Description
These Chai Cupcakes are a delightful fusion of classic cupcake softness infused with warm, aromatic chai spices including ginger, cinnamon, cardamom, cloves, and a hint of pepper. Perfectly moist with a creamy chai-spiced frosting, they make a comforting treat ideal for any occasion.
Ingredients
Spice Mix
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
Cupcakes
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1-1/2 cups cake flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup 2% milk
Frosting
- 6 tablespoons butter, softened
- 3 cups confectioners’ sugar
- 3/4 teaspoon vanilla extract
- 3 to 4 tablespoons 2% milk
Instructions
- Combine the spices: In a small bowl, mix together ground ginger, cinnamon, cardamom, cloves, and black pepper. Set this chai spice mixture aside for use in both the cupcake batter and frosting.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy, which should take about five to seven minutes. Then, beat in the egg and vanilla extract until fully incorporated.
- Mix dry ingredients: In a separate bowl, combine the cake flour, baking powder, salt, and 1 1/2 teaspoons of the prepared spice mixture. This will flavor the cupcake batter with warm chai notes.
- Add dry and wet ingredients: Gradually add the flour and spice mixture to the creamed butter mixture alternately with the 2% milk, beginning and ending with the flour mixture. Beat well after each addition to create a smooth batter.
- Prepare and bake cupcakes: Line a 12-cup muffin pan with paper liners. Fill each cup two-thirds full with batter. Bake the cupcakes in a preheated oven at 350°F (175°C) for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 10 minutes before transferring them to wire racks to cool completely.
- Make the frosting: In a large bowl, beat the softened butter until fluffy. Gradually add the confectioners’ sugar, then beat in the vanilla extract and the remaining chai spice mixture until smooth. Add 3 to 4 tablespoons of 2% milk, a little at a time, until the frosting reaches your desired consistency for piping or spreading.
- Frost the cupcakes: Once the cupcakes are completely cooled, pipe or spread the chai-spiced frosting evenly on top of each cupcake. Serve and enjoy your warm, flavorful chai cupcakes.
Notes
- Room temperature egg helps achieve smooth batter and even baking.
- Ensure the cupcakes are completely cooled before frosting to prevent melting the frosting.
- Adjust the amount of pepper to taste for a milder or more robust chai flavor.
- Use cake flour for tender cupcakes; all-purpose flour can be substituted but may result in a denser texture.
- Frosting consistency can be adjusted by adding more or less milk depending on your preference for spreading or piping.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
