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Chai Cupcakes Recipe

Chai Cupcakes Recipe

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 YIELD: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


  • 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 in 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.

Nutritional Facts

1 each: 377 calories, 14g fat (9g saturated fat), 54mg cholesterol, 209mg sodium, 61g carbohydrate (46g sugars, 0 fiber), 3g protein.

Reviews for Chai Cupcakes

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rllewis7 User ID: 7124309 253992
Reviewed Sep. 12, 2016

"I found this recipe to have the perfect amount of spice and chai flavor! Very good."

ckowalski2015 User ID: 8640925 238332
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."

fnstlug User ID: 3658849 225381
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."

Ballinrobe User ID: 650252 217903
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."

[email protected] User ID: 5237687 216637
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!"

lahupe User ID: 6323480 216489
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."

cooker69 User ID: 2650914 216476
Reviewed Dec. 31, 2014

"where is the chia seeds or chia tea?"

CookingMamaSupreme User ID: 8131747 109310
Reviewed Nov. 30, 2014

"The taste was good, but I found I needed a fair bit more liquid. The 1st batch turned into scones. The 2nd batch turned out perfect after adding extra milk."

kcudworth User ID: 1670349 114570
Reviewed Sep. 23, 2014

"I made these today and they were Fantastic!!!"

Kimberly Hines User ID: 1929928 109309
Reviewed Apr. 22, 2014

"These are amazing! I can't wait to make them again."

hchambers User ID: 7140928 115918
Reviewed Dec. 26, 2013

"Very good cupcakes. I love chai and these have great flavor. I used a cream cheese frosting and added a bit of cinnamon to that and it was superb."

Peispuds User ID: 7095933 182537
Reviewed Dec. 15, 2013

"These are so moist and super delicious !"

dcscake_OH User ID: 228890 115916
Reviewed Nov. 17, 2013

"If you like chai you will loved these. I, took added pecans, They are so good."

jasminthebaker User ID: 7169841 114569
Reviewed Mar. 10, 2013

"Are these cupcakes very moist or is it more on the drier side?"

sandjoy User ID: 2092052 149266
Reviewed Feb. 10, 2013

"I also took the advice of adding nuts and white chocolate chips. They are addictively awesome!"

KuipoBakes User ID: 6368493 190507
Reviewed Feb. 9, 2013

"I followed the batter and frosting directions exactly. However I wanted to make a cake instead of cupcakes so I put it all in one 9" round pan and baked it for about 40 minutes. It turned out perfectly, love the spice flavoring."

JoAnneT User ID: 2225870 149261
Reviewed Dec. 9, 2012

"Very tasty! Nice & different"

stjohnisle User ID: 3228356 177320
Reviewed Dec. 3, 2012

"I have made a similar recipe that includes the same ingredients plus some walnut pieces and white chocolate chunks. I also prefer the cream cheese frosting so added the chai spicess to the cream cheese. It is fabulous. Using this basic recipe and adding the above is a fabulous tasting cupcake!"

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