Chai-Spiced Cupcakes with Maple Frosting

When crisp air and golden leaves signal the arrival of autumn, there’s nothing more comforting than the warming flavors of chai and the rich sweetness of maple. These Chai-Spiced Cupcakes with Maple Frosting are the perfect embodiment of the season—a soft, spiced cake topped with a cloud of maple-kissed frosting. This delightful recipe belongs in every list of must-try fall recipes, offering a homemade treat that feels like a warm hug on a chilly day.

Why You’ll Love This Fall Cupcake Recipe

These cupcakes go beyond ordinary spiced desserts by combining robust chai flavors—think cinnamon, cardamom, ginger, and cloves—with a smooth, buttery maple frosting that melts in your mouth. Whether you’re hosting a cozy fall gathering, planning Thanksgiving desserts, or just want a sweet autumn indulgence, this recipe will become your go-to for the season.

Ingredients for Chai-Spiced Cupcakes with Maple Frosting

For the Chai-Spiced Cupcakes:

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground cardamom

• ¼ tsp ground cloves

• ¼ tsp ground nutmeg

• ½ cup unsalted butter, softened

• ¾ cup brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup whole milk

• ¼ cup brewed chai tea (strong, cooled)

For the Maple Frosting:

• ½ cup unsalted butter, softened

• 4 oz cream cheese, softened

• 2–3 tbsp pure maple syrup (preferably Grade A amber)

• 2 cups powdered sugar, sifted

• ½ tsp vanilla extract

• Pinch of salt

Required Kitchen Tools

• Mixing bowls (at least two)

• Measuring cups and spoons

• Electric mixer (hand or stand mixer)

• Rubber spatula

• Cupcake/muffin pan

• Paper cupcake liners

• Cooling rack

• Piping bag and decorative tip (optional, for frosting)

Step-by-Step Preparation Instructions

Step 1: Brew the Chai Tea

Start by brewing a strong cup of chai tea. You’ll only need ¼ cup for the batter, but make a little extra to sip while baking. Let it cool to room temperature before using it in the batter.

Step 2: Preheat & Prep

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt

• Cinnamon

• Ginger

• Cardamom

• Cloves

• Nutmeg

Set aside.

Step 4: Cream the Butter & Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar together until light and fluffy—about 3 minutes.

Step 5: Add the Eggs & Vanilla

Beat in the eggs, one at a time, followed by the vanilla extract. Mix until fully combined.

Step 6: Add Dry & Wet Ingredients Alternately

With the mixer on low speed, alternate adding the dry ingredients, milk, and chai tea, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.

Step 7: Fill the Cupcake Liners

Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full.

Step 8: Bake

Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 9: Cool Completely

Remove from the oven and let cool in the pan for 5 minutes, then transfer the cupcakes to a cooling rack to cool completely before frosting.

 Make the Maple Frosting

Step 1: Cream the Butter & Cream Cheese

In a clean mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.

Step 2: Add Maple Syrup & Vanilla

Mix in the maple syrup and vanilla extract. Adjust the maple syrup to your sweetness preference.

Step 3: Add the Powdered Sugar

Gradually add the sifted powdered sugar, one cup at a time, beating on low until fully incorporated. Increase to medium-high speed and beat until fluffy. Add a pinch of salt to balance the sweetness.

Step 4: Frost the Cupcakes

Once the cupcakes are completely cool, frost them using a spatula or pipe the frosting with a piping bag fitted with your favorite tip.

Optional: Garnish with a light dusting of cinnamon or a drizzle of extra maple syrup.

Helpful Tips for Success

1. Don’t Skip the Chai Brew

Using actual brewed chai tea deepens the flavor of the cupcakes and enhances the spices. You can use homemade or store-bought chai concentrate—just be sure it’s not overly sweet.

2. Use Room Temperature Ingredients

Room temperature butter, eggs, and cream cheese ensure a smoother batter and fluffier frosting.

3. Customize the Frosting

For a twist, add a splash of bourbon or a touch of cinnamon to the frosting for extra fall warmth.

4. Storage Tips

These cupcakes can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Bring them to room temperature before serving for the best texture.

5. Make Ahead

The cupcakes can be made a day in advance, and the frosting can be stored in the fridge for up to 3 days. Just give the frosting a quick whip before using.

Approximate Nutritional Information (Per Cupcake) fall recipes

Note: Nutritional values may vary depending on the exact brands and measurements used.

 Why These Chai-Spiced Cupcakes Are a fall recipes Must-Have

There’s something magical about the combination of spiced cupcakes and maple frosting that feels like it belongs to fall. The warm aroma of chai spices baking in the oven fills your kitchen with cozy vibes, while the maple frosting adds a silky, sweet finish that’s both elegant and comforting.

Whether you’re searching for fall recipes for a holiday gathering, a school bake sale, or a weekend baking project, these cupcakes hit all the right notes. They’re festive without being fussy and flavorful without being overly complicated.

 Final Thoughts: Bake, Share, and Savor

These Chai-Spiced Cupcakes with Maple Frosting are more than just a dessert—they’re a celebration of everything we love about autumn. From the spiced aroma to the creamy maple finish, they bring joy in every bite.