Vanilla Chai Cupcakes Recipe

Name: Vanilla Chai Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1 cup sugar; 2 teaspoons vanilla extract; 2 eggs; 2 teaspoons chai mixed spice (see recipe below); 1 1/4 cups all-purpose flour, sifted; 1/2 cup buttermilk; 1/2 teaspoon baking soda; 1/2 teaspoon apple cider vinegar; Chai Spice Ingredients; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground cardamom; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; Buttercream Ingredients; 1 cup butter; 1 teaspoon vanilla extract; 2 cups powdered sugar, sifted; remainder of the chai mixed spice; 1 tablespoon cold milk, if needed to thin out the buttercream

Servings: persons

1/2 cup butter
1 cup sugar
2 teaspoons vanilla extract
2 eggs
2 teaspoons chai mixed spice (see recipe below)
1 1/4 cups all-purpose flour, sifted
1/2 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon apple cider vinegar
Chai Spice Ingredients
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Buttercream Ingredients
1 cup butter
1 teaspoon vanilla extract
2 cups powdered sugar, sifted
remainder of the chai mixed spice
1 tablespoon cold milk, if needed to thin out the buttercream

1
Preheat oven to 325 degrees. Prepare a cupcake pan with liners.
2
In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
3
Cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined, don't over mix. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
4
Spoon into prepared cupcake tins until 3/4 full and bake 15-20 minutes or until a toothpick comes out clean.
5
Buttercream Directions:
6
In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla and the rest of the chai spice mix. Carefully beat in the powdered sugar about 1/2 cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Then pipe onto cooled cupcakes with your favorite frosting tip.

1489

kcal

Calories

100

Fat

142

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 21 ingredients. The key ingredients include: 1/2 cup butter, 1 cup sugar, 2 teaspoons vanilla extract, 2 eggs, and more.

Yes, Vanilla Chai Cupcakes 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.

Vanilla Chai Cupcakes

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