Description
Chai spice cupcakes are a delightful twist on traditional cupcakes, combining the warm flavors of chai tea with the sweetness of a classic cupcake.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (whole or buttermilk)
For the Creamy Cinnamon Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- A pinch of salt
For Garnish:
- Ground cinnamon (for sprinkling)
- Star anise (optional)
- Cinnamon sticks (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a standard cupcake pan with paper liners.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and spices.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk, and mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, checking for doneness with a toothpick.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting by beating the softened butter, then gradually adding powdered sugar, heavy cream, vanilla extract, ground cinnamon, and a pinch of salt until fluffy.
- Frost the cooled cupcakes generously and sprinkle with ground cinnamon. Optionally, decorate with star anise or cinnamon sticks.
Notes
- Use fresh, high-quality spices for the best flavor.
- Do not overmix the batter to ensure light and fluffy cupcakes.
- Consider using buttermilk for added moisture.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Chai Spice Cupcakes, Cupcake Recipe, Baking, Dessert, Spiced Cupcakes