Chai Cupcakes with Cream Cheese Frosting – Easy Fall Dessert

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These fragrant and flavorful Chai Cupcakes capture the warmth of a cozy cup of chai in every bite. Infused with aromatic spices like cinnamon, cardamom, and ginger, and topped with silky cream cheese frosting, this dessert is perfect for fall baking, afternoon tea, or any time you’re craving a sweet, spiced treat. If you’re on the hunt for easy cupcake recipes or unique party desserts, this is your next go-to.

Whether you’re planning a festive gathering or need a comforting weekend bake, these chai-spiced cupcakes deliver both elegance and flavor in a single wrapper.

Why You’ll Love This Recipe

• Warm, comforting chai flavor in every bite

• Simple pantry ingredients—no chai tea bags required

• Soft and fluffy cupcake texture

• Perfectly spiced and balanced—not overpowering

• Crowd-pleasing for holidays, birthdays, or afternoon tea

• Easy to make ahead and frost later

Ingredient Breakdown

All-Purpose Flour: Forms the structure of the cupcakes.
Granulated Sugar: Sweetens the batter and balances the spices.
Baking Powder: Helps the cupcakes rise and stay fluffy.
Ground Cinnamon, Cardamom, Ginger: The essential chai spice trio.
Salt: Enhances the flavor and balances sweetness.
Eggs: Provide richness and help bind the ingredients together.
Milk: Adds moisture—whole or non-dairy both work well.
Unsalted Butter (in batter): Creates a tender, rich crumb.
Powdered Sugar: Base for the cream cheese frosting.
Cream Cheese: Adds tang and creaminess to the frosting.
Vanilla Extract: Enhances both the cupcake and frosting flavor.

Ingredients

• 1 ½ cups all-purpose flour

• 1 cup granulated sugar

• 1 tsp baking powder

• 1 tsp ground cinnamon

• ½ tsp ground cardamom

• ½ tsp ground ginger

• ¼ tsp salt

• 2 large eggs, at room temperature

• ½ cup milk (whole or unsweetened almond milk)

• ½ cup unsalted butter, softened

• 1 cup powdered sugar

• ¼ cup unsalted butter, softened

• 4 oz cream cheese, softened

• 1 tsp vanilla extract

Step-by-Step Instructions

1. Preheat & Prep: Preheat oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners.

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, cardamom, ginger, and salt.

3. Cream Butter & Sugar: In another large bowl, beat the softened butter until smooth. Gradually add the sugar, beating until light and fluffy.

4. Add Eggs & Milk: Beat in the eggs one at a time. Then pour in the milk and mix just until incorporated.

5. Combine Wet & Dry: Add the dry ingredients into the wet mixture gradually, mixing on low until just combined. Don’t overmix.

6. Fill & Bake: Spoon the batter into cupcake liners, filling each about two-thirds full. Bake for 15–18 minutes or until a toothpick inserted into the center comes out clean.

7. Cool Completely: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

8. Make the Frosting: Beat cream cheese and butter until smooth. Add vanilla, then gradually mix in powdered sugar until creamy.

9. Frost & Serve: Pipe or spread the frosting onto cooled cupcakes. Optionally, dust with a pinch of cinnamon.

Pro Tips

• Use room temperature ingredients for smoother mixing and better texture.

• Don’t overmix the batter once you add the flour—this keeps the cupcakes tender.

• Chill the frosting for 10 minutes before piping if it’s too soft.

• Use a cookie scoop to evenly portion the batter.

• Top with chai spice or cinnamon sugar for extra flair.

Ingredient Swaps or Variations

• Make it dairy-free: Use almond milk and vegan butter/cream cheese.

• Add more spice: Try a pinch of ground cloves or nutmeg.

• Frosting swap: Top with whipped cream or vanilla buttercream instead.

• Stuff with filling: Pipe in a dollop of chai pastry cream or spiced caramel.

• Make it mini: Use a mini muffin pan and reduce bake time to 10–12 minutes.

Serving Suggestions

• Serve with a warm mug of chai latte or spiced coffee.

• Add a sprinkle of crushed pistachios or cinnamon on top.

• Pair with fresh berries for a brunch-style dessert tray.

• Serve warm with a scoop of vanilla ice cream for a decadent treat.

Make Ahead + Storage Tips

• Make ahead: Bake the cupcakes a day in advance and frost just before serving.

• Store: Keep cupcakes in an airtight container in the fridge for up to 4 days.

• Freeze: Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature and frost as desired.

• Refrigerate frosting separately if making ahead—bring to room temperature and re-whip before using.

Frequently Asked Questions (FAQ)

Can I use chai tea concentrate instead of dry spices?
You can, but the flavor may be more subtle unless reduced. Stick with ground spices for bolder chai flavor.

Can I make this into a cake instead of cupcakes?
Yes! Pour the batter into a greased 8-inch round pan and bake for 25–30 minutes.

Can I skip the cream cheese frosting?
Absolutely. These cupcakes are flavorful on their own or with a light dusting of powdered sugar.

Can I double this recipe?
Yes, this recipe doubles easily to make 24 cupcakes—perfect for parties.

How do I know when they’re done baking?
Insert a toothpick in the center—if it comes out clean or with a few crumbs, they’re ready.

Notes

• If your spices are old, they may not provide strong flavor. Use fresh for best results.

• For a bakery-style look, use a piping bag with a large round or star tip.

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