Mini-chai latte cupcakes | The 12 mini-Days of Christmas |

Mini Chai Latte Cupcakes with Chai Latte Italian Meringue Buttercream

  • Author: Rebecca Blackwell
  • Prep Time: 10 mins
  • Cook Time: 13 mins
  • Total Time: 23 mins
  • Yield: 54-60 mini cupcakes


  • 1 1/2 cups unbleached all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 45 oz powdered chai tea latte drink mix (I used four 1.1 oz packets of Oregon Chai Tea Latte Original)
  • 4 tbsp butter, melted and cooled to room temperature
  • 2 tbsp vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature, lightly beaten
  • 1 cup buttermilk, at room temperature (preferably full-fat, but low-fat will work too)
  • 2 tsp pure vanilla extract
  • 1 recipe Italian Meringue Buttercreamfollow instructions right above the recipe for Chai Latte flavor
  • Optional: white chocolate chips and nutmeg for decorating


  1. Preheat oven to 375 degrees. Lightly spray a mini-muffin pan with non-stick baking spray and line with paper liners.
  2. Add the flour, cornstarch, baking powder, baking soda, salt, and powdered chai mix to a bowl and stir with a wire whisk to combine.
  3. In a separate bowl, add the melted butter, oil, and sugar and whisk to combine. Whisk in the eggs.
  4. Combine the buttermilk and vanilla in a measuring cup and add in two additions, alternating with three additions of the flour: flour, buttermilk, flour, buttermilk, flour. After each addition, whisk just long enough to combine the ingredients.
  5. Fill muffin cups about 3/4 full with batter. The batter should come nearly to the top of the paper liners. Bake for 13-15 minutes, until a toothpick inserted in one of the cupcakes comes out without any liquid batter on it.
  6. Let the cupcakes cool in the pan for about 1 minute, then dump out onto a wire rack and allow to cool completely before frosting.
  7. Frost cupcakes with a swirl of Chai Latte Italian Meringue Buttercream. If desired, top each with one white chocolate chip and a light dusting of nutmeg.