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Chai Spice Cupcakes

Chai Spice Cupcakes: Cozy, Fluffy Treats for Fall Indulgence

Delight in Chai Spice Cupcakes, a warm and cozy treat perfect for fall indulgence.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Gluten-free all-purpose blend may work as a substitute.
  • 1 teaspoon Baking Powder Ensure freshness for optimal rise.
  • 1/2 teaspoon Salt Essential and should not be omitted.
  • 1 cup Granulated Sugar Brown sugar can be used for a richer flavor.
  • 1/2 cup Unsalted Butter Coconut oil can be a dairy-free swap.
  • 2 large Eggs Flax eggs can be used for a vegan version.
  • 1/2 cup Whole Milk Switch to almond milk for a dairy-free option.
  • 2 bags Black Chai Tea Bags Brewed chai concentrate works as an alternative.
  • 1 teaspoon Vanilla Extract Omit if you prefer a simpler recipe.
  • 1 tablespoon Chai Spice Blend Prepare extra for future recipes!
  • 1 teaspoon Ground Cinnamon Provides warmth and sweetness.
  • 1/2 teaspoon Ground Ginger Fresh ginger can be used for a more pronounced taste.
  • 1/2 teaspoon Ground Cardamom Allspice can be a substitute if needed.
  • 1/4 teaspoon Ground Allspice Can be omitted if you're missing it.
  • 1/4 teaspoon Ground Cloves Use sparingly, as it can overpower.
  • 1/4 teaspoon Ground Nutmeg More cinnamon can replace it for simpler flavor.
For the Frosting
  • 2 cups Confectioners’ Sugar Blend granulated sugar finely if necessary.
  • 1/4 cup Heavy Cream Coconut cream can substitute for a dairy-free frosting.

Equipment

  • muffin pans
  • mixing bowls
  • Electric mixer
  • spatula
  • Cupcake liners

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line muffin pans with cupcake liners.
  2. Combine ground cinnamon, ginger, cardamom, allspice, cloves, and nutmeg to create your chai spice blend.
  3. In a medium bowl, combine whole milk, black chai tea bags, and vanilla extract for about 10 minutes.
  4. Cream together unsalted butter and granulated sugar until light and fluffy.
  5. Gradually add eggs to the mixture, mixing well after each addition.
  6. Alternate adding the prepared flour mixture and the milk mixture to the butter and sugar until well incorporated.
  7. Fold the chai spice blend into the batter gently.
  8. Divide the batter evenly among the lined muffin cups.
  9. Bake for approximately 20 minutes, checking for doneness with a toothpick.
  10. Allow cupcakes to cool in the pans for about 5 minutes, then transfer to a wire rack.
  11. Beat together unsalted butter, confectioners' sugar, heavy cream, chai spice blend, vanilla extract, and salt until smooth.
  12. Frost each cupcake generously and serve with tea.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 35mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Avoid overmixing and use room temperature ingredients for best results. Customize flavors as desired.

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