The Ultimate Chai Carrot Cupcakes with Maple Frosting
Imagine the coziest, most fragrant chai latte you’ve ever had, transformed into a tender, moist, and utterly delicious cupcake. That, my friends, is the soul-warming magic of these Chai Carrot Cupcakes. This isn’t just a standard carrot cake; it’s an elevation of a classic, infused with a beautiful blend of warm spices like cinnamon, ginger,…
Imagine the coziest, most fragrant chai latte you’ve ever had, transformed into a tender, moist, and utterly delicious cupcake. That, my friends, is the soul-warming magic of these Chai Carrot Cupcakes. This isn’t just a standard carrot cake; it’s an elevation of a classic, infused with a beautiful blend of warm spices like cinnamon, ginger, and cloves, and crowned with a silky, maple-kissed buttercream.
I promise you, there is no greater feeling than taking a bite of this cupcake and experiencing the perfect harmony of textures and flavors. The cake is soft and studded with crunchy walnuts and pepitas, and the maple-spiced frosting is the perfect sweet, creamy complement. It’s a true show-stopper for autumn gatherings, holiday parties, or any time you crave a truly special, comforting treat.
Get ready to discover your new favorite carrot cake recipe. This is a cupcake that tastes like a warm, cozy hug.
Why These Chai Carrot Cupcakes Are a Must-Bake!
You are going to fall head over heels for the warm, cozy flavors of these incredible cupcakes. They’re a seasonal favorite for so many reasons:
- Incredibly Moist and Tender: The combination of butter, oil, buttermilk, and fresh carrots creates an exceptionally moist, soft, and tender cupcake that stays fresh for days.
- A Symphony of Warm Spices: This isn’t just cinnamon! The blend of cinnamon, ginger, pepper, and cloves creates a complex, aromatic “chai” spice profile that is sophisticated and delicious.
- Silky Spiced Maple Frosting: The buttercream is light, fluffy, and perfectly flavored with real maple syrup and a hint of cinnamon—the ideal partner for the spiced cake.
- Wonderful Texture: With crunchy walnuts and pepitas scattered throughout the tender cake, every bite is a delightful mix of textures.
- A True Autumn Show-Stopper: These cupcakes look and taste like they came from a gourmet bakery, making them a stunning addition to any fall or holiday dessert table.
Recipe Snapshot
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes (plus cooling) |
| Servings | 24 cupcakes |
| Calories | 389 kcal per cupcake |
| Course | Dessert |
| Cuisine | American |
| Difficulty/Method | Easy / Baking |
Your Shopping List for These Cozy Cupcakes
This recipe uses a beautiful blend of classic baking ingredients and warm spices to create a truly special treat.
→ For the Chai Carrot Cake
- 2 ½ cups all-purpose flour → The foundation of our cupcakes.
- 2 tsp. baking soda, 2 tsp. ground cinnamon, 2 tsp. ground ginger, ½ tsp. ground cloves, ½ tsp. freshly ground pepper, 1 tsp. salt → Our beautiful, aromatic chai spice blend.
- ½ cup unsalted butter, at room temperature → For rich flavor.
- 1 cup white granulated sugar & 1 cup brown sugar → A mix for moisture and deep caramel flavor.
- ½ cup vegetable oil → The secret to a super moist, tender crumb.
- 3 large eggs → Binds our cake together.
- ¾ cup buttermilk → For a tender, tangy crumb.
- 2 ½ cups grated carrots → Freshly grated is best for maximum moisture.
- ¾ cup chopped walnuts & ¾ cup pepitas (pumpkin seeds) → For a wonderful crunch and texture.
→ For the Spiced Maple Frosting
- 1 ½ cups unsalted butter, at room temperature → The creamy base of our frosting.
- 4 cups powdered sugar, sifted → For a perfectly smooth, sweet buttercream.
- Pinch of salt → To balance the sweetness.
- 2 tablespoons maple syrup → Use real maple syrup for the best flavor.
- 1 tablespoon heavy cream → To make the frosting light and fluffy.
- 1 teaspoon ground cinnamon, sifted → For the final, fragrant garnish.
Let’s Bake! Your Step-by-Step Cupcake Guide
Ready to fill your home with the incredible aroma of fall spices? Let’s get started!
Part 1: The Chai Carrot Cupcakes
- Preheat and Prep: Preheat your oven to 350°F. Grease two 12-cup cupcake tins or line them with paper liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, black pepper, cloves, and salt. Set this aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter, white sugar, and brown sugar on medium speed for 2-3 minutes, until light and fluffy.
- Add Wet Ingredients: Pour in the oil and eggs and beat until just combined.
- Alternate Wet and Dry: With the mixer on low speed, add the dry mixture in three parts, alternating with the buttermilk in two parts (begin and end with the dry ingredients). Mix until just combined—do not overmix!
- Fold in the Goodies: Gently fold in the grated carrots, chopped walnuts, and pepitas with a spatula until they are evenly distributed throughout the batter.
- Fill and Bake: Use a cookie scoop to fill each cupcake cavity about halfway full. Bake one tin at a time for 20-25 minutes, or until a skewer inserted into the center of a cupcake comes out clean.
