Chai Cupcakes: A Spiced Treat Made Simple

Cupcakes are a classic dessert, but sometimes they need a flavor upgrade. That’s where chai cupcakes come in. Infused with masala chai, they deliver the warmth of tea and spices in a light, fluffy bite. If you’ve ever wished your favorite chai latte could turn into a dessert, this recipe makes it happen.

The key to chai cupcakes is Assam tea. Known for its bold, malty flavor, Assam stands up beautifully against cinnamon, ginger, and cloves. That strength is what makes these cupcakes different from ordinary bakes.

Why Bake Chai Cupcakes?

Chai cupcakes balance comfort with a touch of surprise. They’re spiced, flavorful, and simple to make at home. Here’s why they’re worth a try:

• They taste like a chai latte in cupcake form.

• Assam tea creates a stronger, richer flavor than spices alone.

• They’re versatile: enjoy them plain as spiced muffins or frost them for dessert.

• They suit any occasion, from casual tea breaks to festive gatherings.

Ingredients

To make 12 chai cupcakes, you’ll need:

• 1 cup milk

• 2 Tea India Masala Chai tea bags

• ½ cup plain yogurt

• ¾ cup white sugar

• ¼ cup canola oil

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• ¼ teaspoon baking soda

• ½ teaspoon baking powder

• 2 teaspoons ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground cloves

• ½ teaspoon salt

• 1 pinch ground black pepper

Step-by-Step Directions

1. Preheat and prepare

Heat the oven to 350°F (175°C). Grease a 12-cup muffin pan or line with paper liners.

2. Infuse the milk with tea

Warm the milk in a small saucepan until almost boiling. Remove from heat, add the Masala Chai tea bags, cover, and steep for 10 minutes. Squeeze the tea bags for maximum flavor, then discard.

3. Combine wet ingredients

In a medium bowl, whisk the tea-infused milk with yogurt, sugar, oil, and vanilla until smooth.

4. Mix dry ingredients

In a large bowl, stir together flour, baking soda, baking powder, cinnamon, ginger, cloves, salt, and pepper.

5. Blend wet and dry

Pour the wet mixture into the dry mixture and stir until just combined. Avoid overmixing to keep the cupcakes light and fluffy.

6. Bake

Divide the batter evenly among the muffin cups. Bake for 20–25 minutes, or until the tops spring back when lightly pressed.

7. Cool and frost

Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack. Once cooled, frost with your choice of icing or enjoy plain.

Frosting Options

These cupcakes taste great on their own, but frosting makes them even better. Try:

• Vanilla Buttercream: Sweet and simple, letting the spices shine.

• Cream Cheese Frosting: Tangy and smooth, balancing the warmth of chai.

• Chai-Spiced Buttercream: Buttercream with cinnamon, ginger, and cardamom for extra depth.

• Whipped Cream: Light and airy, with just enough indulgence.

Serving Suggestions

Chai cupcakes fit almost any moment:

• Enjoy plain as spiced muffins for breakfast.

• Frost with vanilla buttercream for birthdays or celebrations.

• Pair with a cup of Masala Chai for a cozy afternoon treat.

• Make them bite-sized as mini cupcakes for parties or brunch.

Assam Tea: The Secret Ingredient

What sets these cupcakes apart is Assam tea. Grown in the lush plains of Assam, India, this black tea is famous for its strong, malty taste. Unlike lighter teas, Assam doesn’t fade when paired with spices. That’s why it’s the foundation of authentic chai and why it works so well in baking.

Tea India’s Masala Chai tea bags use this tea as the base, blended with aromatic spices. Adding them to your cupcakes ensures bold, consistent flavor in every batch.

Frequently Asked Questions

Can I use only chai tea bags instead of both black and chai?

Yes, but using both builds more depth. Black tea adds strength, while chai tea contributes spice.

Can I make these cupcakes dairy-free?

Yes. Substitute non-dairy milk, like almond or oat, and use a dairy-free yogurt alternative.

Do these cupcakes need frosting?

Not at all. They’re delicious plain, like spiced muffins, but frosting makes them dessert-ready.

How should I store leftovers?

Keep them in an airtight container at room temperature for up to three days. For longer storage, refrigerate and bring to room temperature before serving.

Can I bake this as a cake?

Yes. Double the recipe and bake in a greased cake pan for 35–40 minutes.

Final Bite

Chai cupcakes are a creative twist on a beloved dessert, blending the richness of Assam tea with the comfort of masala spices in every bite. Easy to make, versatile, and full of flavor, they prove that chai belongs in more than just your teacup.

Brew a cup of Masala Chai, bake a batch of these spiced cupcakes, and enjoy the perfect pairing. With Assam in both your cup and your cake, you’ll see why chai desserts are worth making again and again.