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Easy One-Bowl Spiced Chai Latte Cupcakes with Creamy Masala Frosting Recipe

Name: Easy One-Bowl Spiced Chai Latte Cupcakes with Creamy Masala Frosting Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: American-Indian Fusion
Ingredients: 1 and 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cardamom; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 3/4 cup whole milk; 1 tablespoon black tea leaves or 1 chai tea bag (loose or bagged); 1/2 cup unsalted butter, softened; 3 cups powdered sugar, sifted; 1 teaspoon ground cardamom; 1/2 teaspoon ground cinnamon; 2 tablespoons heavy cream or whole milk; 1/2 teaspoon vanilla extract; Pinch of salt

By Beginnerbakes Editorial TeamPublished Apr 9, 2026 | Updated Jul 11, 2026

American-Indian Fusion 35 mins beginner-friendlyeasyone-bowlstep-by-stepfrostingspicedcomfort-foodpartyno-fussholiday

These easy one-bowl spiced chai latte cupcakes deliver warm, comforting flavors with aromatic chai spices and a luscious creamy masala frosting. Perfect for beginner bakers, this simple recipe yields moist, flavorful cupcakes ideal for holiday parties snacks, or cozy treats.

Easy One-Bowl Spiced Chai Latte Cupcakes with Creamy Masala Frosting Recipe

Prep 15 min

Cook 20 min

Total 35 min

Servings 12

Difficulty easy

Cuisine American-Indian Fusion

Ingredients

Servings 12

1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole milk
1 tablespoon black tea leaves or 1 chai tea bag (loose or bagged)
For the Masala Frosting
1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
2 tablespoons heavy cream or whole milk
1/2 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat your oven to 350 degrees F (175 degrees C) and line a 12-cup cupcake pan with paper liners.
Steep the black tea leaves or chai tea bag in the warm milk for about 5 minutes to infuse flavor. Remove the tea leaves or bag and let the milk cool slightly.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg until evenly combined.
In the same bowl, add the softened butter and sugar. Using a hand mixer or stand mixer, beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the flour mixture and the spiced milk to the wet ingredients, starting and ending with the flour. Mix each addition on low speed just until incorporated. Do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
While cupcakes cool, prepare the masala frosting: In a clean bowl, beat the softened butter until creamy.
Gradually add powdered sugar, beating on low speed to combine, then increase to medium speed until fluffy.
Add ground cardamom, cinnamon, heavy cream (or milk), vanilla extract, and a pinch of salt. Beat until smooth and spreadable. If frosting is too thick, add a little more milk; if too thin, add more powdered sugar.
Once cupcakes are completely cooled, pipe or spread the masala frosting evenly on top.
Optional: garnish with a light dusting of cinnamon or a small sprinkle of ground cardamom for extra spice aroma.
Serve immediately or store in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days.