Welcome to your new favorite cozy treat! These delightful Chai Cupcakes with Cream Cheese Frosting are a perfect blend of warm, aromatic chai spices and a super fluffy texture. Topped with a rich, tangy cream cheese frosting, they are utterly irresistible. Whether you’re celebrating a holiday, hosting a gathering, or simply craving something special, these cupcakes hit all the right notes.
Why You’ll Love These Chai Cupcakes
You are going to adore this recipe for so many reasons. The unique and comforting flavor profile of chai, perfectly complemented by creamy frosting, creates a truly memorable dessert. Our easy-to-follow instructions make baking these chai spice cupcakes a breeze, even for beginners. They look impressive, making them ideal for entertaining guests without stress. Plus, these cupcakes are a fantastic make-ahead option, saving you time when you need it most. You can also easily customize the spice blend to match your preference.
Ingredients
Gathering your ingredients is the first step to creating these delicious Chai Cupcakes with Cream Cheese. This recipe uses standard pantry staples combined with a fragrant blend of spices to achieve that signature chai flavor. Make sure all your dairy and eggs are at room temperature for the best results.
According to baking experts, using room temperature ingredients in baking helps them combine more evenly, leading to a smoother batter and a lighter texture.
For the Chai Cupcakes
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. ground cardamom
- 3/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. allspice
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1/4 cup sour cream
- 3/4 cup milk
For the Cream Cheese Frosting
- 8 oz. cream cheese, softened to room temperature
- 1/2 cup (one stick) unsalted butter, softened to room temperature
- 3 1/3 cup confectioners’ sugar
- 1 tsp. vanilla extract
- 1/8 tsp. salt
Notes & Substitutions
Feel free to adjust the chai spice blend to perfectly match your taste preferences. For instance, add a pinch more cardamom or a touch less ginger. You can substitute buttermilk for the milk and sour cream combination; use 1 cup total. If you do not have cream cheese, mascarpone cheese or Neufchâtel cheese are good alternatives for the frosting. For a gluten-free option, use a 1:1 gluten-free baking flour blend. Dairy-free milk and butter substitutes work well in the cupcakes, and dairy-free cream cheese and butter can be used for the frosting.
Equipment
Making these cupcakes requires only common kitchen tools. You will need a standard cupcake pan and paper liners to bake them. For mixing, grab a few mixing bowls and an electric mixer, either a stand mixer or a hand mixer. A rubber spatula helps scrape down the sides of bowls. Measuring cups and spoons ensure accuracy. Finally, a wire rack allows your cupcakes to cool completely. An optional piping bag and tip helps create beautiful frosting swirls.
Instructions
Creating these delightful Chai Cupcakes with Cream Cheese Frosting is a straightforward process. Follow these steps carefully for fluffy cupcakes and smooth, creamy frosting every time. Remember to use room temperature ingredients for optimal mixing and texture.
For the Chai Cupcakes
Preheat your oven to 350 degrees F (175 C). Line a cupcake tin with paper liners and set it aside. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, allspice, and cloves. Set this dry mixture aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar on medium-high speed until they are light and fluffy, which takes about 2-3 minutes. Add the eggs one at a time, beating until each is well blended into the mixture. Stir in the sour cream and vanilla extract, then beat for an additional minute.
With a rubber spatula, gently fold in half of the flour mixture until it is just combined. Next, add the milk, followed by the remaining flour mixture. Be very careful not to overmix the batter; mix only until no streaks of dry ingredients remain. Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Mine were perfectly done at 16 minutes. Remove the cupcakes from the oven and let them cool on a wire rack completely before frosting.
For the Cream Cheese Frosting
While your cupcakes are baking and cooling, prepare the indulgent cream cheese frosting. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese, softened butter, 3 cups of confectioners’ sugar, vanilla extract, and salt on low speed until just combined, about 30 seconds.
If you prefer a thicker consistency, add the additional 1/3 cup of confectioners’ sugar now. I used the full 3 1/3 cups for a firm, pipeable frosting. Increase the mixer speed to high and beat for 3 minutes until the frosting is smooth, light, and wonderfully creamy. Once the cupcakes are completely cooled, you can frost them as desired.
