Ingredients
- All-purpose flour: 1 1/2 cups
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Chai spice blend (cinnamon, cardamom, ginger, cloves): 2 teaspoons
- Unsalted butter, softened: 1/2 cup (1 stick)
- Granulated sugar: 1 cup
- Large eggs: 2
- Milk: 1/2 cup
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and chai spice blend.
- Step 3: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Step 5: Fill the muffin liners about 2/3 full.
- Step 6: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely. Frost with your favorite frosting.
Notes
- Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If your cupcake seems a little dry, microwave it for about 10 seconds to restore some moisture.
- Serve these cupcakes with a dusting of extra chai spice on top of the frosting for an extra burst of flavor and aroma.
- For a richer chai flavor, steep the milk in 1 teaspoon of loose-leaf chai tea for 5 minutes, then strain and cool before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American