Vanilla Chai Tea Cupcakes - Lady Behind The Curtain 2These wonderful spicy vanilla chai tea cupcakes are perfect for anyone who loves the flavors of chai.  Fill your home with the warm and inviting scent of these vanilla chai tea cupcakes.  Add a batch of these cupcakes to a gift basket with the chai sugar ,tea and or coffee.

HERE is the recipe to make your own Chai Sugar.

Vanilla Chai Tea Cupcakes

Preparation 30 minutes 2017-10-19T00:30:00+00:00 Cook Time 20 minutes 2017-10-19T00:20:00+00:00 Serves Makes 12 Cupcakes     adjust servings
Vanilla Chai Tea Cupcakes - Lady Behind The Curtain


For the Cupcakes

  • 1/2 cup butter, softened
  • 1 large eggs
  • 2 large egg yolks
  • 1/2 cup brewed vanilla chai tea {2 vanilla chai tea bags}*see below for directions
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1-1/2 teaspoons vanilla extract

For the Crunchy Chai Topping

  • 3 tablespoons prepared Chai Sugar
  • 2 tablespoons butter, melted

For the Chai Butter Frosting

  • 3/4 cup butter, softened
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ground cinnamon
  • pinch of ground ginger
  • pinch of ground cloves
  • seeds from 1 vanilla bean
  • 4 cups confectioners' sugar
  • 2 tablespoons reserved brewed vanilla chai tea


    For the Cupcakes:

    1. Allow butter egg and egg yolks to stand at room temperature for 30 minutes.
    2. Line 12 muffin cups with cupcake liners.
    3. Preheat oven to 350 degrees.
    4. Brew tea by adding 1 cup of hot water to a mug with 2 vanilla chai tea bags.
    5. Set aside.
    6. In a medium bowl stir together the flour, baking powder and salt.
    7. In a large mixing bowl beat butter on high until creamy.
    8. Add sugar and beat until well combined and fluffy.
    9. Add egg , egg yolks, and vanilla beat until combined.
    10. Alternate the 1/2 cup of brewed vanilla chai tea {reserving the rest for the frosting} and flour mixture, beating on low after each addition just until combined.
    11. Spoon batter into prepared muffin cups, filling each about three-fourths full.
    12. Smooth our batter in cups {batter will be thick}.
    13. Bake 20 minutes or until a toothpick inserted in centers comes out clean.
    14. Cool cupcakes in muffin cups on a wire rack for 5 minutes.
    15. Remove cupcakes and cool completely on a wire rack.
    16. For the Crunchy Chai Topping:
    17. Spoon the chai sugar into a bowl.
    18. Melt butter in a small bowl.
    19. Brush melted butter on the tops of the cooled cupcakes.
    20. Dip the tops into the chai sugar.

    For the Chai Butter Frosting:

    1. Cream together the butter, cardamom, cinnamon, ginger, cloves and seeds from 1 vanilla bean.
    2. Add the sugar and cream until well combined.
    3. Add brewed vanilla chai tea 1 tablespoon at a time until the frosting reaches piping consistency. Pipe on cupcakes.

    Recipe Notes

    This is a LBC original!

    This recipe is from Lady Behind The Curtain



    Vanilla Chai Tea Cupcakes — 6 Comments

    1. Hi Sheryl, this cupcakes sound fantastic and thanks so much for sharing your recipe – this will be a perfect gift for a chai loving friend of mine! Hope you had a wonderful Thanksgiving and are enjoying the weekend! Pinning!

    2. I made these for my group of fellow adoptive India moms and they were a huge hit! Very fitting with the “vanilla chai” theme. I’m actually making them again today for company coming this weekend. Great recipe! I also love that it makes only 12 cupcakes.

    3. These cupcakes are great! Just made them with a friend for a celebration of school being over and they were a hit. Thank you!

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