chai cupcakes
Cupcakes and Muffins

Chai Spice Cupcakes

chai cupcakes

Chai Spice Cupcakes

Fluffy chai flavours with vanilla in these light cupcakes. Easy to make and ice with easy vanilla buttercream.
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Course Cupcakes and Muffins
Cuisine Australian
Servings 12 serves


Chai Spice Mix

  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cardamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • pinch of black pepper

Cupcake batter

  • 220 grams plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 140 full cream milk
  • 30 mls cream
  • 2 tsp vanilla extract
  • 115 grams unsalted butter, softened
  • 225 grams caster sugar
  • 2 eggs


  • Preheat oven to 170°C/ 150°C fan forced, and line cupcake trays with cupcake papers.
  • In a bowl add the plain flour, chai spice mix, salt, and baking powder into a bowl and stir with a whisk to combine.
  • In a small jug, combine the milk, cream and vanilla.
  • In a large mixing bowl, add the butter and sugar and beat using an electric beater until light and fluffy, for about 2-3 minutes.
  • Add the eggs one at a time making sure they are well incorporated.
  • Add 1/3 of the flour mixture at a time with half the milk and beat on low until combined. Continue to do this with the second 1/3 of the flour with the last half of the milk, beating until just combined. Add the final portion of flour, beat for 5 seconds, then using a rubber spatula, mix until all the ingredients are combined.
  • Fill each cupcake paper 3/4 full and bake for approximately 20 minutes, or until the tops of the cupcakes bounce back when pressed.
  • Allow cooling in the pans for a few minutes before transferring them to a cooling rack to cool completely. Ice with an easy buttercream or just sprinkle over icining sugar.
Keyword baking powder, caster sugar, full cream milk, ground cinnamon, ground cloves, ground ginger, ground mcardamon, ground nutmeg’, Plain flour, salt, vanilla extract

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