Chai Spice Cupcakes (Cozy, Soft & Perfectly Spiced)

Soft, fluffy cupcakes infused with warm chai spices and topped with a smooth vanilla buttercream for the perfect cozy treat with a cup of tea or coffee.

⏱ Time: 45 minutes

🍽 Servings: 12 cupcakes

⭐ Difficulty: Easy

Ingredients

Cupcakes

• 1¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Chai Spice Mix

• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves (optional)

Wet Ingredients

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup milk, room temperature

Vanilla Frosting

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1–2 tablespoons milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves.
3. In a large bowl, beat the butter and sugar together for 2–3 minutes until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Add half of the dry ingredients to the butter mixture and mix until just combined.
6. Pour in the milk and mix until incorporated.
7. Add the remaining dry ingredients and mix just until no dry streaks remain. Do not overmix.
8. Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
9. Bake for 18–22 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
10. Allow the cupcakes to cool completely before frosting.
11. For the frosting, beat the butter until smooth. Gradually add the powdered sugar, then mix in the vanilla extract, salt, and 1 tablespoon of milk. Add more milk as needed until the frosting reaches a smooth, spreadable consistency.
12. Frost the cooled cupcakes and, if desired, dust lightly with cinnamon or a pinch of chai spice before serving.

Quick Notes

• Room temperature butter, eggs, and milk create the best cupcake texture.
• If you don't have cardamom, increase the cinnamon slightly for a similar warm flavor.
• Don't overmix the batter or the cupcakes may become dense.
• Store covered at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving.
• These cupcakes pair beautifully with hot tea, coffee, or chai latte.