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Mini chai cupcakes on a cake stand.
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5 from 9 votes

Mini Chai Cupcakes

These homemade cupcakes are irresistible with their sweet, luscious buttercream and delicately textured, from-scratch cake which are both infused with a delicious warming chai spice mix. Mini Chai Cupcakes are easy to whip up even if you’re not an experienced baker, plus they’re the perfect bite-sized treat.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 36 mini cupcakes
Calories: 138kcal

Ingredients

Chai Cake

Chai Buttercream Frosting

Instructions

Chai Cake

  • Preheat your oven to 350°F. Line a mini cupcake pan with mini paper liners.
  • Combine the flour, baking powder, chai spices and salt in a small bowl and set aside
    1 1/4 cups all purpose flour, 1 1/4 teaspoons baking powder, 1 tablespoon Chai Spice, 1/4 teaspoon salt
  • In the bowl of an electric mixture, add the butter and sugar and beat until light and fluffy, about 3-5 minutes.
    1/4 cup unsalted butter, 3/4 cup granulated sugar
  • Add the eggs, one at at time, letting each one fully incorporate before adding the next, then the vanilla extract.
    2 eggs, 2 teaspoons vanilla extract
  • Lower the speed on the mixer and gradually add the flour mixture, alternating with the heavy cream (or milk), until everything is well combined.
    1/2 cup heavy cream
  • Fill each cupcake liner about 2/3rds full.
  • Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and allow to cool.

Chai Buttercream Frosting

  • Combine the powdered sugar, chai spice, unsalted butter, 2 tablespoons of the heavy cream and vanilla extract in the bowl of an electric mixer fitting with a whisk attachment.
    4 cups powdered sugar, 1 teaspoon Chai Spice, 1/2 cup unsalted butter, 2-3 tablespoons heavy cream, 2 teaspoons vanilla extract
  • Mix, on low speed for a minute, then medium until everything its well combined and smooth, adding more cream very gradually, if needed.
  • Top the cooled cupcakes with the frosting using a piping bag and tip, spatula or a butter knife.
  • Add a sprinkle of cinnamon, if desired.

Notes

Tips and Techniques

  • Be careful not to over mix the cake batter or you may end with cupcakes that are gummy in texture or that sink in the centers. You want to mix until the ingredients are just blended.
  • Measure the flour by gently “fluffing” the flour it is container, then spooning it into a measuring cup without packing. Overfill the cup some, then use the back of a butter knife to level it off. 
  • If you use this recipe to make standard size cupcakes, you may need to increase the bake time by a few minutesRemember, cupcakes are done baking when a toothpick inserted into the center comes out clean.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1mini cupcake | Calories: 138kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 22mg | Potassium: 29mg | Fiber: 1g | Sugar: 17g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg