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chai tea cupcakes

Hi! I’m Carrie from Chockababy! I love to bake – but most of my baking is adjusted to reflect my daughter’s allergies to milk, egg, and peanuts. There are so many recipes I have learned to adapt and make safe for her. But this isn’t one of them! This recipe is for a delicious moist cupcake that tastes just like a Chai Tea latte. I’ve always loved Chai, but even those who don’t drink the delicious treat still have fallen in love with my Chai Tea Cupcakes, including my husband! I hope you enjoy them!


Chai Tea Cupcakes

  • Author: Carrie Curry


  • 2 cups all-purpose flour
  • 1 and 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cardamom
  • 1/2 cup butter, softened
  • 1 and 1/4 cup sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1/2 cup brewed chai tea, cooled
  • 1/2 cup milk


  1. Preheat oven to 350 degrees. Line a 12-cup and 6-cup cupcake tin with liners.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and cardamom. I like to add a little extra cardamom since I love it so much!
  3. In the bowl of a stand mixer (or large bowl), cream the butter and sugar together until light.
  4. Beat in the eggs one at a time, mixing well between additions. Then add the vanilla!
  5. Blend in 1/3 of the flour mixture. Add in the tea, followed by half of the remaining flour mixture. Add the milk and then end with the remaining flour.
  6. Mix until all of the ingredients are combined. Fill the 18 cupcake cups with about 1/4 cup of batter in each.
  7. Bake for 15-17 minutes until a toothpick inserted into the center of a cupcake comes up clean.
  8. Cool completely before frosting.

I like to use cream cheese frosting or buttercream on mine, but I think Heather’s recipe for Caramel Cream Cheese frosting would be amazing on these cupcakes!

Carrie blogs over at Chockababy on parenting, motherhood, and food allergies! Please give her a visit! You can also find her on Facebook | Twitter | Pinterest | G+.

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