Ingredients for Vanilla Chai Cupcakes
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- Vanilla Extract
- 2 large eggs
- Mixed Spice
- All Purpose Flour
- 1 cup buttermilk
- 2 teaspoons baking soda
- Apple Cider Vinegar
- Ground Cinnamon
- Ground Cardamom
- Ground Ginger
- Ground Cloves
- Ground Nutmeg
- 3-4 cups powdered sugar
- 1-2 tablespoons cold milk (as needed)
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How to Make Vanilla Chai Cupcakes
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, combine 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, and a pinch of ground nutmeg. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon pure vanilla extract.
- Add 2 teaspoons of the chai spice mix to the wet ingredients and mix well.
- In a separate bowl, whisk together 2 1/4 cups all-purpose flour and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- In a small bowl, combine 1 teaspoon baking soda and 1 tablespoon white vinegar. Add to the batter and mix gently until combined.
- Fill cupcake liners about 3/4 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- For the Buttercream Frosting:
- In a stand mixer, beat 1 cup (2 sticks) unsalted butter until light and fluffy.
- Add 1 teaspoon pure vanilla extract and the remaining chai spice mix (reserve a pinch for garnish, if desired). Mix on low speed.
- Gradually add 3-4 cups powdered sugar, one cup at a time, beating on low speed until combined. Increase speed to medium and beat until smooth and creamy.
- If the buttercream is too thick, add 1-2 tablespoons of cold milk, one tablespoon at a time, until desired consistency is reached.
- Once cupcakes are completely cool, frost with the vanilla chai buttercream. Garnish with extra chai spice, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
147g
Fat
74g
Carbs
15g