- Cool Completely: Let the cupcakes cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely. Never frost a warm cupcake!
Part 2: The Spiced Maple Frosting
- Beat the Butter: In the clean bowl of your stand mixer (now with the whisk attachment), beat the softened butter until smooth and creamy.
- Add Ingredients: Sift in the powdered sugar, then add the maple syrup, salt, and heavy cream.
- Whip to Perfection: Beat the frosting on medium-high speed for a full 3 minutes. This step is key to incorporating air and making the frosting incredibly light and fluffy. If the frosting seems too loose, you can chill it in the fridge for 10 minutes, then whip it one last time.
- Frost and Garnish: Transfer the frosting to a piping bag fitted with a star tip. Pipe a beautiful swirl onto each of the completely cooled cupcakes. For the final touch, sift a light dusting of ground cinnamon over each frosted cupcake.
Chai Carrot Cupcakes with Spiced Maple Frosting
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease or line two 12-cavity cupcake tins.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, black pepper, cloves and salt. Set aside.
- In a stand mixer, beat the butter and sugars until fluffy, 2-3 minutes. Pour in the oil and eggs; beat until combined.
- Alternating between the buttermilk and the dry mix, add them to the butter mixture on low speed until just combined. Fold in the carrots, walnuts, and pepitas.
- Fill each cupcake cavity about halfway. Bake one tin at a time for 20-25 minutes, until a skewer comes out clean. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- In a stand mixer, sift in the powdered sugar, add the butter, maple syrup, salt and heavy cream. Beat for about 3 minutes until light and fluffy.
- Pipe or spread the frosting onto the completely cooled cupcakes. Garnish with a dusting of sifted cinnamon.
Notes
WiseRecipes’ Top Tips for Cupcake Perfection
These simple secrets will ensure your chai carrot cupcakes are moist, flavorful, and beautiful every time.
- Grate Your Own Carrots. Don’t use the pre-shredded kind from a bag! They are often dry and thick. Grating fresh carrots on the small holes of a box grater releases more moisture and creates a much more tender, delicate crumb.
- The Butter and Oil Combination is Key. Butter provides rich flavor, while oil provides unbeatable moisture. Using both gives you the best of both worlds and is the secret to a perfect cupcake texture that doesn’t dry out.
- Don’t Overmix the Batter. This is the golden rule of tender cakes. Once you add the flour, mix on the lowest speed and only until it’s just combined. A few floury streaks are better than overmixing, which leads to tough cupcakes.
- Bake in Batches. As the recipe note suggests, baking one cupcake tin at a time in the center of the oven ensures even heat circulation and a better, more consistent rise and texture for both batches.
- Whip That Frosting! Don’t skip the full 3 minutes of whipping time for the frosting. This is what transforms a standard, dense buttercream into a light, fluffy, and dreamily smooth frosting.
Keep Them Fresh! Storing Your Spiced Cupcakes
These cupcakes are a wonderful treat to have on hand. Here’s how to store them properly.
- Refrigerator: Due to the buttercream frosting, these cupcakes are best stored in an airtight container in the refrigerator. They will keep well for up to 5 days.
- Serving: For the best taste and texture, let the cupcakes sit at room temperature for about 20-30 minutes before serving. This allows the cake to soften and the frosting to lose its chill.
- Freezing: These cupcakes freeze beautifully! You can freeze the unfrosted cupcakes in a freezer-safe container for up to 3 months. Thaw at room temperature before frosting. You can also freeze the frosted cupcakes by first “flash freezing” them on a tray until the frosting is solid, then wrapping them for storage.
FAQs: Your Chai Carrot Cupcake Questions, Answered!
Why is there black pepper in the cake?
It might sound unusual, but a tiny bit of freshly ground black pepper is a classic component of many chai spice blends! It adds a subtle, pleasant warmth and complexity that you won’t be able to pinpoint, but it beautifully rounds out the other spices like ginger and cloves.
Can I make this as a layer cake instead of cupcakes?
Yes, absolutely! This recipe will make a perfect two-layer 8-inch or 9-inch round cake. Divide the batter evenly between two prepared cake pans and bake for 25-35 minutes, or until a skewer inserted into the center comes out clean.
Can I omit the nuts and seeds?
Of course. If you have a nut allergy or simply prefer a smoother texture, you can leave out the walnuts and pepitas entirely. The cupcakes will still be incredibly moist and delicious.
My frosting is too thin/thick. What do I do?
Buttercream is very easy to adjust! If it’s too thin to hold its shape, beat in more sifted powdered sugar, a quarter cup at a time. If it’s too thick and stiff, beat in a little more heavy cream or maple syrup, a teaspoon at a time, until it reaches the perfect consistency.
Final Thoughts: Your New Favorite Autumn Bake
There is nothing more comforting than the aroma of spices and cake baking in the oven on a crisp autumn day. These Chai Carrot Cupcakes are a celebration of all the best flavors of the season. They are a joy to make, a beauty to behold, and an absolute delight to eat. I hope this recipe fills your home with warmth and deliciousness. Happy baking!
