Chai Cupcakes

Chai Cupcakes

Aimee Power 1

"If you are a fan of Chai tea and Chai lattes, this is a way to incorporate those flavors into your sweets."

Ingredients 35 m {{adjustedServings}} servings 147 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
  2. Heat the milk in a saucepan until almost boiling. Remove from the heat and add the black tea and chai tea bags. Cover and let stand for 10 minutes. Wring out the tea bags into the milk and discard bags. In a medium bowl, whisk together the tea-milk, yogurt, sugar, oil and vanilla. In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves, salt and pepper. Pour the wet ingredients into the dry mixture and stir until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting (I prefer vanilla).
Tips & Tricks
Tiffany's Tips for Pumpkin Cupcakes

See how to bake moist spiced pumpkin cupcakes in parchment paper cups.

Chef John's Red Velvet Cupcakes

See how to make a classic chocolate cake in delicious cupcake form.

Rate recipe

Your rating


Reviews 35

  1. 41 Ratings


I can't fairly rate this recipe because I modified it. I read about the consistency problems that other people had and It just didn't seem quite right to me that there wasn't any eggs. I doubled the recipe, omitted the yogurt completely, added two eggs, another 1/2 tsp of baking powder and then enough extra flour until I got what "I" consider to be "normal" muffin batter consistency. I also boiled the milk with extra chai spices like cardamon, ginger and cinnamon, (plus the tea bags) then strained it. This modification came out nearly perfect!


First, let me say a few things. I have never given a 1 star rating before. Usually the recipes that I make do have some value to them. The flavor may be a little off, the texture may be weird, the cooking time may be wrong, but their is usually something that I do like. Let me also say that I love chai. I drink chai every morning, so I really thought that I was going to like these cupcakes. I followed the recipe exactly. The batter turned out to be watery, not just wet, but watery. After pouring it into the liners, I baked it for 20 minutes and checked them. Not done, so left in another 5 minutes, not done. After 30 minutes of baking, I removed them. They collapsed within minutes. I don't even know how to describe the texture. It's like a really soggy cupcake - like goo in a cupcake liner. I would say tht maybe I did something wrong, but I have baked a lot of cupcakes and never had anything like this happen before. I was going to top these with the chai frosting from this site, but didn't even want to waste my ingredients trying to save these cupcakes. Sorry!


Loved these! Very moist. I made a vanilla frosting and added a little nutmeg and cinnamon and they were great!