Chai Cupcakes
Tender, moist, full of flavor chai spiced cupcakes frosted with cream-cheese frosting
Servings 9 Cupcakes
Ingredients
- 1 2/3 Cups Cake Flour (200 g / 7 oz)
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp clove
- 1/4 tsp cardamom
- 6 TBS Unsalted butter softened (90 g / 3 oz)
- 3/4 Cup Light brown sugar (150 g / 5.5 oz)
- 1/4 Cup Sugar (50 g / 2 oz)
- 2 Large Eggs
- 3/4 Cup Chai tea, at room temperature (180 ml / 6 oz)
Instructions
- In a medium bowl, sift together the flour, baking powder, salt, and spices. Set aside.
- In a bowl of a standing mixer, beat on medium-high the butter, and sugars until light and fluffy about 4-5 minutes. Scrape the bottom and sides of the bowl.
- Add the eggs one at a time, waiting for each egg to fully incorporate before adding the next.
- Add the flour mix, alternating with the chia tea in three additions starting and ending with the flour.
- Allow the batter to rest while you warm up the oven to 350F and line a muffin pan with cupcakes liners.
- Once the oven is ready, divide the batter between the liners. (if you fill each 3/4 full it will yield 9 cupcakes)
- Bake for 22-25 minutes or just until a toothpick comes out dry from the center of the cupcakes and the top of the cupcakes is no longer shiny,
- Remove from the oven and let cool completely before frosting.