Chai Cupcakes

Each year, these cupcakes are the first thing that I make when the weather begins to turn and you get those perfect crisp mornings. Fall is my favorite season and these are the perfect lead-in to all of the cozy cooking to come!

Chai Cupcakes

Course: Dessert
Author: The Mill Town Kitchen


  • 1 1/2 cups All Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • scant 1/2 tsp Ground Ginger
  • scant 1/2 tsp Ground Cloves
  • scant 1/2 tsp Cardamom
  • 3/4 cup Milk
  • 1/2 cup Canola Oil
  • 1 tbsp Vanilla Extract
  • 2 tbsp White Vinegar


Preheat your oven to 350 and line or grease your cupcake tin
  • Sift together all of your dry ingredients into a large bowl
  • Using a separate bowl, combine your milk, oil, vanilla and vinegar
  • Pour your wet ingredients into your dry and fold to fully combine
Fill each cupcake liner about 3/4 of the way to the top.  Bake at 350 for around 18 minutes or until a toothpick inserted into the center comes out clean
Once done, place the hot cupcakes onto a cooking rack and cool completely before frosting.
I like to top my Chai Cupcakes with a simple buttercream (store bought or homemade) that includes the zest of 1/2 orange and a small splash of fresh orange juice.  

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