Chai Latte Cupcakes
October 21, 2022 by admin

What would you say to a great chai latte on a crisp fall day? I’ve been preparing such cozy bakes with the weather cooling down, that I’m in a chai everything mood! I’m also basically constantly cold, so a warm sweater and fuzzy socks are even more toasty when paired with a sweet treat full of warm spices like cardamom, cinnamon, nutmeg…bliss.

Before we get started, can we just take a second to pick a bone with people who say “chai tea”? By definition, “chai” means “tea”. So essentially, you’re saying “tea tea”. That which by any other name would smell as delicious, these fluffy and adorable cupcakes are made with infused milk, and those warm fall spices that make us all want to stay in bed juuuuust a little longer, ideally with a great book. Paired with spiced buttercream, a sprinkle of cinnamon sugar for crunch and a little décor, your chai latte in cupcakes are ready for sweater weather!

Chai infused milk

  • 150 ml milk, 2%
  • 4 Chai tea bags


  • 135g unsalted butter, softened
  • 120g golden yellow sugar
  • 200g all purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp ground cinnamon
  • ½ tsp ground cardamom
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 90ml chai infused milk
  • ½ cup chopped pecans


  • 250g unsalted butter, softened
  • 225g powdered sugar, sifted
  • 3 tsp chai infused milk
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1/8 tsp ground cardamom
  • ¼ tsp salt

Cinnamon sugar

  • ½ tbsp demerara sugar
  • Large pinch of cinnamon

Decorations (optional)

Star anise and cinnamon sticks

Make chai infused milk

In a small saucepan, warm the milk until hot but not boiling. Remove from heat and add the tea bags. Leave to infuse 10-15 minutes. Squeeze tea bags well, discard, and set infused milk aside.

Make sponge

Preheat the oven to 350F. Sift together all the dry ingredients: flour, spices, salt, baking powder, baking soda. Cream together the butter and golden yellow sugar until light and fluffy. Add the eggs and vanilla extract. Add the dry ingredients, careful not to overmix. Add 90 ml of the chai infused milk, and the ½ cup chopped pecans. Pipe batter into prepared and lined cupcake pan. Bake 12-15 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Let cool in the pan for 1 min, then gently remove cupcakes to a cooling rack. Let cool completely before frosting.

Make buttercream

Place all buttercream ingredients in the bowl of a stand mixer with the paddle attachment. Mix together well, until sugar is dissolved and frosting is light, fluffy and voluminous. Pipe onto cupcakes using your desired piping tip (I used Wilton 1M).

Make cinnamon sugar

Place demerara sugar and cinnamon in a small bowl. Rub together using your fingertips. Sprinkle onto frosted cupcakes and top with star anise and half a cinnamon stick (optional).

Follow me

About me

I'm Alina and I love making fabulous desserts. My goal is to teach you how to make delicious desserts from scratch to impress your guests, friends, and family!

Follow me

Subscribe to

Baking with Alina