Sourdough Chai Cupcakes with Chai-Spiced Buttercream
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My Sourdough Chai Cupcakes are tender sourdough discard cupcakes with masala chai flavor, warming spices, and a light, creamy frosting. The blend of cinnamon, ground ginger, cardamom, cloves, nutmeg, allspice, and black pepper gives every cupcake a cozy, distinctive finish.
Sour cream and sourdough discard help create a moist crumb, while vanilla extract and heavy cream round out the chai-spiced buttercream. For a classic frosted option with the same sourdough tang, try these Sourdough Vanilla Cupcakes and Buttercream Frosting.
Quick Look: Sourdough Chai Cupcakes
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Servings: 14 cupcakes
- Calories: ~417 kcals per cupcake (based on nutritional panel)
- Cook Method: Baked
- Flavor Profile: Tender, fluffy cupcakes packed with warming chai spices like cinnamon, cardamom, and cloves, topped with a light and dreamy chai-spiced buttercream. Fall comfort in every bite!
- Difficulty: Easy — Simple steps, straightforward ingredients, and a stand mixer does the heavy lifting!
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Why You’ll Love This Sourdough Chai Cupcakes Recipe
- A true chai tea latte cupcake flavor: I use homemade chai spices and black pepper to give these chai cupcakes a fragrant, gently spiced profile instead of a one-note cinnamon flavor. When I want those same masala chai notes in a sliceable bake, I make Easy Sourdough Masala Chai Spiced Tea Bread.
- A soft, tender sourdough discard recipe: Room-temperature sour cream, milk, and sourdough discard support a light, moist crumb, while the buttercream adds a rich finish. For another tender, warmly spiced discard bake, have a look at these Sourdough Pumpkin Chocolate Chip Muffins.
- Easy to prepare ahead: You can bake the cupcakes in advance, let them cool completely on a wire rack, and frost them before serving or after a short chill. For another cake-style sourdough discard bake that works well for breakfast or sharing, try my Easy Sourdough Discard Blueberry Buckle.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Sourdough Chai Cupcakes
- Flour – I used sifted all-purpose flour, but unbleached cake flour is another excellent choice for soft and tender cupcakes.
- Leaveners – Make sure that your baking powder and baking powder are fresh and active, otherwise the cupcakes won’t rise.
- Chai Spice Mix – A blend of cinnamon, ground ginger, cardamom, nutmeg, cloves, all-spice, and black pepper brings the perfect chai flavor to these sourdough cupcakes.
- Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
- Unsalted Butter – Subtract 1/4 teaspoon of salt from the recipe if you are using Salted Butter.
- Sugar – I used white granulated sugar, but you can substitute it with others, like coconut sugar or turbinado sugar.
- Eggs – Bring eggs to room temperature quickly by placing them in a bowl of hot water for at least 5 minutes.
- Sour Cream – It is best to use room-temperature sour cream in order for the ingredients to mix properly and for the batter to rise.
- Milk – Bring the milk to room temperature quickly by heating it up for 15-20 seconds in a microwave-safe bowl.
- Unfed Sourdough Starter – I prefer using sourdough discard that is no older than a week for sweet recipes like these Sourdough Chai Cupcakes.
- Vanilla Extract – Use pure vanilla extract, rather than imitation vanilla, for the best flavor!
Chai Spiced Buttercream Frosting
- Unsalted Butter – In order for the buttercream to be smooth, it is important that the butter is at room temperature before mixing.
- Powdered Sugar – Add the powdered sugar one cup at a time while mixing to prevent from sugar flying everywhere!
- Homemade Chai Spices – Using a portion of the warming spices made for the cupcakes for a lovely chai flavoring.
- Vanilla Extract – Again, for the best vanilla flavor, use pure vanilla extract instead of imitation.
- Heavy Cream – Add just a touch of heavy cream, 1-2 T, until you have reached your desired consistency.
How to Make Sourdough Chai Cupcakes
- In a small mixing bowl, mix together the ground cinnamon, ground ginger, ground cardamom, ground nutmeg, ground allspice, ground cloves, and black pepper. You will use 3 teaspoons for the cupcakes, 2 teaspoons for the frosting, and the rest to dust the tops of the Sourdough Chai Cupcakes.
