We can't help but fall for this chai latte cupcake recipe

 Bask in all the cozy glory of fall with this sweet and delicious chai latte cupcake recipe from Alina Fintineanu, a.k.a. The Luxe Baker. 

Chai latte cupcake recipe from Alina Fintineanu, The Luxe Baker

Makes 15

Preparation time 20 minutes

Cooking time 20 minutes


Chai-infused milk

  • 150 ml milk, 2%
  • 4 Chai tea bags


  • 135 g unsalted butter, softened
  • 120 g golden yellow sugar
  • 200 g all purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp ground cinnamon
  • ½ tsp ground cardamom
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 90 ml chai infused milk
  • ½ cup chopped pecans


  • 250 g unsalted butter, softened
  • 225 g powdered sugar, sifted
  • 3 tsp chai infused milk
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cardamom
  • ¼ tsp salt

Cinnamon sugar

  • ½ Tbsp demerara sugar
  • Large pinch of cinnamon

Decorations (optional)

  • Star anise
  • Cinnamon sticks


To make the infused chai milk:

  1. In a small saucepan, warm the milk until hot but not boiling.
  2. Remove from heat and add the tea bags. Leave to infuse for 10–15 minutes.
  3. Squeeze tea bags well, discard, and set infused milk aside.

To make the sponge:

  1. Preheat the oven to 350 F. Prepare and line a cupcake pan.
  2. Sift together all the dry ingredients: flour, spices, salt, baking powder, baking soda.
  3. Cream together the butter and golden yellow sugar until light and fluffy.
  4. Add the eggs and vanilla extract. Add the dry ingredients, careful not to over mix.
  5. Add 90 ml of the chai infused milk, and the ½ cup chopped pecans.
  6. Pipe batter into the prepared and lined cupcake pan. Bake 12–15 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.
  7. Let cool in the pan for 1 min, then gently remove cupcakes to a cooling rack. Let cool completely before frosting.

To make the buttercream:

  1. Place all buttercream ingredients in the bowl of a stand mixer with the paddle attachment. Mix together well, until sugar is dissolved and frosting is light, fluffy and voluminous.
  2. Pipe onto cupcakes using your desired piping tip.

To make the cinnamon sugar:

  1. Place demerara sugar and cinnamon in a small bowl. Rub together using your fingertips. Sprinkle onto frosted cupcakes and top with star anise and half a cinnamon stick (optional).