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Chai Cupcakes

Chai Cupcakes

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yields: 12

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
Vanilla Buttercream Icing Ingredients:
  • 8 tbs Coburn Farms Butter, softened
  • 1  1/2 cups Ginger Evans Powder Sugar
  • 2 tsp Marcum Vanilla Extract
  • 1/2 cup Coburn Farms Heavy Cream
  • 1/4 tsp Marcum Cinnamon
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.
Vanilla Buttercream Icing Directions:
  1. In a large bowl, beat butter until fluffy; beat in powdered sugar, vanilla and cinnamon until smooth.
  2. Add enough heavy cream to reach desired consistency. Pipe frosting over cupcakes.
Recipe Tips:
  1. Store bought icing will work as well (Pillsbury).
  2. Add caradmom to the spice mix for more authentic chai flavor.
  3. Applesauce and Oat milk can be substituted.