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Chai White Chocolate Cupcakes

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Chai White Chocolate Cupcakes! I’d never had chai tea before I tried these cupcakes and now, I see why people love it so much! It’s basically all the flavours of winter and Fall in a cup! In this case, a cupcake!

Chai White Chocolate Cupcakes

Chai White Chocolate Cupcakes

Chai White Chocolate Cupcakes

Chai spiced cupcakes with buttercream frosting.

Serves 20

5 from 1 vote
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Prep: 30 minutes
Cook: 55 minutes
Total: 1 hour 25 minutes
Course: Dessert
Cuisine: American
Calories: 191kcal



  • 3 1/2 cups / 430 g all-purpose flour
  • 1 1/4 cups / 265 g caster sugar, superfine
  • 3 tsp / 3 tsp baking powder
  • 1/2 tsp / 1/2 tsp fine salt
  • 1/2 cup / 113.5 g unsalted butter, softened
  • 2 large / 2 large eggs
  • 1 1/2 cups / 375 ml whole milk
  • 1/2 cup / 125 ml vegetable oil
  • 2 tbsp / 2 tbsp Greek yoghurt, or sour cream
  • 1 tsp / 1 tsp vanilla extract, vanilla bean paste
  • 1 tbsp / 1 tbsp cinnamon, for frosting
  • 1 / 1 cinnamon stick
  • 6 / 6 cloves
  • 1 tsp / 1 tsp black peppercorns
  • 1 tsp / 1 tsp cardamom pods
  • 1 tsp / 1 tsp fennel seeds
  • 1 tsp / 1 tsp fresh or dry ginger
  • 2 / 2 Star Anise
  • 1/4 cup / 100 g white chocolate flakes



  • Start off my infusing your milk with cinnamon, cloves, star anise, peppercorns, cardamom pods, fennel seeds and ginger slices. Place the milk in a medium sized saucepan and add the spices, then bring to a boil on a low heat. Once the milk begins to froth up and boil take it off the stove immediately and set it aside to infuse for 10 min, then strain using a strainer and let it cool down (warm is ok) while you prepare the batter.
  • Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
  • While your cupcakes are baking, and cooling prepare your frosting by adding cinnamon to it and mixing it in well until it’s flavoured evenly. Finish off with a sprinkle of white chocolate flakes


To make your own chocolate flakes: Drizzle melted chocolate on to a large sheet of baking paper using a fork or spoon and let it set for 5-10 min in the fridge before you break it up into little pieces.
Cupcakes can be stored in an airtight container for up to three days.


Serving: 20g
Calories : 191kcal
Carbonhydrates: 19g
Protein: 4g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 33mg
Sodium: 148mg
Potassium : 57mg
Fiber: 1g
Sugar : 1g
Vitamin A: 198IU
Vitamin C: 0.1mg
Calcium: 79mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
5 from 1 vote (1 rating without comment)

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