chai latte cupcakes

chai latte cupcakes

spiced cupcakes with a butter cream top and a sprinkle of cinnamon

I love a good chai latte. They are sweet and spicy, warm and milky. Perfect for a cold winters day. I have been thinking of making a chai latte cupcake for a while and my initial research found that a lot of the cupcake recipes out there called for store bought powder chai latte mix. I wasn’t prepared to buy the store variety when I could easily mix my own spices at home.

These chai latte cupcakes are topped with a butter cream. If you don’t want to include the butter cream they are also delicious with a sprinkle of sugar and mixed spices prior to baking. If you feel a little adventurous you can add some chocolate and black icing and make some zebra cupcakes (see below).


for the cupcakes

  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground vanilla beans
  • 100g sugar
  • 100g butter
  • 2 eggs
  • 250g flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 70g milk
  • 10g vanilla essence

for the butter cream

  • 100g butter
  • 250g icing sugar
  • 10g milk
chai latte zebra cupcakes
chai latte zebra cupcakes


for the cupcakes

  1. Beat butter, sugar and spices (Thermomix 10 seconds, speed 5).
  2. Add eggs one at a time beating until mixed through (Thermomix set to speed 2 and allow to mix continuously while adding eggs one at a time. Increase speed to 4 for 5 seconds to ensure that all mixed through).
  3. Add flour, baking powder, baking soda, cream of tartar, milk and vanilla essence and mix until just combined (Thermomix 10 seconds, speed 5).
  4. Spoon mixture into muffin tins.
  5. Bake for 20 minutes at 150 degrees.

for the icing

  1. Beat all ingredients together speed 5 for 30 seconds.

Enjoy your chai latte cupcakes!

Check out our chocolate mud cupcake recipe here.