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A close up photo of a tray of Chai Cupcakes.
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5 from 1 vote

Chai Cupcakes

Chai was my most popular flavour during my cake business days, even making it into Every Day with Rachel Ray. Here's the recipe for it, as Chai Cupcakes!
Prep Time10 mins
Cook Time22 mins
Cooling time1 hr
Total Time1 hr 32 mins
Course: Dessert
Cuisine: American
Servings: 24 Cupcakes
Calories: 268kcal
Author: Marie Porter


Muffin Tin
Cupcake Liners



  • Preheat oven to 350°F (180°C).
  • Line 24 muffin tins with cupcake liners.
  • Combine flour, sugar, tea, baking powder, salt, spices, and pudding mix in a large mixing bowl. Add in eggs and butter, beating until smooth.
  • Carefully add melted butter and vanilla to the mix, mixing on medium speed until smooth.
  • Add water to batter, mix until well incorporated and smooth.
  • Divide batter among prepared muffin pans. Bake until golden and knife inserted into center of batter comes out clean - about 20-22 mins .
  • Allow to cool to cool to room temperature, before decorating.
  • Prepare either Swiss meringue buttercream or American buttercream, following the applicable recipe , using vanilla extract.
  • Mix together instant tea and spices, add about 2 teaspoon very hot water, mix to form a thick, smooth paste.
  • Beat paste into prepared frosting until fully mixed in and smooth.
  • Frost your cupcake as desired, enjoy!


* If you can't find instant black tea powder, heat the water in the recipe and brew 3 black tea bags in it, for a strong tea.
** The pudding mix can be skipped, if you're a purist. It makes the cake extra moist and the recipe really... fool proof.


Calories: 268kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 396mg | Potassium: 36mg | Fiber: 1g | Sugar: 22g | Vitamin A: 414IU | Calcium: 73mg | Iron: 1mg