Vanilla Chai Cupcakes

Vanilla Chai Cupcakes
Vanilla Chai Cupcakes

Vanilla Chai Cupcakes

Hon, these were sooo yummy.  The chai flavor was interesting and the cupcakes themselves were light and fluffy.  Dessert anyone?

Prep: 25 mins. Bake: approximately 25 mins. + cooling

Yield: 12 Servings


1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves

1/8 teaspoon pepper

1/2 cup butter, softened

1 cup sugar

1 egg

1/2 teaspoon vanilla extract

1-1/2 cups cake flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

2/3 cup 2% milk


6 tablespoons butter, softened

3 cups confectioners’ sugar

3/4 teaspoon vanilla extract

3 to 4 tablespoons 2% milk

Ground cinnamon


In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat butter until fluffy; beat in the confectioners’ sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes; sprinkle with cinnamon. Yield: 1 dozen.


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