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Chai Caramel Cupcakes

These chai caramel cupcakes have a light and fluffy chai cake and the most delectable caramel buttercream. Made with warm Fall spices and homemade caramel, these cupcakes are the ultimate Fall treat.
Prep Time 25 minutes
Cook Time 16 minutes
Servings 12 cupcakes

Ingredients
 

Caramel

Chai Spice Mix

  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg

Cupcakes

  • 1 ¼ cups (157 grams) all purpose flour spooned and leveled
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ¼ teaspoons chai spice mix
  • ¼ cup (57 grams) unsalted butter room temperature
  • ¼ cup (50 mL) vegetable oil
  • ¾ cup (150 grams) granulated sugar
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120 mL) whole milk room temperature

Caramel Buttercream

  • ¾ cup (170 grams) unsalted butter room temperature
  • 4 tablespoons caramel
  • 3-4 cups (360-480 grams) powdered sugar
  • 1 pinch salt
  • ½ tablespoon vanilla extract
  • 2-3 tablespoons milk/heavy cream

Instructions

Caramel

  • Make the caramel according to the linked caramel recipe. Let it cool and thicken while you make the cupcakes. You will have extra, which can be stored in an airtight container in the fridge.

Chai Spice Mix

  • In a small bowl, whisk together the cinnamon, cardamom, ginger, cloves, and nutmeg. Set aside.

Cupcakes

  • Preheat oven to 350F and line a cupcake tin with cupcake liners.
  • In a medium-sized bowl, whisk together the flour, baking soda, salt, and chai spice mix. Set aside.
  • In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and oil together on medium-high speed until completely combined. This will only happen if the butter is fully at room temperature. About 2-3 minutes.
  • With the mixer on low speed, stream in the granulated sugar then beat on medium speed until combined and fluffy.
  • Add the eggs, one at a time, mixing well on low speed in between each addition, scraping down the sides and bottom of the bowl as necessary. Add the vanilla extract and mix on low-medium speed until combined.
  • With the mixer on low, add half of the dry ingredients. Once almost fully incorporated, add half of the milk and mix until almost combined. Repeat this with the other halves of the dry ingredients and the milk. Do not over mix.
  • Divide the batter evenly amongst the cupcake cups. The batter should be the perfect amount for 12 regular-sized cupcakes. Fill the liners until they are ½ - ¾ of the way full.
  • Bake the cupcakes for 15-17 minutes until a toothpick inserted into the center of the cupcake comes out clean. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Caramel Buttercream

  • While the cupcakes are cooling, make the buttercream. In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter by itself on medium-high speed for 5 minutes until smooth and creamy.
  • Add the caramel and beat on high speed for 2 minutes until combined. Add the powdered sugar, salt, vanilla extract and milk/heavy cream and beat until combined. You may need to add more powdered sugar (to thicken) or milk (to thin) depending on the desired consistency.
  • Once the cupcakes are completely cool, frost the cupcakes with the buttercream. Drizzle more caramel on top of the buttercream and enjoy! Store in an airtight container in the fridge.

Notes

  1. I like to scrape down the bottoms and sides of the bowl every time after I add a new ingredient, this will ensure the cake is properly mixed.
Tried this recipe?Let us know how it was!