Chai Cupcakes
Tender, moist, full of flavor chai spiced cupcakes frosted with cream-cheese frosting
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 2/3 Cups Cake Flour ((200 g / 7 oz))
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp clove
- 1/4 tsp cardamom
- 6 TBS Unsalted butter softened ((90 g / 3 oz))
- 3/4 Cup Light brown sugar ((150 g / 5.5 oz))
- 1/4 Cup Sugar ((50 g / 2 oz))
- 2 Large Eggs
- 3/4 Cup Chai tea, at room temperature ((180 ml / 6 oz))
Instructions
- 1
In a medium bowl, sift together the flour, baking powder, salt, and spices. Set aside.
- 2
In a bowl of a standing mixer, beat on medium-high the butter, and sugars until light and fluffy about 4-5 minutes. Scrape the bottom and sides of the bowl.
- 3
Add the eggs one at a time, waiting for each egg to fully incorporate before adding the next.
- 4
Add the flour mix, alternating with the chia tea in three additions starting and ending with the flour.
- 5
Allow the batter to rest while you warm up the oven to 350F and line a muffin pan with cupcakes liners.
- 6
Once the oven is ready, divide the batter between the liners. (if you fill each 3/4 full it will yield 9 cupcakes)
- 7
Bake for 22-25 minutes or just until a toothpick comes out dry from the center of the cupcakes and the top of the cupcakes is no longer shiny,
- 8
Remove from the oven and let cool completely before frosting.