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Chai Cupcakes

You'll get a double dose of the spicy blend that's frequently used to flavor tea in these moist single-size cakes. Both the cupcake and frosting use the blend, which combines some of the best flavors of the season. —Taste of Home Test Kitchen

12 ServingsPrep: 25 min. Bake: 25 min. + cooling

Ingredients

1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
1/8 teaspoon pepper
1/2 cup butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup 2% milk
FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
3/4 teaspoon vanilla extract
3 to 4 tablespoons 2% milk
Ground cinnamon

Directions

In a small bowl, combine the ginger, cinnamon, cardamom, cloves and
pepper; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2
teaspoons spice mixture. Gradually add to creamed mixture
alternately with milk, beating well after each addition.

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Chai Cupcakes (continued)

Directions (continued)

Fill paper-lined muffin cups two-thirds full. Bake at 350° for
24-28 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pans to wire
racks to cool completely.
In a large bowl, beat butter until fluffy; beat in the confectioners'
sugar, vanilla and remaining spice mixture until smooth. Add enough
milk to reach desired consistency. Pipe frosting over cupcakes;
sprinkle with cinnamon. Yield: 1 dozen.

Nutrition Facts:1 cupcake equals 377 calories, 14 g fat (9 g saturated fat), 54 mg cholesterol, 209 mg sodium, 61 g carbohydrate, trace fiber, 3 g protein.