Chai Latte Cupcakes & Chai Spiced Buttercream
Chai Spice, if you know me, this is everything. Perfect for episode two of chai and spiced, and especially perfect for my birthday so naturally, I had to turn this obsession into something truly celebratory: Chai Latte Cupcakes with a Chai Spice Buttercream. Imagine the aroma of cardamom, cinnamon, ginger, and warm spices swirling through the air of the most Vogue-esque café in the world — soft, pillowy cupcakes infused with the richness of chai, crowned with a perfectly whipped, spiced buttercream that’s both indulgent and dreamy. Every bite is autumn sophistication in cupcake form, and it’s what inspired Episode Two of my Chai & Spiced Series, a curated collection of fall bakes that feel like fashion, fragrance, and flavour all at once.
They capture the very essence of chai in the most elevated, dreamy cupcake form, and it’s exactly that flavour & look that inspires the Chai & Spiced Series. These were the most perfect way to celebrate my birthday — my favourite spice, my favourite latte, in the perfect season that feels made for me. There’s something so special about enjoying those warming, indulgent flavours at this moment in the year, it just feels magical — a true little ode to the joy of baking in fall, and of savouring the season in the sweetest, most elevated way. Now you have to make these chai latte cupcakes & chai spiced buttercream… especially in the fall season!
What You’ll Need
These chai latte cupcakes are as thoughtful as they are indulgent. The batter is vegan, made without butter or eggs, and packed with simple, clean ingredients — no refined sugar, no processed additions. You can even swap in whole wheat flour if you like, or do a half-and-half mix depending on what’s on hand. I love keeping the cupcake itself light and healthy, letting the chai spice shine, while the butter-based chai spice frosting steals the spotlight. Using real grass-fed butter in the icing gives it that indulgent creaminess without overloading the cupcake itself, creating the perfect balance of health, spice, warmth, and decadence.
Chai LATTE Cupcakes & Chai Spiced Buttercream Checklist
Flour
Baking soda
Baking powder
Sea salt
CHAI SPICE: cinnamon, cardamon, ginger, cloves, allspice, nutmeg
Chai tea bags
Almond milk
Apple cider vinegar (for buttermilk)
Coconut sugar & cane sugar
Coconut oil, melted
Vanilla extract
Chai Spice Buttercream
Grass-fed butter, softened
Monk fruit Sweetener or Powdered sugar
Chai spice mix (cinnamon, cardamom, ginger, cloves)
Plant-based milk (for consistency)
Vanilla extract
Sea salt
Making the Chai Latte Cupcakes & Chai Spiced Buttercream
About an hour before baking, heat your almond milk until it’s very warm (not boiling). Pour it into a heatproof measuring cup and add your chai tea bags. Cover it with a plate or lid and let it steep for about 8 minutes. After steeping, remove the lid, squeeze the tea bags to release every bit of flavour, and allow the milk to cool to just above room temperature. Once the milk is slightly warm, stir in the apple cider vinegar and let it sit for 15–20 minutes. It should get slightly bubbly — this is your vegan chai “buttermilk,” full of flavour and ready to elevate the cupcake.
Preheat your oven to 350 degrees. While your chai buttermilk is activating, Make your chai spice blend and take out one tsp to set aside for the buttercream. Whisk together all your dry ingredients: flour, baking soda, baking powder, sea salt, and the rest of your chai spice blend. This ensures the spices are evenly distributed for a perfectly balanced chai flavour in every bite.
In a separate bowl, mix your wet ingredients: coconut oil, chai buttermilk, and vanilla. Then gently fold this wet mixture into the dry ingredients until just combined. Keep the batter light and airy — over mixing will weigh down the cupcakes.
Scoop the batter into lined cupcake tins, filling each about ¾ full. Bake for 16-18 minutes or until a toothpick comes out clean. Let them cool completely before frosting to keep the cupcakes soft and perfectly textured.
Chai Spiced Buttercream Icing: Whip the grass-fed butter until fluffy & creamy, then gradually add sifted powdered sugar while beating, then add the chai spices, sea salt, and vanilla! Add a touch of almond milk to reach your desired consistency. Pipe generously over cooled cupcakes for a luxurious, spiced finish. Top with cinnamon sugar, chai spice, or cinnamon sticks/star anise for a luxe cafe look!
These cupcakes capture the perfect chai latte in dessert form — soft, aromatic, and indulgent. They’re a chic, elevated treat for birthdays, special occasions, the best fall bake or just a stylish weekday pick-me-up! I can’t wait for you to try the spice and elegance these chai latte cupcakes hold, they’re probably my most special recipe to date…
See you soon for Episode three of Chai & Spiced…. Think Pumpkin Spice & Everything Nice….
Chai Latte Cupcake & Chai Spiced Buttercream Recipe
Chai Cupcakes & Chai Spiced Buttercream
Chai Latte Cupcakes with Chai Spice Buttercream — soft, moist, and bursting with warming chai flavours. Made with a vegan base, refined sugar-free, and topped with the most decadent spiced buttercream, they’re perfect for fall celebrations or a cozy treat at home.
Servings 12 cupcakes
Ingredients
- 1½ cup almond milk or whole milk
- 2 good quality chai tea bags or loose leaf tea
- 2 tbsp apple cider vinegar
- ½ cup melted coconut oil
- 2 cups organic all purpose flour or ww flour can do half and half
- ½ tsp baking soda
- 1 cup sugar i do half cane and half coconut
- 1 tsp baking powder
- ½ tsp sea salt
- 2 tbsp vanilla
Chai Spice
- 3 tsp cinnamon
- 2 tsp ginger
- 2 tsp cardamon
- 1 tsp nutmeg
- 1 tsp all spice
- 1 tsp cloves
Chai Spiced Buttercream
- 1 cup grass fed butter
- 3-4 cups monk fruit sweetener or powder sugar
- 1 tsp chai spice take 1 tsp out from mixed chai spice
- 2 tsp vanilla
- ½ tsp sea salt
- 2-3 tbsp milk for consistancey
Instructions
Chai Latte Cupcakes
- Make the chai buttermilk: Heat the almond milk until very hot (not boiling). Pour into a heatproof measuring glass or bowl and cover with a lid or plate. Steep the chai tea bags for 8 minutes. Remove the tea bags, squeeze out the liquid, and let the milk cool slightly (just warmer than room temperature). Stir in the apple cider vinegar and let sit 15–20 minutes until bubbly.
- Mix dry ingredients & Chai Spice: In a small bowl make your chai spice blend, take out one tsp to set aside for the icing. In a large bowl, whisk together the flour, remaining chai spice blend, sugar, sea salt, baking soda, and baking powder until fully combined.
- Mix wet ingredients: In a separate bowl, combine the melted coconut oil, chai buttermilk, and vanilla. Pour the wet ingredients into the dry ingredients. Gently fold together until just combined — don’t over mix.
- Bake the cupcakes: Line a muffin tin with cupcake liners and fill each about 2/3 full. Bake at 350°F (175°C) for 16-18minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
The Chai Spiced buttercream:
- Whip the grass-fed butter until smooth and fluffy. Gradually add sifted powdered sugar while beating. Then add the chai spice blend, vanilla, and a splash of milk until light and fluffy.
- Frost the cupcakes: Pipe or spread the chai spice buttercream onto the cooled cupcakes. Optional: dust lightly with cinnamon sugar or chai spice for an extra touch.
