Chai Cupcakes Recipe
Chai Cupcakes Recipe photo by Taste of Home

Chai Cupcakes Recipe

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4.5 17 16
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You'll get a double dose of the spicy blend that's frequently used to flavor tea in these moist single-size cakes. Both the cupcake and frosting use the blend, which combines some of the best flavors of the season. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES: 12 servings


  • 1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
  • 1/8 teaspoon pepper
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup 2% milk
  • 6 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 3 to 4 tablespoons 2% milk
  • Ground cinnamon

Nutritional Facts

1 cupcake equals 377 calories, 14 g fat (9 g saturated fat), 54 mg cholesterol, 209 mg sodium, 61 g carbohydrate, trace fiber, 3 g protein.


  1. In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition.
  3. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. In a large bowl, beat butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes; sprinkle with cinnamon. Yield: 1 dozen.
Originally published as Chai Cupcakes in Taste of Home Christmas Annual Annual 2011, p130

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Reviewed Nov. 29, 2015

"Amazingly moist and so much chai flavor! I had no cake flour so I added two tablespoons of corn starch to my all purpose flour. Also skipped the added sprinkling of cinnamon on the frosted cupcakes - it was completely unnecessary. Do be careful to not overfill the cupcake liners though, as when the cupcakes rise too high they create a "mushroom-like" cap that can separate from the cupcake base when you remove them from the pan. In this scenario a little frosting will put the two parts back together, but it is best avoided from the start. I topped mine with a decorative mini-candy came (it is Christmas time after all) and some slivered pecans. These were a big hit with friends."

Reviewed Apr. 25, 2015

"Very moist and deliciously spicy. Frosting is a little too sweet for me. P. S. I tried to make these into mini cupcakes and it did not work out well. The cupcakes are so soft and sticky that I had a lot of trouble getting them out of the pans. I made a couple normal cupcakes with cupcake liners and it was WAY easier."

Reviewed Jan. 15, 2015

"This sounded so good but was so disappointing. The flavor just was not there and to add nuts and or, I don't see as helping so will not make again! I made the recipe as printed and did the cream cheese frosting."

Reviewed Jan. 1, 2015

"I was so amazed at how light and flavorful these are! The spices are just right. I also like allspice and add 1/2 t. of that spice. Great!"

Reviewed Dec. 31, 2014

"To cooker69, Chia seeds are not the same as Chai. The spices in the cupcakes are the same spices used to make Chai Tea. Tea is not one of the ingredients although maybe you could substitute some of the liquid with Chai Tea. These were very good. I love the combination of the cinnamon, ginger, cardamom and cloves."

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