Description

Brown Butter Dirty Chai Cupcakes combine the rich nuttiness of brown butter with bold espresso and aromatic chai spices for a cozy, coffeehouse-inspired fall treat. These chai tea latte cupcakes are soft, spiced, and topped with a creamy chai latte frosting — perfect for any autumn gathering or dessert table.

Ingredients

Scale

For the Cupcakes:

½ cup (113g) unsalted butter
1⅓ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp cardamom
¼ tsp nutmeg
¼ tsp cloves
½ cup milk
¼ cup brewed espresso or strong coffee
2 eggs
1 tsp vanilla extract

For the Chai Latte Frosting:

1 cup unsalted butter, softened
3 cups powdered sugar
1 tbsp strong chai concentrate (or 1 tsp chai spice + 1 tbsp milk)
1 tsp vanilla extract
Pinch of salt

Optional Decoration:

Extra cinnamon for dusting
Edible glitter or gold dust
Crushed chai biscuits

Instructions

Brown the Butter: Melt butter in a light-colored pan over medium heat until golden brown and nutty. Let cool slightly.
Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and all chai spices.
Prepare Batter: In another bowl, whisk brown butter and sugar. Add eggs, then vanilla, milk, and espresso.
Combine: Add dry ingredients and stir until just combined. Do not overmix.
Bake: Preheat oven to 350°F (175°C). Line muffin tin with liners and fill ⅔ full. Bake 16–19 minutes or until a toothpick comes out clean. Cool completely.
Make Frosting: Beat butter until fluffy. Gradually add powdered sugar, chai concentrate, vanilla, and salt. Whip until smooth.
Decorate: Pipe or spread frosting on cooled cupcakes. Dust with cinnamon or top with crushed chai biscuits.

Notes

Tip: Let the brown butter cool before mixing to prevent curdling the batter.
Storage: Store frosted cupcakes in an airtight container for 4 days or freeze unfrosted cupcakes up to 2 months.
Variation: Add white chocolate chips or espresso chips for extra indulgence.
Drink Pairing: Serve with chai latte, hot espresso, or warm apple cider for a cozy fall experience.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 310
Sugar: 28g
Sodium: 170mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg

Keywords: Brown Butter Dirty Chai Cupcakes, Chai Cupcakes, Dirty Chai Cupcakes, Chai Latte Cupcakes, Vanilla Chai Cupcakes, Fall Baking Recipes, Coffeehouse Cupcakes, Chai Frosting, Café Style Cupcakes, Autumn Desserts