Go Back
Chai Cupcakes

Chai Cupcakes

The ultimate comfort food, Chai Cupcakes bring together the warm spices of chai in a delightful, fluffy dessert. Perfect for any occasion, these cupcakes are topped with a rich brown butter icing, making them irresistible. You won't be able to resist making these sweet treats tonight!
Print Recipe Pin Recipe
Course Desserts
Cuisine American
Servings 12 cupcakes
Calories 230 kcal

Equipment

  • Whisk
  • Oven
  • Wooden Spoon
  • Mixing Bowl
  • Baking Sheet

Ingredients
  

  • 1 1/2 cups 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, at room temperature
  • 1 cup granulated sugar
  • 1 large egg + 1 egg white
  • 3 tablespoons vegetable oil
  • 3 teaspoons vanilla extract
  • 1/3 to 1/2 cup whole milk
  • 1 cup unsalted butter, browned and cooled to solid room temperature
  • 3 to 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
  • 1/4 cup raw sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom

Instructions
 

  • Preheat your oven to 350 degrees F. Line a muffin tin with cupcake liners.
  • In a small bowl, whisk together the sifted all-purpose flour, baking powder, ground ginger, cinnamon, ground cardamom, ground cloves, ground allspice, freshly ground nutmeg, and salt. Set it aside.
  • Add the unsalted butter to the bowl of an electric mixer and beat it until creamy. Add the granulated sugar and beat with the butter on high speed until fluffy.
  • Add in the large egg and egg white, mixing well on medium speed until combined.
  • Add in the vegetable oil and vanilla extract, beating on medium speed for another minute.
  • With the mixer on low speed, add in half of the dry ingredients. Pour in the whole milk and add in the other half of the dry ingredients, mixing until just combined.
  • Fill the cupcake liners about three-quarters full with batter. Bake until the tops are set, about 16 to 17 minutes.
  • Let cool completely before frosting.
  • In a clean mixing bowl, add the unsalted butter for frosting and beat on high speed until creamy.
  • With the mixer on low speed, slowly add in the powdered sugar, followed by the spices and vanilla extract.
  • Beat until fluffy and creamy. If the frosting seems too thick, add a tablespoon of milk.
  • Frost the cupcakes once cooled. To make the crunchy sugar topping, stir together the raw sugar with the spices and sprinkle on top.

Notes

  • Tip 1: Use room temperature ingredients for better blending.
  • Tip 2: Don’t overmix the batter to keep cupcakes light and airy.
  • Tip 3: Let cupcakes cool completely before frosting.
  • Tip 4: Store in an airtight container to maintain freshness.
  • Tip 5: Serve with chai tea for a perfect pairing.
Keyword brown butter frosting, Chai Cupcakes recipe, chai spice dessert, spiced cupcake dessert