Pro Tips & Troubleshooting
Always ensure your butter, cream cheese, and eggs are at room temperature before you begin. This helps them combine smoothly and creates a lighter texture. Do not overmix the cupcake batter; mixing too much develops the gluten, resulting in tough, dry cupcakes. To test cupcake doneness accurately, insert a toothpick into the center; it should come out clean, or with a few moist crumbs. For perfect frosting consistency, start with softened ingredients. If your frosting is too soft, chill it for 15-20 minutes; if it’s too thick, add a tiny bit of milk or cream. To prevent lumpy cream cheese frosting, beat the cream cheese and butter very well together before adding sugar. For piping beautiful swirls, fill your piping bag two-thirds full and apply even pressure.
Serving, Storage & Variations
These delightful chai spiced cupcakes are versatile and perfect for many occasions.
Serving Suggestions
Serve your cupcakes chilled or at room temperature, depending on your preference. Garnish them with a dusting of extra cinnamon, a few colorful sprinkles, or even a tiny star anise for an elegant touch. They pair wonderfully with a warm cup of classic chai tea, enhancing the spice notes.
Storage
Store frosted Chai Cupcakes with Cream Cheese properly in an airtight container in the refrigerator for up to 3-4 days. The cream cheese frosting requires refrigeration. You can also freeze unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap before placing them in a freezer-safe bag or container. Thaw at room temperature before frosting.
Variations
For an intensified chai flavor, try adding 1-2 tablespoons of cooled, strong brewed chai tea concentrate to the cupcake batter. You can also include 1/2 cup of finely chopped nuts, such as pecans or walnuts, or white chocolate chips for added texture and sweetness. Make mini cupcakes by reducing baking time, or jumbo cupcakes by increasing it slightly. Experiment with different frosting flavors like maple cream cheese or a caramel drizzle for extra indulgence.
Nutrition
Enjoying these delicious chai-spiced cupcakes is a treat. Here’s a quick overview of the nutritional values for one serving.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 serving |
| Calories | 380 kcal |
| Carbohydrates | 49 g |
| Protein | 4 g |
| Fat | 20 g |
| Saturated Fat | 12 g |
| Trans Fat | 1 g |
| Cholesterol | 78 mg |
| Sodium | 207 mg |
| Fiber | 1 g |
| Sugar | 37 g |
| Unsaturated Fat | 6 g |
Chai Cupcakes with Cream Cheese Frosting
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees F and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, allspice, and cloves; set aside. In a stand mixer, beat the butter and sugar until light and fluffy, then add eggs one at a time, followed by sour cream and vanilla extract. Gradually incorporate half of the flour mixture, then the milk, and finally the remaining flour mixture, mixing until just combined.
- Spoon the batter into the prepared liners, filling each about two-thirds full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean; mine were ready at 16 minutes. Remove from the oven and let cool completely on a wire rack.
- While the cupcakes bake and cool, prepare the frosting; ensure cupcakes are completely cooled before frosting.
- In a stand mixer, beat the softened cream cheese, butter, 3 cups of confectioners’ sugar, vanilla, and salt on low speed until just combined (add an additional 1/3 cup sugar for a thicker consistency). Increase the speed to high and beat for 3 minutes until the frosting is smooth and creamy.
Notes
FAQ
What is chai spice?
Chai spice is a warm, aromatic blend typically including cinnamon, cardamom, ginger, cloves, and allspice. It delivers a comforting and slightly peppery flavor.
Can I use store-bought chai spice mix?
Absolutely! Using a pre-made chai spice mix is a convenient alternative to blending individual spices yourself. Ensure it is fresh for the best flavor.
How long do chai cupcakes last?
Frosted chai cupcakes with cream cheese frosting will last 3-4 days when stored in an airtight container in the refrigerator. Unfrosted cupcakes last longer.
Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes a day in advance and store them at room temperature in an airtight container. Frost them just before serving.
Why are my cupcakes dry?
Dry cupcakes often result from overmixing the batter or baking them for too long. Ensure you mix only until just combined and check for doneness accurately.
Can I use regular butter for the frosting?
No, always use unsalted butter for the frosting unless the recipe specifies salted. Unsalted butter gives you control over the salt content and overall flavor.
Conclusion
These Chai Cupcakes with Cream Cheese are truly a delightful experience, blending aromatic spices with a tender crumb and luscious frosting. This recipe brings the cozy, comforting flavors of your favorite chai tea into a portable, sweet treat. They are perfect for sharing with friends and family, making any occasion feel a little more special. We hope you love baking and enjoying these festive cupcakes as much as we do. Share your creations with us; we’d love to see them!
