Spiced Chai Cupcakes
Whip up Spiced Vanilla Chai Cupcakes with Chai Buttercream, evoking the essence of autumn with a delightful flavor experience.
Ingredients
Chai Spice Mix
- 2 1/2 tsp ground cinnamon
- 1 1/4 tsp ground ginger
- 1 1/4 tsp ground cardamon
- 1/2 tsp ground allspice
Cupcakes
- 1 bag chai tea
- 1/2 cup whole milk
- 1 3/4 cups cake flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 3 large egg whites
- 2 tsp vanilla extract
- 1/2 cup sour cream
Chai Spiced Buttercream
- 1 1/2 cups unsalted butter softened
- 6 cups confectioners' sugar
- 2 tsp chai spice mix
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- pinch of salt
- sprinkle of remaining chai mix for garnish
- Edible Fall Leaves for garnish
Instructions
Prepare chai spice mix
- Mix all of the chai spices together. This will make 5 1/2 teaspoons of spice mixture to use between the cupcake batter, buttercream, and garnish.2 1/2 tsp ground cinnamon, 1 1/4 tsp ground ginger, 1 1/4 tsp ground cardamon, 1/2 tsp ground allspice
Steep the Chai Tea
- Bring milk to a boil or heat in the microwave for 1-2 minutes. Pour over tea bag and steep for 20-30 minutes (This chai milk is the milk you’ll use in the cupcake batter. Make sure the chai milk is room temperature before adding to the cupcake batter)1 bag chai tea, 1/2 cup whole milk
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners and set aside.
Make the cupcakes
- In a large bowl, whisk the cake flour, 3 1/2 teaspoons of chai spice mix, the baking powder, baking soda, and salt together. Set aside.1 3/4 cups cake flour, 3/4 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt
- Using a hand mixer, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.1/2 cup unsalted butter, 1 cup granulated sugar
- Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.3 large egg whites, 2 tsp vanilla extract, 1/2 cup sour cream
- With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the chai milk just until combined.
- Scoop/spoon the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to fully cool before frosting.
Make the Spice Chai Buttercream
- With a hand mixer, beat the butter on medium speed until creamy, about 2 minutes. Stop the mixer and add the confectioners’ sugar, heavy cream, 1 3/4 teaspoons chai spice mix, the vanilla extract, and a pinch of salt. Beat on low speed before increasing to a higher speed and beat until combined.1 1/2 cups unsalted butter, 6 cups confectioners' sugar, 2 tsp chai spice mix, 1/4 cup heavy cream, 2 tsp vanilla extract, pinch of salt
- Frost cooled cupcakes with a piping bag and star piping tip. Sprinkle with some of the remaining chai spice mix and an edible fall leave (Linked in ingredients section of this recipe)sprinkle of remaining chai mix, Edible Fall Leaves
Tried this recipe?Let us know how it was!
