Chai Cupcakes
Hey there, and welcome back, friends.
You are in for a comforting treat!
Chai Cupcakes
Chai cupcakes are the perfect fall dessert. They are warm and spicy, with just the right amount of sweetness. They are made with a homemade chai spice blend and topped with a fluffy buttercream frosting.
Fall is my favorite season, which always means baking fall-inspired things in my kitchen for my family, like chai cupcakes with warm spices like cinnamon, cardamom, cloves, and ginger.
I can’t help but love watching the leaves turn color, and the weather get cooler. It is the best time to start baking!
I always have cupcakes on my mind because I love cupcakes, especially fall-inspired cupcakes. These cupcakes are filled with spices that make a cup of chai so comforting and delicious.
The cupcakes are topped with a fluffy buttercream frosting made with simple ingredients like butter, powdered sugar, vanilla, and heavy cream. The cupcake is light, fluffy, and filled with the perfect amount of chai spice.
If you’re not a fan of pumpkin, then these chai cupcakes will be a hit for you!
Chai Cupcake Ingredients
These cupcakes are made with simple pantry ingredients and a homemade chai spice blend.
- some spices like ginger, cinnamon, cardamom, & cloves
- ground pepper
- unsalted butter
- granulated sugar
- a large egg
- pure vanilla extract
- cake flour
- baking powder
- salt
- milk
- powdered sugar
- heavy cream
How to Make Chai Cupcakes
Preheat the oven to 350 degrees F. Line a 12-cup muffin cup with cupcake liners.
Mix ginger, cinnamon, cardamom, cloves, and pepper in a small bowl. Set aside. We will be dividing this.
In a large bowl, cream the butter and sugar until light and fluffy, about 5-7 minutes on medium-high speed.
Beat in the egg and vanilla extract.
In a small bowl, combine the flour, baking powder, salt, and 1 ½ teaspoon of the spice mixture from above.
Alternatively, add the flour mixture and milk to the cream mixture, beating well after each addition.
Fill each muffin cup about two-thirds full.
Bake cupcakes until a toothpick inserted in the middle comes out clean, about 24-28 minutes. Let cool for 10 minutes before removing it from the pan and letting it cool completely on a wire rack.
To make the frosting, beat the butter until fluffy, about 3-4 minutes, on medium-high. Beat the powdered sugar, vanilla extract, and remaining spice mixture on low speed. Add in the heavy cream and beat on low for 1 minute, then increase speed to medium-high and beat until fluffy.
Decorate cupcakes with frosting with decorating tips as desired.
How to store Chai Cupcakes
Store the cupcakes at room temperature in an airtight container for up to 3 days or the refrigerator for up to 5 days. These cupcakes can also be frozen for up to 3 months. Unthaw the cupcakes at room temperature.
More Cupcake Recipes
I love cupcakes, and below are a few of my favorites that I know you will love too!
- S’mores Cupcakes
- Pumpkin Cupcakes
- Hummingbird Cupcakes
- Apple Spice Cupcakes
- Pumpkin Spice Latte Cupcakes
- Brown Sugar Cupcakes
What do you think of this amazing chai cupcake recipe? What would you serve with these cupcakes? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Chai Cupcake Recipe
Chai Cupcakes
Chai cupcakes are the perfect fall dessert. They are warm and spicy, with just the right amount of sweetness. They are made with a homemade chai spice blend and topped with a fluffy buttercream frosting.
Ingredients
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
- 1/8 teaspoon ground pepper
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, at room temperature
- ½ teaspoon pure vanilla extract
- 1 ½ cups cake flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 2/3 cup milk
- Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- ¾ teaspoon pure vanilla extract
- 2-3 tablespoons heavy cream
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin cup with cupcake liners.
- Mix ginger, cinnamon, cardamom, cloves, and pepper in a small bowl. Set aside. We will be dividing this.
- In a large bowl, cream the butter and sugar until light and fluffy, about 5-7 minutes on medium-high speed. Beat in the egg and vanilla extract.
- In a small bowl, combine the flour, baking powder, salt, and 1 ½ teaspoon of the spice mixture from above.
- Alternatively, add the flour mixture and milk to the cream mixture, beating well after each addition.
- Fill each muffin cup about two-thirds full.
- Bake cupcakes until a toothpick inserted in the middle comes out clean, 24-28 minutes. Let cool for 10 minutes before removing from the pan and letting cool completely on a wire rack.
- To make the frosting, beat the butter until fluffy, about 3-4 minutes on medium-high. Beat in the powdered sugar, vanilla extract, and remaining spice mixture on low speed. Add in the heavy cream and beat on low for 1 minute, then increase speed to medium-high and beat until fluffy.
- Decorate cupcakes with frosting with decorating tips as desired.
Notes
Recipe adapted from Taste of Home
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 270Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 171mgCarbohydrates: 59gFiber: 0gSugar: 44gProtein: 3g