Vanilla Chai Cupcakes
Ingredients
Cupcake Ingredients:
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 2 tsp. vanilla extract, store-bought or homemade
- 2 eggs
- 2 tsp. chai spice mix (recipe below)
- 1 1/4 cups all-purpose flour, sifted
- 1/2 cup buttermilk
- 1/2 tsp. baking soda
- 1/2 tsp. apple cider vinegar
Chai Spice Mix Ingredients:
- 1 1/2 tsp. ground cardamom
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
Buttercream Ingredients:
- 1 cup (2 sticks) butter
- 1 tsp. vanilla extract, store-bought or homemade
- 2 cups powdered sugar, sifted
- remainder of the chai spice mix
- 1 Tbsp. cold milk, if needed to thin out the buttercream
Instructions
- 1
Cupcake Directions:
- 2
Preheat oven to 325 degrees. Prepare a cupcake pan with liners.
- 3
In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
- 4
Cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined, don’t over mix. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
- 5
Spoon into prepared cupcake tins until 3/4 full and bake 15-20 minutes or until a toothpick comes out clean.
20 min - 6
Buttercream Directions:
- 7
In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Then pipe onto cooled cupcakes with your favorite frosting tip. (I used a 1M Wilton tip.)
