Vanilla Chai Cupcakes

Olive Owl's Note:

Yummy cupcakes with a light and fluffy texture. From Gimme Some Oven.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 cupcakes

• 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 ½ 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.

Reviews

[ITRIEDIT]

I tried it and this was absolutely fantastic! My husband gobbled it up! I used my big cupcake pan (6 cupcakes). I made as directed. I halfed the frosting and it was plenty. I didn't sift the powdered sugar and it came out fine -- nice and creamy. I also didn't have cardamom and it still smelled and tasted very much like chai. I can't wait to find cardamom in the store and make this again. An absolute keeper! Light, fluffy, moist and delicious. Thanks for posting!