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Chai Cupcakes

Tender, moist, full of flavor chai spiced cupcakes frosted with cream-cheese frosting

Course Dessert
Cuisine American
Keyword chai, chai cupakes, chai dessert, fall cupakes
Prep Time 15 minutes
Cook Time 25 minutes
Servings 9 Cupcakes
Author Dikla


  • 1 2/3 Cups Cake Flour (200 g / 7 oz)
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp clove
  • 1/4 tsp cardamom
  • 6 TBS Unsalted butter softened (90 g / 3 oz)
  • 3/4 Cup Light brown sugar (150 g / 5.5 oz)
  • 1/4 Cup Sugar (50 g / 2 oz)
  • 2 Large Eggs
  • 3/4 Cup Chai tea, at room temperature (180 ml / 6 oz)


  1. In a medium bowl, sift together the flour, baking powder, salt, and spices. Set aside.

  2. In a bowl of a standing mixer, beat on medium-high the butter, and sugars until light and fluffy about 4-5 minutes. Scrape the bottom and sides of the bowl.

  3. Add the eggs one at a time, waiting for each egg to fully incorporate before adding the next.

  4. Add the flour mix, alternating with the chia tea in three additions starting and ending with the flour.

  5. Allow the batter to rest while you warm up the oven to 350F and line a muffin pan with cupcakes liners.

  6. Once the oven is ready, divide the batter between the liners. (if you fill each 3/4 full it will yield 9 cupcakes)

  7. Bake for 22-25 minutes or just until a toothpick comes out dry from the center of the cupcakes and the top of the cupcakes is no longer shiny,

  8. Remove from the oven and let cool completely before frosting.