? A zip-top bag with the tip cut off works too!
Recipe Card
Prep Time: 15 minutes
Cook Time: 18–20 minutes
Total Time: 30–35 minutes
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons chai spice blend
- 1/2 cup milk
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups confectioners’ sugar, sifted
- 2–3 tablespoons milk or cream
- 1–2 teaspoons vanilla bean paste or seeds from 1 vanilla bean
- Pinch of salt (for frosting)
Instructions:
- Preheat oven to 350°F (175°C). Line a muffin tin.
- Make cupcake batter combining wet and dry ingredients as described.
- Bake 18–20 minutes. Cool before frosting.
- Whip butter, then add sugar, milk, vanilla bean paste, and salt to make the frosting.
- Frost cooled cupcakes. Enjoy!
Nutrition: ~290 calories per cupcake
If you try this recipe, I’d love to hear how it turned out! Leave a comment below or tag @thekitchensaid on Instagram so we can all drool over your chai cupcake creations. 💛
