These homemade Chai Latte cupcakes combine comforting chai spices with the rich flavor of brown butter. Each light and fluffy cupcake is topped with a silky smooth spiced frosting that is unbeatable!
Searching for more fall treats? Try my Apple Crumb Bars, Caramel Apple Cupcakes, and Pumpkin Bars with Cream Cheese Frosting! All top rated recipes right here on the site!
RECIPE FEATURES
- My FAVORITE Cupcake: I have over 80 cupcake recipes I have shared and these are easily my all-time favorite.
- Perfect Fall Flavor: While you can make these cupcakes all year long, and you should, these land pretty well in the fall flavor category.
- Freezer Friendly: You can make the cupcakes and frosting in advance and keep frozen separately for up to 3 months.
While I LOVE pumpkin, I’m starting to realize that chai has a special place in my heart that might outshine the classic fall flavor. These cupcakes were such a surprising delight. Filled with the warming flavors of cinnamon, cloves, and nutmeg… It’s a fall flavor that is award worthy.
These are the perfect treat to make ahead of time, which make them perfect for parties and holidays. Everyone will love this recipe. Everything from the soft and tender cake to the silky smooth frosting is drool worthy.
CHAI LATTE CUPCAKE INGREDIENTS
These easy cupcakes are from scratch, and while they won’t be as simple as some of my cake mix recipes, they are bakery worthy and worth the extra effort. Most ingredients are pantry staples and probably already in your kitchen! Here is what you need for the cupcakes:
- Chai Tea: I really enjoy the flavor of Tazo. I mixed according to the box, with milk, to get exactly 1 cup of chai.
- Cake Flour: Cake flour has a lower protein to all-purpose, which can give you a lighter fluffy texture. However, you don’t need to run to the store to buy any. Simply place 2 tablespoons of cornstarch into the bottom of a 1 cup measuring cup. Fill the remainder with all-purpose flour.
- Leavening Agents: Baking powder and baking soda is used to add lift to the cake. Be sure to double check the expiration dates and use fresh ingredients for the best results.
- Chai Spice: I made a mixture of spices, like cinnamon and cardamom, to create my own chai spice flavor. This is added to the cake and the frosting. Find the recipe in the card below.
- Brown Butter: Do you have to brown your butter? No. But you should definitely try it! Browned butter adds an almost nutty caramel flavor that is what really sends these cupcakes over the top.
- Sugar: Granulated, or white, sugar is what adds the perfect sweetness to the cake.
- Eggs: Use room temperature eggs to help incorporate them into the batter quickly and evenly.
- Vanilla: Just a touch of vanilla extract to balance flavors.
- Sour Cream: Adds a surprisingly amazing tartness that is bakery worthy. You could also substitute this with plain yogurt in a pinch.
See the recipe card below for the frosting ingredients and instructions.
EASY CHAI CUPCAKES
- PREP: Preheat the oven to 350 degrees. Prepare 1 cup of chai per the instructions on the back of the box, using milk. Line muffin tins with paper liners and set aside while you make the batter.
- MIX: Whisk the dry ingredients together, including the chai spice, until incorporated. Set aside and whip the brown butter with the sugar. Mix until this is fluffy and fully combined, about 2 minutes. Add the eggs and vanilla. Alternate adding the dry ingredients with the prepared chai tea. Finish by folding in the sour cream.
- BAKE: Divide the batter between the prepared cupcake liners, filling 2/3 full. Bake 12-15 minutes, or until a toothpick poked into the center of the cake comes out clean.
- FROST: Make the frosting while the cupcakes cool. Using a pipping bag, or spoon, add the frosting to the top of each cupcake.
HOW TO BROWN BUTTER
Brown butter is nothing new here. I use it in my Banana Bars and favorite Chocolate Chip Cookies. Both constantly requested for parties and swoon worthy. So how exactly do you brown butter?
- Place the butter into a shallow pan over medium heat.
