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Chai Spice Cupcakes with Cinnamon Buttercream

Moist, fluffy cupcakes infused with real masala chai tea and warm autumn spices, topped with a whipped cinnamon buttercream frosting and rustic garnishes.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 Cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chai Infused Milk
  • 1 cup whole milk
  • 4 bags chai tea black tea blend
Cupcake Batter
  • 1.75 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cardamom
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large, room temp
  • 1 tsp vanilla extract
Cinnamon Buttercream
  • 1 cup unsalted butter softened
  • 3.5 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
Garnish
  • 12 star anise whole
  • 12 cinnamon sticks

Equipment

  • Muffin tin
  • Cupcake liners
  • Stand mixer or hand mixer
  • Piping bag and star tip
  • Saucepan

Method
 

  1. Heat milk in a saucepan until simmering. Remove from heat, add tea bags, and steep for 20 minutes. Squeeze bags and cool milk.
  2. Preheat oven to 350°F (175°C) and line a muffin tin with papers.
  3. Whisk together flour, baking powder, salt, and all spices in a medium bowl.
  4. Cream butter and sugar on medium-high speed until light and fluffy (3-4 mins).
  5. Beat in eggs one at a time, followed by vanilla extract.
  6. Alternate adding dry ingredients and cooled chai milk to the butter mixture, starting and ending with flour.
  7. Fill cupcake liners 2/3 full. Bake for 18-20 minutes until a toothpick comes out clean.
  8. Cool completely on wire racks.
  9. Whip butter for frosting for 5 minutes until pale. Gradually add powdered sugar.
  10. Add cream, vanilla, and cinnamon. Whip on high for 3 minutes until fluffy.
  11. Pipe frosting onto cupcakes and garnish with star anise and cinnamon sticks.

Notes

Ensure ingredients are at room temperature for the best emulsion.