Festive Chai Cupcakes
'Tis the season to be jolly (and slightly stressed tbh) and what better way to slow down and soak in the season than some holiday baking! Our pick: Chai Cupcakes! I know, technically chai isn’t a holiday-specific spice but once December comes I find myself constantly reaching out for a hot chai latte.
Picture this: your kitchen filled with the cozy scent of chai spices blending with sweet vanilla goodness. It's basically a holiday hug for your taste buds. So, if you're in the mood for some easy, extra-festive baking, check out our Chai Cupcake recipe below. After all, nothing says Happy Holidays quite like the aroma of freshly baked goods!
This recipe was derived from How Sweet Eats Chai Cupcakes with Brown Butter Frosting. Happy baking!
Chai Cupcake Recipe
View the original recipe here: How Sweet Eats
Bake Time: 17 mins.
Total Time: 1 Hour
Yield: 12 Cupcakes
INGREDIENTS:
The CUPCAKES
1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, room temp
1 cup granulated sugar
1 large egg + 1 egg white
3 tablespoons vegetable oil
3 teaspoons vanilla extract
1/3-1/2 cup whole milk
The FROSTING
1 cup unsalted butter, room temp
4 cups powdered sugar
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
2 teaspoons vanilla extract
1 to 2 tablespoons milk
INSTRUCTIONS :
Preheat your oven to 350 degrees and prepare a muffin tin by lining it with cupcake liners.
Combine the flour, baking powder, spices, and salt in a small bowl and set it aside.
In a large bowl, beat the butter until creamy. Add the sugar and beat on high speed until fluffy, about 2-3 minutes. Add in the eggs one at a time, mixing well on medium speed until combined.
Add in the oil and vanilla extract, then beat on medium speed for another minute. With the mixer on low speed, alternate adding the dry ingredients and milk. Mix them on medium speed until combined.
Fill the cupcake liners about 3/4 of the way full. Bake until the tops are set, about 16-17 minutes. Let cool before frosting.
The FROSTING
Add the butter to the bowl of an electric mixer and beat on high speed until creamy. With the mixer on low speed, slowly add in the powdered sugar.
Add in the ginger, cinnamon, cardamom and allspice. Beat until the sugar is incorporated and add the vanilla. Beat the frosting on high speed until fluffy and creamy. If the frosting seems too thick, add the milk 1 tablespoon at a time.
Frost the cupcakes however you like! We went for a rustic look with some cinnamon and a sprig of rosemary for decoration!
Enjoy!