- Cook and stir consistently until the butter begins to turn toasty brown and smells nutty.
- Remove the pan from the heat and pour into a bowl to cool slightly.
HELPFUL TOOLS
- Cupcake Liners: I’m a big fan of neutral cupcake liner (affiliate) colors. I feel like the star of the show should be the cake itself, but you can find dozens of color options (affiliate).
- Scoop: I’m obsessed with my cookie scoop (affiliate). I use it for cookies BUT I also use it to evenly fill cupcake liners. This ensures perfect sized cupcakes every single time.
Recipe Notes:
Yes. You can substitute an equal amount of all-purpose flour for the cake flour called for in this recipe. The end result will still be delicious, just slightly less tender.
These cupcakes will last up to 4 days if stored properly. You can extend the life of the cupcake by keeping them stored inside the refrigerator. However, this could potentially dry out the cake. Be sure to keep them covered.
The best way to keep your cupcakes fresh is to keep them stored in an airtight container. This ensures the cake stays moist and the frosting stays soft. I really love my cupcake container (affiliate). If you bake often, this is an amazing addition to the kitchen.
Yes! Bake and cool the cupcakes completely. Freeze by placing in a single layer in a zip top bag or airtight container. Store the frosting separately.
MORE MUST-TRY CUPCAKE RECIPES
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Easy Chai Latte Cupcakes
Ingredients
Chai Spice
- 1/2 teaspoon cardamom ground
- 1/2 teaspoon allspice ground
- 1/2 teaspoon nutmeg ground
- 1/2 teaspoon cloves ground
- 1 teaspoon cinnamon ground
- 1½ teaspoon ginger ground
For the Cupcakes
- 1 cup chai latte* prepared
- 1¾ cup cake flour*
- 1 tablespoon chai spice
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown butter*
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
For the Frosting
- 1 cup butter softened
- 3 cups powdered sugar
- 3/4 teaspoon chai spice
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
Chai Spice:
- Combine all of the ingredients listed for the chai spice. Stir together and set aside.
Cupcakes:
- Preheat the oven to 350 degrees. Line 2 cupcake tins with paper liners and set aside.
- Prepare 1 cup of chai latte per the instructions on the back of the container, being sure to use milk. Set aside.
- In a medium measuring cup, or small bowl, whisk together the flour, 1 tablespoon chai spice, baking powder, baking soda, and salt. Set aside.
- Place the butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Beat at medium speed for 1 minute, or until fluffy.
- Add the eggs, one at a time, followed by the vanilla extract.
- Slowly stir in half of the dry ingredients followed by half of the chai spice. Repeat with both until incorporated into the batter.
- Fold in the sour cream.
- Divide the batter between your prepared muffin cups, filling roughly 2/3 full.
- Bake 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before frosting.
Frosting:
- Place the butter into the bowl of an electric mixer fitted with the paddle attachment. Beat at medium speed for 2 minutes, or until fluffy.
- Scrape the sides of the bowl with a spatula and stir in the chai spice with the powdered sugar, one cup at a time, at low speed.
- Once combined, add the heavy cream and vanilla extract. Set the mixing speed to medium and allow to mix for 5 minutes, scraping the sides of the bowl once halfway through.
- Pipe or spread the frosting onto the cooled cupcakes and enjoy.
Notes
- I really enjoy the flavor of Tazo. I mixed according to the box, with milk, to get exactly 1 cup of chai.
- Cake flour has a lower protein to all-purpose, which can give you a lighter fluffy texture. However, you don’t need to run to the store to buy any. Simply place 2 tablespoons of cornstarch into the bottom of a 1 cup measuring cup. Fill the remainder with all-purpose flour.
- Brown butter isn’t required, but it does add a delicious nutty almost caramel flavor to the cupcakes.
- Place the butter into a shallow pan over medium heat.
- Cook and stir constantly until the butter begins to turn toasty brown and smells nutty.
- Remove the pan from the heat and pour into a bowl to cool slightly.
Nutrition
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