Chai Cupcakes with Cream Cheese Frosting

A plate of cream cheese frosted cupcakes with red and green sprinkles topped with a gingerbread man cookie

5 from 2 votes

Chai Cupcakes with Cream Cheese Frosting

These cozy Chai Cupcakes with Cream Cheese Frosting are what Christmas dreams are made of! They're moist and fluffy and the perfect treat for the chai tea lover in your life!

Prep Time30

Cook Time18

Total Time48

Course: Dessert

Cuisine: American

Keyword: chai spices, cream cheese frosting, Cupcakes, dessert

Servings: cupcakes

Calories: 380kcal

Author: MaryAnn Dwyer

Ingredients

Chai Cupcakes

1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. ground cinnamon
3/4 tsp. ground cardamom
3/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. allspice
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
1/4 cup sour cream
3/4 cup milk

Cream Cheese Frosting

8 oz. cream cheese, softened to room temperature
1/2 cup (one stick) unsalted butter, softened to room temperature
3 1/3 cup confectioners' sugar
1 tsp. vanilla extract
1/8 tsp. salt

Instructions

Chai Cupcakes

Preheat oven to 350 degrees. Line cupcake tin with paper liners and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, allspice and cloves. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium high speed until light and fluffy, about 2-3 minutes. Add eggs, one at a time until well blended. Add sour cream and vanilla extract and beat an additional 1 minute. With a spatula add half of the flour mixture until just combined, then add the milk, followed by the remaining flour mixture, being careful not to overmix.
Spoon batter into liners about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Remove from oven and let cool on wire rack. Mine were ready at 16 minutes.
While the cupcakes are baking and cooling, make your frosting. Wait until cupcakes are completely cooled before frosting.

Cream Cheese Frosting

In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, butter, 3 cups confectioners' sugar, vanilla and salt on low until combined, about 30 seconds. Add the additional 1/3 cup if you like a thicker consistency. I used the whole 3 1/3 cups. Increase speed to high and beat for 3 minutes until smooth and creamy.

Notes

I use 3 1/3 cups confectioners' sugar for my frosting, but you can be the judge of how thick you like your frosting. Add more for a thicker consistency, less for thinner. It's best to start with 3 cups and then add from that point.

I used an Ateco Sultan Protruding Cone piping tip to frost my cupcakes. You can use whatever tip you prefer or just hand frost. I also topped mine with sprinkles and store-bought mini gingerbread man cookies. This is optional and just for decorating purposes.

Nutrition