Chai Tea Cupcakes Recipe

Name: Chai Tea Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 mini cupcake liners; 1 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/4 cup instant chai tea mix; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter (1 stick); 3/4 cup sugar; 2 large eggs; 1/3 cup milk; 1/2 teaspoon vanilla; Frosting; 3/4 cup softened cream cheese, from the tub; 1/4 cup instant chai tea mix; 1/4 cup powdered sugar; cocoa or powdered sugar, to garnish

Servings: persons

30 mini cupcake liners
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup instant chai tea mix
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (1 stick)
3/4 cup sugar
2 large eggs
1/3 cup milk
1/2 teaspoon vanilla
Frosting
3/4 cup softened cream cheese, from the tub
1/4 cup instant chai tea mix
1/4 cup powdered sugar
cocoa or powdered sugar, to garnish

1
Preheat oven to 350 degrees.
2
Line mini muffin pans with liners.
3
Combine flour, chai mix, cocoa, baking powder and salt and whisk together.
4
In a large mixing bowl, combine butter and sugar and cream together (approx 3 minutes).
5
Add eggs one at a time and beat well.
6
Add vanilla.
7
On low speed, alternate adding flour and milk into the creamed butter mixture and beat.
8
Fill cupcake cups with batter 3/4 full.
9
Bake for approximately 15 minutes or until done.
10
Let cakes cool completely.
11
Combine all the ingredients and mix until smooth.
12
Refridgerate until cakes have cooled.
13
Frost cakes.
14
Sprinkle cocoa powder or powdered sugar on top frosting as a garnish.
15
*TIP--To make it easier to fill mini cupcakes holders, place batter in a large plastic ziplock bag, snip off a bit on the corner.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 30 mini cupcake liners, 1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/4 cup instant chai tea mix, and more.

Yes, Chai Tea Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chai Tea Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions