Vanilla Chai Cupcakes
Chai spiced vanilla cupcakes with a lightly spiced vanilla swirl frosting, ready in about 43 minutes total.
Last updated: August 23, 2026
Ingredients
- 1 3/4 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp black pepper
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla bean paste
- 1/2 cup whole milk
- 1/2 cup strong brewed chai tea, cooled
- 1 1/2 cups unsalted butter, softened, for frosting
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2 tbsp heavy cream
- 1/4 tsp ground cinnamon, for frosting swirl
Instructions
Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and black pepper.
In a large bowl, beat 1/2 cup butter and sugar until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each. Mix in vanilla bean paste.
Combine milk and cooled chai tea in a small cup. Add dry ingredients to the butter mixture in three parts, alternating with the milk mixture. Mix just until combined.
Divide batter evenly among liners, filling each about two thirds full.
Bake 16 to 18 minutes, until a toothpick comes out clean. Cool in the pan 5 minutes, then move to a wire rack to cool fully.
For frosting, beat 1 1/2 cups butter until smooth. Add powdered sugar one cup at a time, beating well between additions.
Add vanilla extract and heavy cream. Beat 2 to 3 minutes until light and fluffy.
Set aside 3 tablespoons of frosting and mix in the 1/4 teaspoon cinnamon. Swirl this spiced portion back into the main batch with a few gentle folds, do not fully mix.
Pipe or spread frosting onto cooled cupcakes. Dust with a pinch of extra cinnamon if you like.
Pro Tips
- • Brew the chai tea strong, using two tea bags per cup of hot water, so the flavor holds up after baking.
- • Let the chai tea cool completely before adding it to the batter or it can melt the butter mixture.
- • Do not overmix the frosting swirl, a few folds keeps visible spice ripples instead of one flat color.
- • Room temperature eggs and butter blend smoother and give a more even crumb.
Recipe Details
Timing
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Final Thoughts
These vanilla chai cupcakes give you cozy spice flavor without losing the classic vanilla base everyone loves. Bake a batch and see how fast they disappear from the counter.
Frequently Asked Questions
Can I use chai tea bags instead of loose leaf tea?
Yes, tea bags work fine. Steep two bags in half a cup of hot water for five minutes for a strong brew.
Can I make these cupcakes ahead of time?
Bake the cupcakes up to two days ahead and store them covered at room temperature. Frost them the day you plan to serve for the best texture.
What if I do not have vanilla bean paste?
Swap in the same amount of pure vanilla extract. The paste adds small flecks and a slightly deeper flavor, but extract still works well.
Can I make the frosting less sweet?
Reduce the powdered sugar to 3 1/2 cups and add an extra tablespoon of cream. The frosting will be a little softer but still pipeable.
