Sugar Free Chai Spice Cupcake Recipe

Chai Spice Cupcakes

Where there’s tea, there’s happiness... 

By Thomas John of @thomasjohn26

Prep 40m

Cook 20m

Total 3h

Serve 12-14

Chai Spice Mix Ingredients

  • 2 ½  teaspoons ground cinnamon
  • 1 ¼  teaspoons ground ginger
  • 1 ¼ teaspoons ground cardamom
  • 1/2 teaspoon ground allspice


Cupcake Ingredients

  • 1 bag chai tea
  • ½  cup whole milk (room temperature)
  • 1 ¾ cups cake flour (spoon & leveled)
  • 3 ½ teaspoons chai spice mix
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter (room temperature)
  • 1 cup Purecane™ zero calorie baking sweetener
  • 3 large egg whites (room temperature)
  • 2 teaspoons pure vanilla extract
  • ½  cup sour cream (room temperature)


Chai Spice Buttercream Ingredients

    • 1 ½ cups unsalted butter, room temperature
    • 2 ½ cups Purecane™ confectioners sweetener
    • 2 teaspoons chai spice mix 
    • ½ cup heavy cream
    • 2 teaspoons pure vanilla extract
    • ½ teaspoon salt
    • optional for garnish: cinnamon sticks + mix the remaining chai spice mix

 No Sugar Chai Spice Cupcake Recipe



Prepare chai spice mix:

  1. Mix all of the chai spices together. (You’ll have 5 ½  teaspoons to use between the cupcake batter, buttercream, and garnish.)
  2.  Steep the tea: Bring milk to a slight boil. Pour over the tea bag and steep for 30 minutes. (This chai milk is used in the cupcake batter.) 
  3. Make sure the chai milk is room temperature before adding to the cupcake batter.


Make the cupcakes:

  1. Preheat the oven to 350 °F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners – this recipe makes about 14 cupcakes. Set aside.
  2. Whisk the cake flour, 3 ½ teaspoons of chai spice mix, the baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and Purecane™ zero calorie baking sweetener together on high speed until smooth and creamed, (about 2 minutes). Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined. (about 2 minutes) 
  4.  Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the chai milk until combined. Do not overmix. Batter will be slightly thick.
  5. Pour/spoon the batter into the liners. Fill only ⅔ full to avoid baking over the sides. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. 
  6. Allow the cupcakes to cool completely before frosting.


Make the frosting:

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy. (about 2 minutes) 
  2. Add 2 ½ cups Purecane™ confectioners sweetener, the heavy cream, 1 ¾ teaspoons chai spice mix, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. 
  3. Add up to ½ cup more Purecane™ confectioners sweetener if frosting is too thin or another tablespoon of cream if frosting is too thick. (Add another pinch of salt if frosting is too sweet) 
  4. Frost cooled cupcakes with a piping bag and 4B frosting tip and serve. Enjoy!


Optional: Garnish with a cinnamon stick and sprinkled with a mix of the remaining chai spice mix and a pinch of Purecane™ Confectioners Sweetener.