Spiced Chai Latte Cupcakes Recipe

In a small bowl, whisk together all the chai spice mix ingredients—ground cinnamon, ginger, cardamom, allspice, cloves, and nutmeg—until evenly combined. Set aside.

Preheat your oven to 350°F (175°C). Line muffin tins with cupcake liners or spray with nonstick cooking spray to prevent sticking.

In a mixing bowl, whisk together the all-purpose flour, 2 tablespoons of the prepared chai spice mix, baking powder, and kosher salt. In a separate large bowl or the bowl of a stand mixer, beat together the vegetable oil and granulated sugar with a hand or stand mixer until fluffy. Add the eggs one at a time along with vanilla extract, beating well after each addition. Gradually add the brewed chai tea and whole milk. Then add the dry flour mixture and beat until fully combined and smooth with no flour streaks.

Scoop the cupcake batter into the prepared muffin tin cups, filling each about 3/4 full (around 3 tablespoons per cup). Bake in the preheated oven for 15-17 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Remove from oven and let the cupcakes cool completely on a wire rack.

In a clean large bowl or stand mixer bowl, beat the unsalted butter until light and fluffy. Add the remaining 1 tablespoon of chai spice mix and a pinch of kosher salt, and continue beating until combined. Gradually add the powdered sugar, a little at a time, mixing on low speed to prevent sugar dust from flying. Once all sugar is incorporated, increase mixer speed to medium and beat for 2 more minutes until the frosting is smooth, fluffy, and spreadable.

Transfer the chai buttercream to a piping bag fitted with a large open star tip or your preferred tip. Pipe swirls of frosting onto the cooled cupcakes. Garnish if desired with a light dusting of ground cinnamon, a star anise pod, and/or a cinnamon stick for a festive touch.