Servings
Font
Back
5.0 from 15 votes

Chai Spiced Cupcakes

All of the wonderful spices of chai tea are showcased in these Chai Spiced Cupcakes that are simple yet packed with flavor.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 16 -18 cupcakes
Course: Dessert
Cuisine: American

Ingredients

Cupcakes:
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon ground cloves
  • 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

    Cup of Yum
  1. Preheat the oven to 350ºF. Place cupcake liners in 16 muffin cups.
  2. In a small bowl, combine the ground ginger, cinnamon, cardamom, cloves and black pepper. Set aside.
  3. 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.
  4. 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.
  5. 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

  • adapted from Taste of Home Bakeshop Favorites