- Using a medium bowl, whisk together the flour, baking powder, baking soda, a portion of the homemade chai spice mix, and salt. Set to the side.
- In a separate bowl, whisk together the milk and sourdough starter discard until smooth.
- Next, add in the eggs, one at a time, beating at medium speed until combined. Again, scrape the sides of the bowl when needed. Add the sour cream and vanilla extract and mix well.
- Alternate between the dry ingredients and wet ingredients, starting with adding a third of the flour mixture to the butter mixture. Mix at low speed, until all of the ingredients are combined, don’t overmix.
- Divide the cupcake batter evenly into 14 lined cupcake liners and fill 3/4 of the way full.
- Bake the Sourdough Chai Cupcakes for 16-17 minutes. The cupcakes are done when the tops are golden brown, and a toothpick comes out clean.
- Remove the cupcakes from the oven. Keep the cupcakes in the cupcake tin for an additional 5 minutes, then place on a wire rack to cool completely.
How to Make Vanilla Buttercream
- In a stand mixer with a whisk attachment, beat the room-temperature butter and powdered sugar at medium speed until smooth.
- Next, add a portion of your own chai spice mix, the vanilla extract, and a pinch of salt. Mix until combined.
- Finally, add 1-2 Tablespoons of heavy cream until the desired consistency is reached.
- Beat the frosting on medium-high speed for 3-4 minutes or until light and fluffy.
How to Decorate
- You can frost the tops of these Sourdough Chai Tea Latte Cupcakes with a frosting knife or with a piping bag. I used a Wilton 1M piping tip to decorate my cupcakes.
- Leave these chai latte cupcakes clean and simple or continue to decorate with a dusting of the chai spice mix. If you are feeling really fancy, top the sourdough cupcakes with a star anise or a cinnamon stick. This will certainly catch your guests’ attention.
McKenna’s Helpful Tips
- Prepare the spice blend first: Whisk the chai spices in a small bowl before I start the cupcake batter, which keeps the warming spices evenly distributed. You can use the same mise en place approach for Sourdough Pumpkin Scones with Maple Glaze.
- Use a scoop for consistent portions: Fill cupcake liners about three-fourths full with a cookie scoop or measuring cup so the cupcakes bake evenly and look uniform. The same portioning habit for the thick batter is used in Sourdough Pumpkin Coffee Cake with Crumb Topping.
- Check early, then cool completely: Use a cake tester near the end of baking and transfer the cupcakes to a wire rack after a brief rest in the pan, waiting until they are fully cool before piping frosting. I follow the same careful finishing step with Sourdough Apple Cinnamon Muffins.
- Match butter temperature to the task: Use room-temperature butter for a smooth chai-spiced buttercream, but keep cold butter cold for flaky doughs. That distinction also matters in Sourdough Chocolate Chip Scones, where cold butter supports the crumbly texture.
How to Store
Store any leftover Sourdough Vanilla Cupcakes in an airtight container in the fridge for up to 3 days, but they are best served at room temperature. Remove the cupcakes from the fridge at least 1 hour before serving.
Sourdough Chai Cupcakes FAQs
Can you please say when to add the sourdough-milk mixture?
I add the sourdough/milk mixture during the combining stage, alternating it with the dry ingredients on low speed and beginning and ending with the flour mixture. This keeps the cupcake batter smooth without overmixing, much like the alternating method I use for Sourdough Red Velvet Cupcakes.
Any suggestions for a long ferment?
Yes. Mix the batter as written, cover the large bowl with plastic wrap, and cold-ferment it in the refrigerator overnight; the next day, give it a gentle stir, portion it into cupcake liners, and bake. If you want another sweet sourdough recipe with an optional overnight schedule, use Sourdough Chocolate Espresso Cupcakes as a guide.
Can these be made as a cake instead of cupcakes? What recommended changes should I make?
