Made with warming spices, these chai cupcakes are one delicious treat. I kept things simple by using vanilla cake mix, which saves so much time and energy. The homemade cream cheese icing is what really sets these cupcakes apart, and it’s super easy to make, too! These cupcakes are perfect for Thanksgiving or holiday parties.
Chai Cupcakes Recipe
I love chai tea so much that I wanted to put it into cupcake form! I infused these chai cupcakes with so much flavor by steeping chai tea bags in the milk and adding chai spice to the batter. They’re so warm and spicy, and the cream cheese frosting balances them out perfectly. With just 10 ingredients, these chai tea cupcakes are so easy to make!
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How to Store
Store chai cupcakes in an airtight container in the refrigerator for up to 3 days. I recommend freezing the cupcakes and frosting separately. Unfrosted chai cupcakes can be frozen in an airtight container for up to 3 months. Cream cheese frosting can be frozen in a Ziplock bag for up to 1 month. Allow cupcakes and frosting to thaw overnight in the refrigerator. You may wish to re-whip the frosting after thawing.
Tips for Success
- If you can’t find chai spice, it’s easy to make your own. Simply combine 4 teaspoons ground cinnamon, 2 teaspoons ground cardamom, 2 teaspoons ground ginger, 2 teaspoons ground allspice, 2 teaspoons ground nutmeg, and 2 teaspoons ground cloves.
- If your cream cheese frosting is too thin, add cornstarch, 1 tablespoon at a time, until the frosting reaches your desired consistency. If your cream cheese frosting is too thick, add milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.
- These cupcakes look great on their own, but I think adding a star anise pod (pictured) really makes them pop. You can buy star anise pods in the spice aisle of the grocery store or online. You could also decorate with cinnamon sticks or dust the cupcakes with ground cinnamon or chai spice for a simpler design.
Chai Cupcakes Recipe
Ingredients
For the Cupcakes
- 1 cup milk
- 2 chai tea bags
- 15.25 ounces vanilla cake mix (1 box)
- 2 teaspoons chai spice
- ⅓ cup vegetable oil
- 3 large eggs
For the Cream Cheese Icing
- ½ cup unsalted butter room temperature (1 stick)
- 4 ounces cream cheese room temperature (½ brick)
- 1 teaspoon pure vanilla extract
- 2½ cups powdered sugar
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Instructions
For the Cupcakes
- Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners. Set aside.
- Place the milk and chai tea bags in a small saucepan set over medium heat. When the milk starts to steam, remove it from the heat and set it aside to steep for 5 minutes.2 chai tea bags, 1 cup milk
- While the tea steeps, in a large bowl, whisk the cake mix and chai spice together. Set aside.2 teaspoons chai spice, 15.25 ounces vanilla cake mix
- In another bowl, stir together the chai milk (make sure to remove the tea bags first), vegetable oil, and eggs.⅓ cup vegetable oil, 3 large eggs
- Add the wet ingredients to the dry and whisk just until no large lumps of flour remain.
- Divide the mixture between the cupcake wells, filling about ⅔ full, and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and cool completely before icing.
For the Cream Cheese Icing
- Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 2 minutes. Make sure to scrape down the sides of the mixer as needed.½ cup unsalted butter, 4 ounces cream cheese
- With the mixer on low speed, add the vanilla followed by the powdered sugar.1 teaspoon pure vanilla extract, 2½ cups powdered sugar
- Once all of the powdered sugar has been incorporated, turn the mixer to high speed and beat until the frosting is light and fluffy, about 1 minute.
- Transfer the frosting to a piping bag fitted with your choice of tip.
- Frost the cupcakes as desired and top with a sprinkle of chai spice, if desired.
Notes
How to Make Chai Cupcakes Step-by-Step
Steep the Tea: Preheat your oven to 350°F, line a 12-count cupcake tin with paper liners, and set aside. Place 1 cup of milk and 1 chai tea bags in a small saucepan set over medium heat. When the milk starts to steam, remove it from the heat and set it aside to steep for 5 minutes.
Whisk the Dry Ingredients: While the tea steeps, in a large bowl, whisk 15.25 ounces (1 box) of vanilla cake mix and 2 teaspoons of chai spice together. Set aside.
Mix the Batter: In another bowl, stir together the chai milk (make sure to remove the tea bags first), ⅓ cup of vegetable oil, and 3 large eggs. Add the wet ingredients to the dry and whisk just until no large lumps of flour remain.
Bake the Cupcakes: Divide the mixture between the cupcake wells, filling about ⅔ full, and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cupcakes: Remove the cupcakes to a wire rack and cool completely before icing.
Beat the Butter: Add ½ cup of unsalted butter and 4 ounces (½ brick) of cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 2 minutes. Make sure to scrape down the sides of the mixer as needed.
Mix the Frosting: With the mixer on low speed, add 1 teaspoon of vanilla extract followed by 2½ cups of powdered sugar. Once all of the powdered sugar has been incorporated, turn the mixer to high speed and beat until the frosting is light and fluffy, about 1 minute.
Frost the Cupcakes: Transfer the frosting to a piping bag fitted with your choice of tip. Frost the cupcakes as desired and top with a sprinkle of chai spice, if desired.
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