These Chai Tea Cupcakes with Buttercream Icing are a delicious treat. Just think of a Chai Latte but in cupcake form. So delicious, so fun!
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I may be a bit late to the game but I just found my love for chai tea! I was never a big tea drinker but started getting into them when I decided to give up coffee for lent last year. You can read about that experience here.
Will I give up coffee this year? I don’t know, I may but I would be fine either way thanks to Chai Tea! In addition to my new love for Chai Tea, I also have a love for cupcakes. Well, I’ve always loved cupcakes but decided it was time to bring my two loves together. Say hello to these Chai Tea Cupcakes with Buttercream Icing!
So this tea obsession of mine was pretty serious. I have green tea, black tea, purple tea (hibiscus) and a host of others chilling in my cabinet waiting to be drunk. I can’t say I loved all the teas I’ve tried but have found an appreciation for the many that exist. Tea has always calmed me during times of high stress. The aroma is what gets my nerves to pause and relax.
So how did we get to cupcakes? The last cup of chai tea I made tasted like dessert, only because I sweetened with milk and sugar and topped it with whipped cream and cinnamon. I think professional tea drinkers would frown upon that but it was sooo good. The next natural step would be cupcakes.
These chai tea cupcakes remind me of spice cupcakes, because I used a lot of spice in them. It literally reminds me of a chai latte I would get from my favorite coffee shot. The buttercream icing is a typical butter cream flavor to contrast all the flavor of the cupcake. And of course, I topped with cinnamon to make them perty.
I hope you enjoy these chai tea cupcakes as much as we do. Daughter snuck and ate 4 in a row the first time I made them. I couldn’t even stay mad at her.
Chai Tea Cupcakes with Buttercream Frosting
- 1 cup milk
- 4 chai tea bags
- 3/4 cup white sugar
- 1/2 cup vanilla flavored yogurt
- 1/4 cup vegetable oil
- 1 cup all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup butter softened
- 1 tsp vanilla extract
- 1 1/2 cup powdered sugar
- 1 Tbsp milk
- Preheat oven to 350 degrees. Place milk in a pot over medium heat. As soon as milk starts to boil and you see bubbles, remove from heat and add tea bags. Allow to brew for 10 minutes Add all purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves, and salt to a bowl. Set aside. In another big bowl, combine milk and tea mixture, white sugar, vanilla flavored yogurt, and vegetable oil. Stir until incorporated. Add dry ingredients and mix until flour disappears.Place in muffin tin and bake for 20-25 minutes, or until toothpick comes out clean. Allow to cool. Frost with icing and dust with cinnamon. To make frosting, add butter, vanilla extract, powdered sugar, and milk to a bowl and mix with mixer until fluffy.