Chai Cupcakes

Chai Cupcakes image

Prep Time

25 mins

Cook Time

25 mins

Total Time

50 mins

Yields

12

Directions

  1. Preheat oven to 350˚F. In a small bowl, combine ginger, cinnamon, cloves and pepper.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla.
  3. Combine the flour, baking powder, salt and spice mixture.
  4. Gradually add dry ingredients to creamed mixture, adding in milk, beating well after each milk addition.
  5. Fill 12 paper-lined muffin cups two-thirds full. Bake for 25 minutes. Let cool for 10 minutes.
  6. Top with Vanilla Buttercream Icing.

Ingredients

  • 1 & 1/2 cups Ginger Evans All Purpose Flour
  • 1/2 cup Coburn Farms Butter, softened
  • 1 Good Nature Eggs, large
  • 1 cup Ginger Evans Granulated Sugar
  • 2/3 cup Coburn Farms 2% Milk
  • 1 & 1/2 tsp Ginger Evans Baking Powder
  • 1/2 tsp Marcum Ginger, ground
  • 1/2 tsp Marcum Cinnamon
  • 1/2 tsp Marcum Cloves, ground
  • 1/2 tsp Marcum Vanilla Extract
  • 1/8 tsp Marcum Salt & Pepper