Yes. You can bake the batter in an 8- or 9-inch round cake pan or a 9×9-inch pan at the same oven temperature, then start checking with a cake tester at 25 to 30 minutes and continue until it comes out clean. For a square-pan sourdough cake with a tender crumb, look at my Sourdough Coffee Cake.
Can I use cake flour for Sourdough Chai Cupcakes?
Yes. You can use unbleached cake flour in place of all-purpose flour when I want an especially soft, delicate cupcake, but keep the ingredient weight and mixing time consistent for the best results.
If you tried this Sourdough Chai Cupcakes recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Chai Cupcakes Recipe
Yield: 14 cupcakes
Sourdough Chai Cupcakes – a tender cupcake bursting with comforting, warming spices, like cinnamon, allspice, and cloves, topped high with a light and fluffy chai-spiced buttercream frosting. It's a seasonal delight that captures the essence of fall in every bite!
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Equipment
Ingredients
Chai Spice Mixture
- 4 grams ground cinnamon 2 teaspoons
- 2 grams ground ginger 1 teaspoon
- 1 gram ground cardamom 1/2 teaspoon
- 1 gram ground nutmeg 1/4 teaspoon
- 1 gram allspice 1/4 teaspoon
- 1 gram ground cloves 1/4 teaspoon
- pinch of black pepper
Sourdough Chai Cupcakes
- 175 grams all-purpose flour, sifted 1 1/4 cups
- 4 grams baking powder 1 teaspoon
- 3 grams baking soda 1/2 teaspoon
- 7 grams Chai Spice Mixture 3 teaspoons
- 1 gram salt 1/4 teaspoon
- 200 grams sugar 1 cup
- 113 grams unsalted butter, room temperature 1/2 cup
- 100 grams eggs, room temperature about 2 large eggs
- 140 grams sour cream, room temperature 1/2 cup
- 4 grams vanilla extract 1 teaspoon
- 140 grams sourdough discard, room temperature heaping 1/2 cup
- 60 grams milk, room temperature 1/4 cup
Chai-Spiced Buttercream Frosting
- 226 grams unsalted butter, room temperature 1 cup
- 325 grams powdered sugar 2 1/2 cups
- 2 grams vanilla extract 1/2 teaspoon
- 3 grams chai spice mixture 1 1/4 teaspoons
- 30 grams heavy cream 2 Tablespoons
- pinch of salt
Instructions
- Preheat the oven to 350 degrees F and line a cupcake tin with cupcake liners. Tip: To help prevent the cupcake liners from sticking to the cupcakes, spray the liners lightly with cooking spray before adding the batter.
Chai Spice Mixture
- In a small mixing bowl, mix together the ground cinnamon, ground ginger, ground cardamom, ground nutmeg, ground allspice, ground cloves, and black pepper. You will use 7 grams (3 teaspoons) for the cupcake batter, 3 grams (1 1/4 teaspoons) for the frosting, and the rest to dust the tops of the Sourdough Chai Cupcakes.4 grams ground cinnamon, 2 grams ground ginger, 1 gram ground cardamom, 1 gram ground nutmeg, 1 gram allspice, 1 gram ground cloves, pinch of black pepper
Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, homemade chai spice mix, and salt. Set to the side.175 grams all-purpose flour, sifted, 4 grams baking powder, 3 grams baking soda, 7 grams Chai Spice Mixture, 1 gram salt
Wet Ingredients
- In a separate bowl, whisk together the milk and sourdough starter discard until smooth. Set aside.60 grams milk, room temperature, 140 grams sourdough discard, room temperature
- In the bowl of a stand mixer with a paddle attachment or in a large mixing bowl with an electric mixer, beat the sugar and butter at medium speed for 4-5 minutes, or until light and fluffy. Be sure to scrape down the sides of the bowl when needed.200 grams sugar, 113 grams unsalted butter, room temperature
- Next, add in the eggs, one at a time, beating at medium speed until combined. Again, scrape the sides of the bowl when needed. Add the sour cream and vanilla extract and mix well.100 grams eggs, room temperature, 140 grams sour cream, room temperature, 4 grams vanilla extract
Combine
- Alternate adding the dry and wet ingredients to the butter mixture. Start by adding a third of the flour mixture, and then half of the wet ingredients to the butter mixture. Mix at low speed, until all of the ingredients are just combined. Be careful not to over mix the batter, otherwise this can lead to dense cupcakes.
