Vanilla Chai Cupcakes with Cinnamon Buttercream

It’s almost been a month since my last post! Lots going on in my world…

Miss me?

Don’t worry: just because I haven’t been blogging doesn’t mean I haven’t been baking! Got a lot of posts coming your way so stay tuned.

First up: Vanilla Chai Cupcakes.

I made these for an order I had and I was really excited to try them because I, like many people, am obsessed with Vanilla Chai Lattes from Starbucks (in fact, baking these reminded me I haven’t had one in far too long!). These cupcakes were good, but I won’t say they necessarily reminded me of chai tea. In fact, the cake part was more spice cake-y than chai tea-y. Still, good. And the frosting was delish!

Vanilla Chai Cupcakes with Cinnamon Buttercream
recipe from The Culinary Enthusiast
Makes 18-20 cupcakes

Chai Spice Mix Ingredients:
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Cupcake Ingredients:
1 stick butter, room temperature
1 cup sugar
2 teaspoons vanilla bean paste (or vanilla)
2 eggs
2 teaspoons chai spice mix
1 1/4 cups flour, sifted
1/2 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon apple cider vinegar

Frosting Ingredients:
2 sticks butter, room temperature
1 teaspoon vanilla bean paste (or vanilla)
2 cups powdered sugar
remainder of chai spice mix
1 tablespoon of milk if needed (to thin out the frosting)

To make the chai spice mix: Mix all ingredients into a small bowl or plastic baggie. Set aside.

To make the cupcakes: Preheat the oven to 325 degrees. Line cupcake tins with 18-20 cupcake liners and set aside.
With an electric mixer on medium speed, cream together the butter and sugar until light and fluffy. Reduce the speed to low and add the vanilla bean paste and the eggs, one at a time, mixing well after each addition.
Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir just until combined.
In a separate bowl, mix together the baking soda and vinegar and add it to the batter, mixing until combined.
Fill the liners 3/4 full and bake 17-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool in the tins for a few minutes, then remove to wire racks to cool completely.

To make the frosting: In a stand mixer on medium speed, beat the butter until  it is creamy.Reduce the speed to low and add the vanilla bean paste and the rest of the chai spice mix. Slowly add the powdered sugar, about 1/2 cup at a time. Once all of the sugar is added, you may add the milk if it is too thick. Pipe onto cooled cupcakes.

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