Side Pannel
Vanilla Chai Cupcakes with Cinnamon Buttercream Frosting.
Vanilla Chai Cupcakes with Cinnamon Buttercream Frosting.
- Recipe Submitted by Cornbread on 11/27/2014
Category: Kids, Holiday, Eggs, Cakes
Ingredients List
- Chai Spice Mix
- 1 1/2 tsp. ground cardamom
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- Cupcake Batter
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 2 tsp. vanilla bean paste (or pure vanilla extract)
- 2 eggs
- 2 tsp. chai spice mix
- 1 1/4 cups plain flour, sifted
- 1/2 cup buttermilk
- 1/2 tsp. baking soda
- 1/2 tsp. apple cider vinegar
- Buttercream
- 1 cup (2 sticks) butter, softened to room temperature
- 1 tsp. vanilla bean paste (or pure vanilla extract)
- 2 cups powdered sugar
- remainder of the chai spice mix
- 1 Tbsp. cold milk, if needed to thin out the buttercream
Directions
Preheat oven to 325 degrees. Prepare a cupcake pan with liners. This made about 16-18 cupcakes for me.
In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
Cream together the butter and sugar. Add the vanilla bean paste 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. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
Spoon into prepared cupcake tins until 3/4 full and bake 17-20 minutes or until a toothpick comes out clean.
Buttercream Directions:
In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla bean paste 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. Pipe onto cooled cupcakes with your favorite frosting tip (I used the closed star tip).
In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
Cream together the butter and sugar. Add the vanilla bean paste 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. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
Spoon into prepared cupcake tins until 3/4 full and bake 17-20 minutes or until a toothpick comes out clean.
Buttercream Directions:
In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla bean paste 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. Pipe onto cooled cupcakes with your favorite frosting tip (I used the closed star tip).
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