Chai cupcakes are a delicious and fragrant treat. They are made with a blend of spices such as cardamom, cinnamon, and nutmeg, creating a unique flavor that is both sweet and spicy. The cupcakes are moist and fluffy and have a light texture that melts in your mouth. The perfect accompaniment to the spices is a creamy, buttery frosting that pairs perfectly with the cupcake. The cupcakes are a unique and flavorful experience that will leave your taste buds wanting more.
How to Make the Cupcakes
- Start by preheating your oven to 350°F, and lining a muffin tin with cupcake liners.
- In a medium bowl, sift together the all-purpose flour, baking powder, chai spice mix, and salt.
- Then, in a standing mixer, combine butter and sugars to create a light and fluffy batter.
- Beat in two eggs, along with vanilla extract.
- With the mixer set to low, add half the dry ingredients and beat until combined.
- Then, mix in the buttermilk, followed by the second half of the dry ingredients.
- Evenly distribute the batter between the cupcake liners, and bake for fifteen minutes.
- While the cupcakes are baking, make the Fluffy Cream Cheese Frosting.
- In the bowl of an electric mixer, beat together butter and full-fat cream cheese, then add the sifted powdered sugar a cup at a time.
- Once that’s combined, mix in the cinnamon and vanilla, and beat on medium-high speed until the frosting is light and fluffy.
- When the cupcakes are ready, spread the frosting on top and you’re all set! Store any leftovers in the fridge up to three days.
Frequently Asked Questions (FAQ):
Q: What type of cream cheese should be used for the frosting?
A: For the best flavor, use full-fat block cream cheese for the frosting. The higher fat content gives the frosting a velvety-smooth texture.
Q: Can the cupcakes be frozen?
A: Yes, you can freeze the unfrosted cupcakes for up to two months. Thaw, still covered, either on the counter or overnight in the fridge.
Velvety Chai Cupcakes with Creamy Frosting
Course: DessertCuisine: AmericanDifficulty: Medium12
servings30
minutes20
minutes50
minutesThis recipe for Chai Cupcakes with Cinnamon Cream Cheese Frosting is the perfect way to experience the flavors of chai in a delicious, tender cupcake. In just 45 minutes, you can whip up these fluffy treats using a few simple ingredients.
Ingredients
- Chai Cupcakes
1 cup 1 flour (gluten-free or baking)
1 teaspoon 1 baking powder
1/4 teaspoon 1/4 salt
1/2 cup 1/2 (1 stick) unsalted butter, softened to room temperature
2/3 cup 2/3 light brown sugar
2 2 eggs
1 teaspoon 1 pure vanilla extract
1/2 cup 1/2 buttermilk
- Chai Spice
1 teaspoon 1 ground cinnamon
1/4 teaspoon 1/4 ground cardamom
1/8 teaspoon 1/8 ground nutmeg
1/2 teaspoon 1/2 ground ginger
- Chai Cupcakes
1 cup 1 flour (gluten-free or baking)
1 teaspoon 1 baking powder
1/4 teaspoon 1/4 salt
1/2 cup 1/2 (1 stick) unsalted butter, softened to room temperature
2/3 cup 2/3 light brown sugar
2 2 eggs
1 teaspoon 1 pure vanilla extract
1/2 cup 1/2 buttermilk
Directions
- Start by preheating your oven to 350°F, and lining a muffin tin with cupcake liners.
- In a medium bowl, sift together the all-purpose flour, baking powder, chai spice mix, and salt.
- Then, in a standing mixer, combine butter and sugars to create a light and fluffy batter.
- Beat in two eggs, along with vanilla extract.
- With the mixer set to low, add half the dry ingredients and beat until combined.
- Then, mix in the buttermilk, followed by the second half of the dry ingredients.
- Evenly distribute the batter between the cupcake liners, and bake for 20 minutes.
- While the cupcakes are baking, make the Cream Cheese Frosting
- In the bowl of an electric mixer, beat together butter and full-fat cream cheese, then add the sifted powdered sugar a cup at a time.
- Once that's combined, mix in vanilla, and beat on medium-high speed until the frosting is light and fluffy.
- When the cupcakes are ready, spread the frosting on top and you're all set!
- Store any leftovers in the fridge up to three days.