- LONG FERMENT: To long ferment, cover the just-mixed batter and place it into the fridge overnight. The following day, divide the batter evenly in the cupcake tin and bake. You might need to add a few minutes to the bake time since the batter is chilled.
- Divide the cupcake batter evenly into 14 lined cupcake liners and fill 3/4 of the way full.
Bake
- Bake the Sourdough Chai Cupcakes for 16-17 minutes. The cupcakes are done when the tops are golden brown and a toothpick comes out clean.
- Remove the cupcakes from the oven. Keep the cupcakes in the cupcake tin for an additional 5 minutes, then place on a wire rack to cool completely.
Chai-Spiced Buttercream Frosting
- In a stand mixer with a whisk attachment, beat the room temperature butter and powdered sugar at medium speed until smooth.226 grams unsalted butter, room temperature, 325 grams powdered sugar
- Next, add the chai spice mix, the vanilla extract, and a pinch of salt. Mix until combined.2 grams vanilla extract, 3 grams chai spice mixture, pinch of salt
- Finally, add the heavy cream until the desired consistency is reached.30 grams heavy cream
- Beat the frosting on medium-high speed for 3-4 minutes or until light and fluffy.
- Decorate the cupcakes once they have cooled completely. Enjoy!
Notes
This recipe card was updated on February 23rd, 2026.
Recipe Tips:
- In order for the ingredients to properly combine and for the batter to rise, it is crucial that all of the ingredients are at room temperature.
- You can frost the tops of these Sourdough Chai Tea Latte Cupcakes with a frosting knife or with a piping bag. I used a Wilton 1M piping tip to decorate my cupcakes.
- Leftover Sourdough Chai Cupcakes are to be stored in an airtight container in the fridge for up to 3 days, but they are best served at room temperature. Remove the cupcakes from the fridge at least 1 hour before serving.
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LONG FERMENT: To long ferment, cover the just-mixed batter and place it into the fridge overnight. The following day, divide the batter evenly in the cupcake tin and bake. You might need to add a few minutes to the bake time since the batter is chilled.
Nutrition
Serving: 1g | Calories: 417kcal | Carbohydrates: 50g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 136mg | Potassium: 57mg | Fiber: 1g | Sugar: 38g | Vitamin A: 746IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
Absolutely delicious and taste just like a chai tea latte!
That makes me so happy to hear! I was really hoping for that cozy chai latte flavor, so I’m glad it came through so well. Thank you so much for trying another recipe and taking the time to leave a review!
Can I make as a cake instead of cupcakes? What recommended changes would you make?
Great question! I have not personally tested this recipe as a cake, but it should work well.
You could pour the batter into an 8- or 9-inch round cake pan or a 9×9 pan and bake at the same temperature. The main adjustment will be the bake time, which will likely be longer than cupcakes. I would start checking around 25–30 minutes, baking until a toothpick inserted in the center comes out clean.
If you try it as a cake, I would love to hear how it turns out!
This was the BEST cupcake recipe I’ve ever made! I used 187.5 grams of fresh milled soft white wheat and they came out perfect. Any suggestions for a long ferment?
I’m so happy you loved the recipe — that makes my day! Yes, you can long-ferment this one. Just mix the batter as written, cover the bowl, and let it cold-ferment overnight in the fridge. The next day, give it a gentle stir, portion into your cupcake liners, and bake. The flavor gets even deeper and cozier with that overnight rest! Enjoy!
Can you please say when you add the sourdough-milk mixture. I assume it’s mixed in when you add the flour mixture
Hi Anna! You add the milk mixture on step #7! Alternate between the flour and the milk mixture.
This looks so good! What a great combination of flavors!
Has anyone made this recipe at altitude? Wondering what changes to make, thanks!