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Chai Tea Cupcakes

My brother made me a batch of cupcakes using the flavors from my all-time favorite coffeehouse drink—chai tea latte. What brotherly love! —Allison LaMarca, Cypress, Texas
  • Total Time
    Prep: 25 min. + cooling Bake: 15 min. + cooling
  • Makes
    1 dozen


  • 1 cup 2% milk
  • 3 chai tea bags
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground nutmeg
  • 1-1/2 teaspoons ground cloves
  • 1 teaspoon ground ginger
  • Pinch salt
  • 1/2 cup butter, softened
  • 1-1/2 teaspoons vanilla extract
  • 4-1/2 cups confectioners' sugar
  • 5 to 6 tablespoons 2% milk
  • Additional nutmeg, optional


  • Preheat oven to 350°. Line 12 muffin cups with paper or foil liners.
  • In a small saucepan, bring milk to a simmer (do not boil); remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags; cool tea completely.
  • Cream butter and sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, spices and salt; add to creamed mixture alternately with steeped milk, beating well.
  • Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  • For frosting, beat butter and vanilla until creamy. Gradually beat in confectioners' sugar and enough milk to reach desired consistency. Spread over cupcakes. If desired, sprinkle with nutmeg.

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