Can I confess something? I’m over pumpkin spice lattes. Am I even a real foodie if I don’t like pumpkin spice lattes? They’re too sweet for me, which is ironic given the mountain of buttercream in these photos. (I also don’t like matcha lattes. They taste like grass-flavored milkshakes. Can someone—anyone—please say they feel the same?!) So, when brainstorming new cupcake recipes, I naturally turned to my favorite fancy coffeehouse beverage: a warm chai latte. A dessert you can prepare ahead of time, these chai latte cupcakes are fall must-try whether that means a batch of seasonal cupcakes for your coworkers, a unique contribution to a fall bake sale, an impressive ending to a Friday night dinner party, a Sunday football treat, or even if you just freakin’ love chai tea lattes like I do! What’s not to love? When you combine the airy cupcake base with the rich chai spice buttercream, this dessert pushes all other fall-flavored desserts to the back of the line. I have a feeling you’ll appreciate this autumnal, beverage-inspired cupcake as much as I do!
Tell Me About These Chai Latte Cupcakes
Ease: There are 3 simple parts to these chai latte cupcakes: making the homemade chai spice blend, preparing the chai-infused cupcake using my basic vanilla cupcakes recipe as the base, and mixing up the chai spice buttercream. Texture: The best cupcakes are light and airy, and this chai latte is no exception. Soft, fluffy, and moist, it has an irresistible texture that will delight the most discerning cupcake lovers! In fact, here’s a run-down of my vanilla cupcakes recipe explaining why cake flour, sour cream, and egg whites are KEY to an irresistible texture. Flavor: Chai may be an unusual recipe flavor, but you’ll be impressed with the outcome. Infused with deep, aromatic notes of warm spices, the cupcake is intensely flavoured with a double-jolt of chai flavor by combining the chai latte cupcake WITH the chai spice buttercream. Time: You’ll need to steep the tea for 20-30 minutes, then make the batter and bake the cake for about 20 minutes. That lush buttercream frosting can be prepared while the cupcakes are in the oven. You can complete this recipe in a little over an hour, allowing for cool time before frosting the cupcakes. (If you plan on making mini cupcakes, you’ll shave off about 10 minutes of the total time.)
When cooking or baking, I encourage you to use the best-quality spices you can. While spices don’t necessarily expire, they do tend to lose their flavor and intensity over time and it’s worth replacing them every three to four years. And if you’re ever interested in making your own spice blend, I have an entire post dedicated to homemade pumpkin pie spice.
Overview: How to Make Chai Latte Cupcakes
The full printable recipe is below, but let’s walk through it so you understand each step before you get started. First, here is our chai tea milk that we’ll use in the cupcake batter. This stuff is potent! Because of the chai tea milk and chai spices, the chai cupcake batter is a beautiful shade of caramel. Tip: Fill the cupcake liners only about 2/3 full to avoid overflowing. When it comes to leavening in baking, balance is key. You can learn all about it in my baking powder vs baking soda post. Find out why some recipes—like these chai latte cupcakes—call for both. And here’s the separate page for chai spice buttercream in case you want to pair it with other flavor cakes and cupcakes!
More Chai Inspired Recipes
White Chocolate Chai Snickerdoodles Chai Cinnamon Swirl Bundt Cake Chai Spice Donuts Frosted Chai Spice Snickerdoodles Chai Pumpkin Meringue Pie
