Chai Spiced Cupcakes
User Reviews
5
Chai Spiced Cupcakes
Description
The Chai Spiced Cupcakes mix traditional chai spices—ground ginger, cinnamon, cardamom, cloves, and black pepper—into a sweet cupcake batter made from butter, sugar, eggs, and all-purpose flour. Baking powder leavens the cupcakes for a soft crumb, while milk balances the dry ingredients for moisture. The spices infuse the batter, resulting in a warm, aromatic profile characteristic of chai tea.
The frosting is a rich blend of butter, powdered sugar, vanilla extract, and milk, with additional chai spices incorporated for continuity of flavor. Piped onto cooled cupcakes, it adds a creamy sweetness with a fragrant cinnamon finish. The cupcakes produce a tender crumb with mild spice that punctuates rather than overwhelms.
These cupcakes suit a variety of settings such as afternoon gatherings or holiday dessert tables. Their individual size offers convenient portions, and they can be stored to keep their moist texture. The spiced frosting complements the cake without being overly sweet.
Ingredients
Cupcakes:
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon cloves ground
- 1/8 teaspoon black pepper
- 1 cup sugar
- 1/2 cup butter at room temperature
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
Frosting:
- 1/2 cup butter at room temperature
- 3 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- cinnamon
Instructions
- Preheat the oven to 350ºF. Place cupcake liners in 16 muffin cups.
- In a small bowl, combine the ground ginger, cinnamon, cardamom, cloves and black pepper. Set aside.
- In a large bowl, cream together the sugar and the butter until light and fluffy. Beat in the egg and the vanilla, scraping down the bowl as needed. In another bowl, combine the flour, baking powder, salt and 1 1/2 teaspoons of the reserved spice mixture. Alternate adding the flour mixture and the milk, beating just until combined after each addition.
- Fill the prepared cups 2/3 full of the batter. Bake for 18-20 minutes, or until a tester inserted in the center comes out clean. Cool for 10 minutes the remove from the pans to cool completely on a cooling rack.
- To make the frosting, in a large bowl beat the butter until fluffy. Slowly beat in the powdered sugar, vanilla and remaining spice mixture. Beat until smooth. Add enough of the milk to reach your desired consistency. Pipe the frosting onto the cupcakes, and if desired, sprinkle with cinnamon.
Notes
- This recipe is adapted from Taste of Home Bakeshop Favorites and blends traditional chai spices in both cake and frosting for consistent flavor.
- Cupcakes should be fully cooled before frosting to prevent melting.
- Frosting consistency can be adjusted with milk to achieve the desired piping texture.
User Reviews
Overall Rating
5
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