All of the wonderful spices of chai tea are showcased in these Chai Spiced Cupcakes that are simple yet packed with flavor.

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Name: Chai Spiced Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 18
Cuisine: not set
Ingredients: Cupcakes:; 1/2 easpoonground ginger; 1/2 easpooncinnamon; 1/2 easpooncardamom; 1/2 easpoonground cloves; 1/8 easpoonblack pepper; 1 cup sugar; 1/2 upbutter at room temperature; 1 egg; 1/2 easpoonvanilla extract; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 easpoonsalt; 2/3 upmilk; Frosting:; 1/2 upbutter at room temperature; 3 1/2 cups powdered sugar; 1/2 easpoonvanilla extract; 2 tablespoons milk; cinnamon

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INGREDIENTS

Cupcakes:
1/2 easpoonground ginger
1/2 easpooncinnamon
1/2 easpooncardamom
1/2 easpoonground cloves
1/8 easpoonblack pepper
1 cup sugar
1/2 upbutter at room temperature
1 egg
1/2 easpoonvanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 easpoonsalt
2/3 upmilk
Frosting:
1/2 upbutter at room temperature
3 1/2 cups powdered sugar
1/2 easpoonvanilla extract
2 tablespoons milk
cinnamon

INSTRUCTIONS

Preheat the oven to 350ºF. Place cupcake liners in 16 muffin cups.

In a small bowl, combine the ground ginger, cinnamon, cardamom, cloves and black pepper. Set aside.

In a large bowl, cream together the sugar and the butter until light and fluffy. Beat in the egg and the vanilla, scraping down the bowl as needed. In another bowl, combine the flour, baking powder, salt and 1½ teaspoons of the reserved spice mixture. Alternate adding the flour mixture and the milk, beating just until combined after each addition.

Fill the prepared cups ? full of the batter. Bake for 18-20 minutes, or until a tester inserted in the center comes out clean. Cool for 10 minutes the remove from the pans to cool completely on a cooling rack.

To make the frosting, in a large bowl beat the butter until fluffy. Slowly beat in the powdered sugar, vanilla and remaining spice mixture. Beat until smooth. Add enough of the milk to reach your desired consistency. Pipe the frosting onto the cupcakes, and if desired, sprinkle with cinnamon.

Notes

adapted from Taste of Home Bakeshop Favorites

NOTES

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Chai Spiced Cupcakes

Cupcakes:
1/2 easpoonground ginger
1/2 easpooncinnamon
1/2 easpooncardamom
1/2 easpoonground cloves
1/8 easpoonblack pepper
1 cup sugar
1/2 upbutter at room temperature
1 egg
1/2 easpoonvanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 easpoonsalt
2/3 upmilk
 Frosting:
1/2 upbutter at room temperature
3 1/2 cups powdered sugar
1/2 easpoonvanilla extract
2 tablespoons milk
 cinnamon

Preheat the oven to 350ºF. Place cupcake liners in 16 muffin cups.
    In a small bowl, combine the ground ginger, cinnamon, cardamom, cloves and black pepper. Set aside.
    In a large bowl, cream together the sugar and the butter until light and fluffy. Beat in the egg and the vanilla, scraping down the bowl as needed. In another bowl, combine the flour, baking powder, salt and 1½ teaspoons of the reserved spice mixture. Alternate adding the flour mixture and the milk, beating just until combined after each addition.
    Fill the prepared cups ? full of the batter. Bake for 18-20 minutes, or until a tester inserted in the center comes out clean. Cool for 10 minutes the remove from the pans to cool completely on a cooling rack.
    To make the frosting, in a large bowl beat the butter until fluffy. Slowly beat in the powdered sugar, vanilla and remaining spice mixture. Beat until smooth. Add enough of the milk to reach your desired consistency. Pipe the frosting onto the cupcakes, and if desired, sprinkle with cinnamon.

Notes
adapted from Taste of Home Bakeshop Favorites

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Nutrition

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Serving Size: 1 Cupcake (33g)
Recipe Makes: 18 Servings

Calories: 63
Calories from Fat: 2 (3%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0.4mg		0 %
Sodium 3240.8mg		112 %
Potassium 26.4mg		1 %
Total Carbohydrate 14g		4 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 13.7g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 63

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