The Cozy Cupcake That Captures Spring Spice
Fragrant with cinnamon, cardamom, ginger, and cloves, these Spiced Chai Cupcakes are the perfect balance of warmth and sweetness. Fluffy, tender, and topped with a lightly spiced frosting, they’re like sipping a chai latte in cupcake form—ideal for spring brunches, afternoon tea, or anytime you crave a cozy twist on classic cupcakes.
With chai spice blends trending in 2024 and growing interest in “spiced bakes” and “global dessert flavors,” these cupcakes are the best way to bring exotic comfort into your seasonal baking. They’re simple to whip up, easy to decorate, and even easier to devour.
Why You’ll Love These Cupcakes
- Soft and fluffy texture – Moist crumb with rich spice
- Warming chai flavor – Inspired by your favorite tea
- Perfectly spiced – Balanced, not overpowering
- Dairy-free and vegan friendly – With easy substitutions
- Great for gatherings – Bake ahead, frost later, and impress everyone
Ingredients Overview
For the Cupcakes:
| Ingredient | Amount | Notes & Substitutions |
|---|---|---|
| All-purpose flour | 1 ½ cups | Or gluten-free 1:1 flour |
| Baking powder | 1 ½ tsp | Gives lift |
| Baking soda | ½ tsp | Helps rise and soften |
| Salt | ¼ tsp | Balances sweetness |
| Ground cinnamon | 1 tsp | Base chai spice |
| Ground cardamom | ½ tsp | Floral and warming |
| Ground ginger | ½ tsp | Adds bite |
| Ground cloves | ¼ tsp | Or allspice |
| Sugar (cane or coconut) | ¾ cup | Light brown sugar also works |
| Plant milk (almond/oat) | 1 cup | Or dairy milk |
| Apple cider vinegar | 1 Tbsp | Reacts with baking soda |
| Neutral oil | ⅓ cup | Avocado or vegetable |
| Vanilla extract | 1 tsp | Optional but nice |
For the Frosting:
| Ingredient | Amount | Notes |
|---|---|---|
| Vegan butter or regular | ½ cup | Softened |
| Powdered sugar | 1 ½ cups | Sifted |
| Plant milk | 2 Tbsp | Adjust as needed |
| Chai spice mix | ½ tsp | Cinnamon + cardamom + ginger |
| Vanilla extract | ½ tsp | For depth |
How to Make Spiced Chai Cupcakes
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and all chai spices.
Step 3: Mix Wet Ingredients
In a separate bowl, combine milk, vinegar, sugar, oil, and vanilla. Let sit for 1–2 minutes to activate the vinegar.
Step 4: Combine & Fill
Add wet ingredients to dry and mix until just combined. Do not overmix. Divide batter evenly between cupcake liners (about ¾ full).
Step 5: Bake
Bake for 18–22 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.
Step 6: Make Frosting
Beat softened butter until creamy. Slowly add powdered sugar, chai spices, milk, and vanilla. Whip until fluffy. Pipe or spread onto cooled cupcakes.
Nutrition Snapshot (Per Cupcake – unfrosted, makes 12)
| Metric | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 30 g |
| Sugar | 14 g |
| Fat | 9 g |
| Fiber | 1 g |
| Protein | 2 g |
These cupcakes are lighter than typical bakery versions and spiced just right for spring sipping and snacking.
Storage & Make-Ahead Tips
Room Temperature
Store frosted cupcakes in an airtight container for up to 2 days.
Refrigerator
Keep in the fridge for up to 5 days. Bring to room temp before serving.
Freezer
Freeze unfrosted cupcakes for up to 1 month. Thaw and frost before serving.
Variations & Add-Ins
Add Tea-Infused Milk
Steep 2 chai tea bags in warm milk for 10 minutes before using for a deeper flavor.
Chai Cream Cheese Frosting
Replace butter with vegan or dairy cream cheese for a tangy contrast.
Chai Latte Swirl
Top frosting with a dusting of cinnamon or swirl in espresso drizzle.
Gluten-Free Option
Use a 1:1 gluten-free baking flour for tender, allergy-friendly cupcakes.
Mini Cupcakes
Make 24 minis and bake for 10–12 minutes.
Frequently Asked Questions
Can I make this without chai spice?
Yes—use cinnamon and a pinch of nutmeg for a milder flavor.
Can I use chai tea instead of spice?
Yes—steep strong chai tea in the milk and reduce the added spices slightly.
Is this recipe vegan?
It can be—just use plant milk and vegan butter.
What’s the texture like?
Soft, moist, and springy with a light crumb—not dense or dry.
How can I make them extra fancy?
Pipe frosting into swirls and top with star anise, edible glitter, or a cinnamon stick shard.
Serving Suggestions
- Serve with masala chai, spiced coffee, or golden milk
- Top with toasted coconut or chopped pistachios
- Plate with fresh berries or a drizzle of maple glaze
- Decorate with edible flowers or tea leaves for a spring tea party
- Add to dessert platters or brunch boards
Share Your Chai Creations
Whip up these Spiced Chai Cupcakes, take a cozy snapshot, and tag @YourFoodBlog with #ChaiCupcakeVibes. We feature our favorite reader bakes in our spring showcase!
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