We had a mother/daughter tea at church over the weekend. I didn't want to show up empty handed so I whipped up some Vanilla Chai cupcakes.
This super easy recipe doesn't require much. Here's your cast of characters ready to be whipped into cupcakes. I'm sure you have most of these ingredients on hand, so go ahead and make them today!
This is a your chai mixture that will give your cupcakes their awesome flavor. It just requires some cinnamon, nutmeg, cardamom, ginger, and cloves.
Make your batter and fill your cupcakes 3/4 full. Stick them in the oven until a toothpick comes out clean.
Once the cupcakes have cooled completely make your frosting and frost your cupcakes. You can even add a little cinnamon stick as a garnish if you'd like.
Vanilla Chai Cupcakes with Cinnamon Buttercream Frosting
Chai Spice Mix
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
1/2 cup (1 stick) butter
1 cup sugar
2 tsp. pure vanilla extract
2 tsp. chai spice mix
1 1/4 cups plain flour, sifted
1/2 cup buttermilk
1/2 tsp. baking soda
1/2 tsp. apple cider vinegar
1 cup (2 sticks) butter, softened to room temperature
1 tsp. pure vanilla extract
2 cups powdered sugar
remainder of the chai spice mix
Preheat oven to 325 degrees. Prepare a cupcake pan with liners. This made about 14 cupcakes for me.
In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
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. With mixer on low, slowly add the flour and buttermilk alternately until combined. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
Spoon into prepared cupcake tins until 3/4 full and bake 20-24 minutes or until a toothpick comes out clean.
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. Frost cupcakes when they have cooled completely.
Recipe adapted from:The Novice Chef