Chai Cupcakes
Soft, moist Chai Cupcakes combine warm cinnamon, ginger, cardamom, cloves, and nutmeg with fluffy chai buttercream.
Servings: 12
Calories: 473kcal
Ingredients
Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ¼ cup unsalted butter softened
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk room temperature
- ¼ cup sour cream room temperature
Chai Buttercream
- 1 cup unsalted butter softened
- 3½ cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
Topping
- ground cinnamon for sprinkling
- star anise optional, for decoration
Instructions
- Mix the Dry Ingredients. Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.
- Make the Batter. Beat the butter, oil, granulated sugar, and brown sugar for about 2 minutes, until creamy. Mix in the eggs, vanilla, and sour cream. On low speed, mix in half the dry ingredients, followed by the milk and remaining dry ingredients, just until no streaks of flour remain. Divide evenly among the liners, filling each about ⅔ full.
- Bake and Cool. Bake for 17–20 minutes, checking at 17 minutes. Our batches were best at 18–19 minutes. The cupcakes are done when a toothpick comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely, allowing at least 45 minutes total cooling time before frosting.
- Make the Buttercream and Decorate. Beat the butter until creamy, then mix in the cinnamon, ginger, cardamom, cloves, nutmeg, and vanilla. Gradually beat in the powdered sugar. Add 2 tablespoons cream or milk, then another ½ tablespoon if you prefer slightly softer frosting, adding more only if needed. Pipe onto the completely cooled cupcakes and finish with a light dusting of cinnamon and optional decorative star anise.
Notes
- Bake Time: Start checking at 17 minutes; ours were usually perfect at 18–19 minutes.
- Doneness: A toothpick should come out clean or with a few moist crumbs.
- Cardamom: Fresh cardamom matters. An older bottle produced noticeably weaker chai flavor in our testing.
- Mixing: Once the flour goes in, mix only until combined to keep the crumb soft.
- Frosting: We use 2 tablespoons cream for defined swirls; about 2½ tablespoons gives the slightly softer consistency my son prefers.
- Cooling: Allow at least 45 minutes total before frosting.
- Storage: Store airtight at room temperature for 1–2 days or refrigerate up to 5 days. Let refrigerated cupcakes sit out 20–30 minutes before serving.
Nutrition
Calories: 473kcal | Carbohydrates: 57g | Protein: 3g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 130mg | Potassium: 66mg | Fiber: 1g | Sugar: 48g | Vitamin A: 720IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 1mg