Chai Spiced Cupcakes With Snickerdoodle Frosting Recipe

Name: Chai Spiced Cupcakes With Snickerdoodle Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/2 cups Butter (soft); 2/3 cups Sugar; 3 whole Eggs; 2 teaspoons Vanilla; 1-1/2 cup Flour; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Salt; 1 teaspoon Cardamom; 1 teaspoon Cinnamon; 1/2 teaspoons Ginger; 1/4 teaspoons Cloves; 1/4 teaspoons Nutmeg; 1/4 cups Whole Milk; _____; FOR THE FROSTING:; 1/2 cups Butter; 1-3/4 cup Powdered Sugar; 1 Tablespoon Cinnamon; 2 Tablespoons Milk

Servings: persons

FOR THE CUPCAKES:
1/2 cups Butter (soft)
2/3 cups Sugar
3 whole Eggs
2 teaspoons Vanilla
1-1/2 cup Flour
1-1/2 teaspoon Baking Powder
1/2 teaspoons Salt
1 teaspoon Cardamom
1 teaspoon Cinnamon
1/2 teaspoons Ginger
1/4 teaspoons Cloves
1/4 teaspoons Nutmeg
1/4 cups Whole Milk
_____
FOR THE FROSTING:
1/2 cups Butter
1-3/4 cup Powdered Sugar
1 Tablespoon Cinnamon
2 Tablespoons Milk

1
Preheat the oven to 350 degrees (F). Prepare a 12-count muffin tin with cupcake liners.
2
In the bowl of an electric mixer combine the butter and the sugar and beat until fluffy. Add the eggs and the vanilla and completely combine.
3
In a large bowl combine the flour and baking soda with the salt and spices.
4
Add the dry ingredients to the butter and sugar and combine until partially combined. Add the milk and beat until the batter is thick and smooth. Evenly divide the batter among the liners.
5
Bake the cupcakes at 350 degrees for 20 minutes. Let cool.
6
While the cupcakes are cooling, make the frosting.
7
For the Snickerdoodle Buttercream:
8
Combine the frosting ingredients in a small bowl and using a handheld mixer, whip and beat until fluffy. Set aside.
9
When the cupcakes are completely cool frost them with a small offset spatula or in a pastry bag fitted with a star tip. I then sprinkled them with white sprinkles and stuck nutcracker themed garnishes on each one.

888

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/2 cups Butter (soft), 2/3 cups Sugar, 3 whole Eggs, and more.

Yes, Chai Spiced Cupcakes With Snickerdoodle Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chai Spiced Cupcakes With Snickerdoodle Frosting

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