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Chai Cupcakes with Chai-Spiced

Savor Chai Cupcakes with Chai-Spiced Buttercream Bliss

Delight in these Chai Cupcakes with Chai-Spiced Buttercream, a perfect blend of warmth and flavor that celebrates the essence of fall.
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Prep Time 20 minutes
Cook Time 17 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Substitute with unbleached cake flour for a softer texture.
  • 1 tsp Baking Powder Ensure it's fresh for the best rise.
  • 1 tsp Baking Soda Ensure it's fresh for the best rise.
  • 3 tsp Chai Spice Mix A blend of cinnamon, ginger, cardamom, nutmeg, cloves, allspice, and black pepper.
  • 1 pinch Salt Unrefined salt is preferred for added minerals.
  • 1/2 cup Unsalted Butter Room temperature for easy mixing.
  • 1 cup Granulated Sugar Can be substituted with coconut sugar or turbinado sugar.
  • 2 large Eggs Use room temperature eggs for better emulsion.
  • 1/2 cup Sour Cream Use at room temperature for effortless blending.
  • 1/2 cup Milk Warm it gently to bring to room temperature.
  • 1/2 cup Sourdough Starter Discard Ideally less than a week old for the best results.
  • 1 tsp Vanilla Extract Opt for pure extract for the tastiest outcome.
For the Chai-Spiced Buttercream Frosting
  • 2 cups Powdered Sugar Adds sweetness and creaminess.
  • 1/4 cup Heavy Cream Adjust consistency by adding small amounts.

Equipment

  • cupcake tin
  • Mixing bowls
  • Stand Mixer
  • Piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
  2. Combine cinnamon, ground ginger, cardamom, nutmeg, cloves, and allspice to create the chai spice mix.
  3. Whisk together flour, baking powder, baking soda, 3 teaspoons of chai spice mix, and salt in a medium bowl.
  4. In a separate bowl, whisk together the milk and sourdough discard until smooth.
  5. Cream the butter and sugar together for 4–5 minutes until light and fluffy.
  6. Add the eggs one by one, mixing well after each, then add sour cream and vanilla extract.
  7. Gradually mix in the dry ingredients until just combined.
  8. Divide the batter into the lined cupcake tin, filling each about three-quarters full.
  9. Bake for 16–17 minutes until golden and a toothpick comes out clean.
  10. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack.
  11. Prepare the buttercream by beating room-temperature butter with powdered sugar, then adding chai spice mix and heavy cream until desired consistency.
  12. Frost the cooled cupcakes with the chai-spiced buttercream.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Store frosted cupcakes in an airtight container for up to 3 days.

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