Chai Cupcakes

Total Time Prep: 25 min. Bake: 25 min. + cooling
Yield 1 dozen
Test Kitchen Approved
Learn how to make delicious spiced chai cupcakes, which are bursting with fall flavor.

Ingredients

  • 1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
  • 1/8 teaspoon pepper
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup 2% milk
  • FROSTING:
  • 6 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 3 to 4 tablespoons 2% milk

Directions

  1. In a small bowl, combine ginger, cinnamon, cardamom, cloves and pepper; set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition.
  3. Fill 12 paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, in a large bowl, beat butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes.

Nutrition Facts

1 cupcake: 377 calories, 14g fat (9g saturated fat), 54mg cholesterol, 209mg sodium, 61g carbohydrate (46g sugars, 0 fiber), 3g protein.

You'll get a double dose of the spicy blend that's frequently used to flavor tea in these tender single-size cakes. Both the cupcake and frosting use the sweet blend of spices. —Taste Recipes Test Kitchen
Recipe Creator

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