These Chai Tea Cupcakes are a little bit sweet, a little bit spicy, and a whole lot of yummy.



  • 1 3/4 cups cake flour sifted
  • 1 1/4 cups all purpose flour sifted
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3 /4 teaspoon salt
  • 4 Chai spice tea bags
  • 1 cup butter, room-temp. chopped into little pieces
  • 4 large eggs room-temp.
  • 1 cup milk
  • 1 1/2 tablespoons vanilla extract

Vanilla Bean Frosting

  • 16oz cream cheese at room temp
  • 1 stick of butter at room temp
  • 6-7 cups powdered sugar
  • 1/2 tablespoon vanilla extract
  • 1 vanilla bean pod sliced down the center


For the Cake

  • Preheat the oven to 350 degrees.
  • In a small sauce pan bring the milk to simmer. Steep 3 Chai tea bags in milk 10-15 minutes.
  • Once tea has steeped, squeeze milk from tea bags and discard bags.
  • In a medium sized bowl, whisk together eggs, tea-steeped milk, and vanilla then set aside.
  • Cut open remaining tea bag and grind until fine.
  • In the bowl of stand mixer fitted with the paddle attachment, sift together, flours, sugar, baking powder, salt, and ground Chai tea; mix to combine.
  • Add butter and mix until coated with flour.
  • Mixing at medium speed, slowly add in the wet ingredients. Beat the batter until ingredients are thoroughly combined, being careful to not over beat.
  • Fill each cup about two-thirds full. Bake for 18-20mins rotating halfway through the bake time. Cool on wire rack and lightly dust the tops with cinnamon.

Vanilla Bean Frosting

  • Cream together butter and cream cheese until well combined on medium speed.
  • Reduce mixer speed to low and gradually add confectioners' sugar until thoroughly incorporated and smooth. Add the extract and scrapped vanilla bean paste.