I can’t believe that I still don’t have a cupcake recipe for you here! so here I am to solve this massive problem that we obviously have here.

and since I love black tea, as much as I love desserts, I thought to mix the idea of a tea cupcake inspired on my baking crush Jemma Wilson, because at least for me she’s one of the best ones.

the flavor of the cupcake is super rich, but the cream cheese..it’s another level, like Indian roots straight away in your mouth to blow your mind with a really tasty chai black tea. believe me, don’t do buttercream here, for me, this is the best option you can get.

let’s bake!


(makes about 9 cupcakes)
Cook Time 40 minutes
Servings 9 cupcakes
Author chef mickey


chai tea infusion

  • 200 ml whole milk
  • 2 Tbsp chai black tea

chai cupcakes

  • 125 unsalted butter soft
  • 125 g caster sugar
  • 125 plain flour
  • ½ tsp bicarbonate of soda
  • ¼ tsp cinnamon
  • ¼ ground cloves
  • ¼ ground cardamom
  • 2 large free range eggs
  • 1 + ½ Tbsp chai tea infusion

chai cream cheese

  • 50 g unsalted butter soft
  • 80 g cream cheese
  • 280 g icing sugar
  • 3 Tbsp chai tea infusion


chai tea infusion

  1. In a medium pot pour the whole milk with the chai clack tea in a medium-high heat.
  2. when it’s boiling, take out the pot from the heat and cover it with a lead.
  3. leave it for 5 min and then strain the milk to take off all the tea and leave it to cool down.

chai cupcakes

  1. In a big bowl mix the soft unsalted butter, caster sugar, sifted plain flour, sifted bicarbonate of soda, cinnamon, ground cloves, ground cardamom, and the eggs.
  2. when it’s everything well combined add the chai tea infusion and keep mixing for a bit.
  3. spread all the batter into the cupcakes cases.
  4. bake it at 170ºC for about 20 min.
  5. take them out from the oven and let them cool completely, before you put on the cream cheese, on a cooling rack.

chai cream cheese

  1. In a big bowl mix all the soft unsalted butter with the cream cheese until it’s nice and fluffy.
  2. add the sifted icing sugar, in two times, until everything it’s well combined.
  3. pour in the chai tea infusion and give it a good last whisk.
  4. spread the chai cream cheese on the top of the cooled cupcakes.