Vanilla Chai Cupcakes

Name: Vanilla Chai Cupcakes
Ingredients: 1/2 cup butter; 1 cup sugar; 2 teaspoons vanilla extract; 2 eggs; 2 teaspoons chai mixed spice (see recipe below); 1 1/4 cups all-purpose flour, sifted; 1/2 cup buttermilk; 1/2 teaspoon baking soda; 1/2 teaspoon apple cider vinegar; Chai Spice Ingredients; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground cardamom; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; Buttercream Ingredients; 1 cup butter; 1 teaspoon vanilla extract; 2 cups powdered sugar, sifted; remainder of the chai mixed spice; 1 tablespoon cold milk, if needed to thin out the buttercream

21 ingredients

6 steps

Ingredients

1/2 cup butter
1 cup sugar
2 teaspoons vanilla extract
2 eggs
2 teaspoons chai mixed spice (see recipe below)
1 1/4 cups all-purpose flour, sifted
1/2 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon apple cider vinegar
Chai Spice Ingredients
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Buttercream Ingredients
1 cup butter
1 teaspoon vanilla extract
2 cups powdered sugar, sifted
remainder of the chai mixed spice
1 tablespoon cold milk, if needed to thin out the buttercream

Directions

1

Preheat oven to 325 degrees. Prepare a cupcake pan with liners.
2

In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
3

Cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined, don't over mix. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
4

Spoon into prepared cupcake tins until 3/4 full and bake 15-20 minutes or until a toothpick comes out clean.
5

Buttercream Directions:
6

In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla and the rest of the chai spice mix. Carefully beat in the powdered sugar about 1/2 cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Then pipe onto cooled cupcakes with your favorite frosting tip.