![['Close-up view of a fluffy Chai cupcake topped with cream cheese frosting and a sprinkle of cinnamon.', 'Side angle of a freshly baked Chai cupcake, showcasing its moist texture and spiced frosting.', 'Detailed image of a Chai cupcake with rich frosting, surrounded by a soft, light-colored background.', 'Mouthwatering Chai cupcake, featuring a smooth cream cheese frosting and hints of spices on top.']](https://quickflavorfix.com/wp-content/uploads/2026/07/chai-cupcakes_1_U1.webp)
Chai Cupcakes
Delight in these aromatic chai-spiced cupcakes topped with creamy frosting, perfect for cozy gatherings or special treats.
Ingredients
Spice Mix
- 1 teaspoon ground cinnamon
- 0.75 teaspoon ground ginger
- 0.25 teaspoon ground cardamom
- 0.125 teaspoon ground nutmeg
- 0.125 teaspoon ground allspice
- 0.125 teaspoon ground cloves
Dry Ingredients
- 1.125 cups all-purpose flour
- 1.25 teaspoons baking powder
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.33 cup dark brown sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 0.5 cup buttermilk
Frosting
- 0.67 cup full-fat cream cheese, at room temperature
- 0.67 cup unsalted butter, at room temperature
- 3.33 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon (or more to taste)
Instructions
- Preheat oven to 350°F/180°C; line muffin tin with liners.
- Mix dry ingredients; beat butter and sugars until fluffy. Add eggs and vanilla, then alternate dry ingredients and buttermilk.
- Divide batter into liners; bake 15 minutes. Cool completely.
- Beat butter and cream cheese until smooth; add powdered sugar gradually, then vanilla and cinnamon. Frost cooled cupcakes.
- Store in airtight container in fridge for up to 3 days. Bring to room temperature before serving.
Notes
Ensure not to overmix the batter for light cupcakes.