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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 cakes. Both the cupcake and frosting use the blend, which combines some of the best flavors of the season. —Taste of Home Test Kitchen
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    1 dozen

Ingredients

  • 1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
  • 1/8 teaspoon pepper
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 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

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, 5-7 minutes. 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.
  • Fill 12 paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 24-28 minutes. 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.
Editor's Note
Decorative cupcake liners can be found at fancyflours.com.
Nutrition Facts
1 cupcake: 377 calories, 14g fat (9g saturated fat), 54mg cholesterol, 209mg sodium, 61g carbohydrate (46g sugars, 0 fiber), 3g protein.

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