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Chai Cupcakes

 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 McCormick® Pure 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 McCormick® Pure 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

2 of 2

Chai Cupcakes (continued)

Directions (continued)

  • teaspoons spice mixture. Gradually add to creamed mixture
  • alternately with milk, beating well after each addition.
  • 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.
Nutritional 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.