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Chai Banana Cupcakes

These Chai Banana Cupcakes are a soft and moist treat infused with warm chai spices, making them perfect for springtime gatherings. Topped with a luscious chai-infused cream cheese frosting, they offer the perfect balance of cozy and refreshing flavors.
Course Dessert
Servings 12

Ingredients

For the Cupcakes

  • 1 1/4 cups mashed ripe bananas about 3 bananas
  • 1 3/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp chai spice blend see below
  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup plain Greek yogurt or sour cream

Chai Spice Blend

  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1/8 tsp nutmeg

For the Frosting

  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp chai spice blend optional

Instructions

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and chai spice blend.
  • Prepare wet ingredients: In a large bowl, combine melted butter, brown sugar, and granulated sugar. Add eggs one at a time, then stir in vanilla, yogurt, and mashed bananas.
  • Combine: Gradually fold the dry ingredients into the wet ingredients until just combined.
  • Fill cupcake liners: Divide the batter evenly among the liners, filling each about ⅔ full.
  • Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
  • Make the frosting: Beat the cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla and chai spice blend (if using).
  • Frost and serve: Once cupcakes are cooled, frost them using a piping bag or a knife. Sprinkle extra chai spice or cinnamon on top for decoration.

Storage Tips

  • Room temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Keep in an airtight container for up to 5 days. Let them sit at room temperature for 30 minutes before serving.