Chai Spice Cupcakes
Soft cupcakes steeped with real chai tea and warm spice, topped with a matching chai buttercream.
Servings: 12 cupcakes
Calories: 340kcal
Cost: 2
Equipment
- 12-cup muffin tin
- cupcake liners
- mixing bowls
- electric mixer
- whisk
- rubber spatula
- piping bag (optional)
- wire cooling rack
Ingredients
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp allspice
- pinch ground cloves
- pinch black pepper
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk, steeped with 1 chai tea bag and cooled
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2-3 tbsp heavy cream
- 1 tsp vanilla extract
- pinch salt
Instructions
- Steep the chai tea bag in warmed milk for 5 minutes, then cool to room temperature.
- Preheat oven to 350°F and line a muffin tin with 12 paper liners.
- Whisk together the flour, baking powder, salt, and half of the chai spice blend.
- Cream the butter and sugar for about 3 minutes, until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Alternate adding the dry ingredients and chai milk, beginning and ending with the dry ingredients. Mix just until combined.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full. Bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Cool completely.
- Beat the butter until creamy. Add powdered sugar, the remaining chai spice blend, heavy cream, vanilla, and salt. Beat on high for 2 minutes, then pipe or spread the buttercream onto the cooled cupcakes.
Notes
Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving. Unfrosted cupcakes can be baked up to 2 days ahead and stored in an airtight container at room temperature.