Ingredients
1.5 cups all-purpose flour
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1.5 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
0.25 tsp ground cloves
0.25 tsp ground black pepper
0.5 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
0.75 cup whole milk, room temperature
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for the chai spice cupcakes recipe.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and black pepper until well combined.
Step 3: In a large bowl or stand mixer, cream the softened butter and sugar together on medium-high speed until light and fluffy, about 3-5 minutes.
Step 4: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Step 6: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Step 7: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For the best flavor, use fresh ground spices. If you prefer a stronger tea flavor, you can steep the milk with two chai tea bags for 10 minutes before cooling and adding to the batter.
- Prep Time: PT20M
- Cook Time: PT20M
- Category: Baked Goods
- Cuisine: American/Indian Fusion
Nutrition
- Serving Size: 1 cupcake
- Calories: 310 kcal
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: chai spice cupcakes recipe, spiced cupcakes, chai tea dessert, fall baking, cardamom cupcakes
