Chai Spiced Cupcakes

All of the warming spices and aromas of Autumn are packed into these fluffy Chai Spiced Cupcakes. The perfect treat for a chilly afternoon spent curled up with a good book.

Chai Spiced Cupcakes on a cake stand

It’s perpetually Autumn in my heart, cinnamon reigns supreme and the leaves are forever hued in a burned orange. It’s my happy place and these Chai Spiced Cupcakes are the national treat.

Chai Tea Lattes* are my go to coffeehouse order. Rain or shine I will always be seen sipping on a cup of warming, spiced tea. Who needs a Pumpkin Spiced Latte when you have chai?! I’m preparing to have my food blogger credentials removed for even mention a slur on the PSL, that’s how strongly I feel. Chai Spiced for Prime Minister, who’s with me?

*And yes, before you all tumble into my mentions to tell me chai means tea, I know! I will always refer to them as chai tea lattes after FAR too many baristas have handed me a chai latte made with coffee!! Get outta here with your coffee, blergh!!

Chai Spiced Cupcakes on a cake stand

These cupcakes are based off a simple vanilla base (which I’ve never actually shared, go figure), spiced with cinnamon, ginger and cardamom to give them their signature warmth. I’ve decorated them with whole Star Anise and Cinnamon Sticks, please don’t eat these. You won’t have a good time, I promise!

Chai Spiced Cupcakes on a cake stand

If you’re looking for more cupcake inspiration, look no further. Aunt Katie’s got your back:

close up of Chai Spiced Cupcakes
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Chai Spiced Cupcakes

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5 from 11 reviews


All of the warming spices and aromas of Autumn are packed into these fluffy Chai Spiced Cupcakes. The perfect treat for a chilly afternoon spent curled up with a good book.



For the Cupcakes:

  • 175g unsalted butter, softened
  • 175g self raising flour
  • 175g Tate & Lyle Pure Cane caster sugar
  • 3 large eggs, at room temperature
  • 1/2tsp vanilla extract
  • 1tsp ground cinnamon
  • 1/2tsp ground ginger
  • 1/2tsp ground cardamom
  • 1/8tsp allspice

For the frosting:

  • 125g unsalted butter, at room temperature
  • 300g Tate & Lyle Pure Cane icing sugar
  • 1/4tsp ground cinnamon
  • 1/4tsp ground ginger
  • 1/8tsp ground cardamom
  • 1/8tsp ground allspice
  • 1/2tsp vanilla extract
  • 2tbsp whole milk


  1. Heat your oven to 170C and line a 12 hole cupcake tray with cupcake liners. Set aside.
    In the the bowl of an electric mixer mix the butter and sugar together until light and creamy, around 3-5 minutes. Add the eggs one at a time scraping the bowl down between each addition.
  2. Add half the flour and mix until just combined, add the vanilla extract followed by the remaining flour and the spices. Mix until everything is just combined.
  3. Using an ice cream scoop fill each cupcake liner to 2/3 full and bake for 20 minutes until risen and springy when touched. Allow to cool in the tin for 5 minutes before removing to a baking rack to finish cooling.
  4. To make the frosting mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, spices, vanilla extract and 1tbsp of the milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes.
  5. Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle with the vanilla frosting and pipe a cute swirl on top of each cake. Sprinkle with a little extra cinnamon


Unfrosted cupcakes can be frozen for up to 3 months. Defrost at room temperature.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Cuisine: British


  1. November 12, 2020 / 5:05 pm

    These cupcakes are just the perfect dessert for fall and the holidays. I am a spice junkie and chai spice just has the best flavors. Thanks for the easy and delicious recipe.

  2. November 12, 2020 / 8:02 pm

    This recipe is nothing short of stunning! I’m dying to try these cupcakes. Great flavors for fall!

  3. Fred N
    November 13, 2020 / 1:08 am

    I can picture myself with a couple of these chai spiced cupcakes with a cup of chamomile tea just before bed on a fall night. I have never tried chai on a cake and this is my first and you’ve really got me curious, I’ll probably try it before the year ends. Thanks for sharing!

  4. November 14, 2020 / 3:47 am

    Oh, this spiced chai cake looks so glorious, my kids would go crazy over them! Such a timely recipe; thanks so much for sharing.

  5. November 14, 2020 / 6:53 am

    I saw these cupcakes and I knew I had to make them asap – wow how gorgeous are they! Love the presentation with star anise on top as well.

  6. November 14, 2020 / 4:02 pm

    Your Chai Spiced Cupcakes look delicious. I love spices and I can’t wait to make these for my family, thanks for sharing.

  7. November 15, 2020 / 8:15 pm

    These are gorgeous!! What a lovely use of those fall chai spices to an addictive cupcake. I know I will make this again. SO good.

  8. Jacqueline Debono
    November 16, 2020 / 3:39 pm

    These cupcakes really are the perfect autumn treat. I love all the chai spices and the way you’ve decorated them! On my to make list! Pinning for later!

  9. November 16, 2020 / 4:39 pm

    The addition of ground cinnamon, ground ginger, and ground cardamom bring such a delicious warm spicy kick to these yummy cupcakes!

  10. November 18, 2020 / 3:12 pm

    I love using chai in the cupcakes, I’m always looking for ways to incorporate it into recipes!

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