Description
These Sourdough Chai Cupcakes combine the warmth of chai spices with the tangy richness of sourdough for a cozy and aromatic treat. Perfectly moist and topped with creamy chai-spiced frosting, they’re an irresistible dessert for fall or any time you crave comfort baking.
Ingredients
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1/2 cup sourdough starter (discard or active)
1/2 cup milk
1 tsp vanilla extract
Chai Frosting:
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
3 cups powdered sugar
1/2 tsp cinnamon
1/4 tsp cardamom
1/8 tsp ginger
1–2 tbsp milk or cream
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nutmeg.
3. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla extract.
5. Mix in the sourdough starter until well combined.
6. Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with dry ingredients.
7. Divide the batter evenly among cupcake liners, filling about 2/3 full.
8. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool completely before frosting.
10. For the frosting, beat butter and cream cheese until smooth and creamy.
11. Add powdered sugar, chai spices, milk, and vanilla; beat until fluffy.
12. Pipe or spread the frosting over the cooled cupcakes and dust lightly with cinnamon.
Notes
Use your sourdough discard for added depth and tang — no need for active starter.
Adjust spice levels to your liking for a milder or bolder chai flavor.
These cupcakes pair perfectly with a cup of chai tea or coffee for the ultimate cozy moment.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 30g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: sourdough chai cupcakes, cozy baking recipe, chai spice desserts, fall cupcakes, sourdough discard recipe