Total TimePrep: 25 min. Bake: 25 min. + cooling
- 1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
- 1/8 teaspoon pepper
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1-1/2 cups cake flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup 2% milk
- 6 tablespoons butter, softened
- 3 cups confectioners' sugar
- 3/4 teaspoon vanilla extract
- 3 to 4 tablespoons 2% milk
- In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition.
- Fill 12 paper-lined muffin cups two-thirds full. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a large bowl, beat butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes.
Editor's NoteDecorative cupcake liners can be found at fancyflours.com.
Nutrition Facts1 cupcake: 377 calories, 14g fat (9g saturated fat), 54mg cholesterol, 209mg sodium, 61g carbohydrate (46g sugars, 0 fiber), 3g protein.
Dec 20, 2019
Fantastic recipe: I like that before frosting they are like a spice bread or muffin, but after frosting they are balanced sweet/spiced. Made these for a support group and they were the top dish talked about: several people asked for the recipe. I substituted regular milk for unsweetened almond-coconut milk, which gave it a little bit of a heartier flavor. Accidentally added too much of the original spice mix to the cupcakes themselves but it blended in no problem. Will make again.
Sep 12, 2016
I found this recipe to have the perfect amount of spice and chai flavor! Very good.
Nov 29, 2015
Amazingly moist and so much chai flavor! I had no cake flour so I added two tablespoons of corn starch to my all purpose flour. Also skipped the added sprinkling of cinnamon on the frosted cupcakes - it was completely unnecessary. Do be careful to not overfill the cupcake liners though, as when the cupcakes rise too high they create a "mushroom-like" cap that can separate from the cupcake base when you remove them from the pan. In this scenario a little frosting will put the two parts back together, but it is best avoided from the start. I topped mine with a decorative mini-candy came (it is Christmas time after all) and some slivered pecans. These were a big hit with friends.
Apr 25, 2015
Very moist and deliciously spicy. Frosting is a little too sweet for me. P. S. I tried to make these into mini cupcakes and it did not work out well. The cupcakes are so soft and sticky that I had a lot of trouble getting them out of the pans. I made a couple normal cupcakes with cupcake liners and it was WAY easier.
Jan 15, 2015
This sounded so good but was so disappointing. The flavor just was not there and to add nuts and or, I don't see as helping so will not make again! I made the recipe as printed and did the cream cheese frosting.
Jan 1, 2015
I was so amazed at how light and flavorful these are! The spices are just right. I also like allspice and add 1/2 t. of that spice. Great!
Dec 31, 2014
To cooker69, Chia seeds are not the same as Chai. The spices in the cupcakes are the same spices used to make Chai Tea. Tea is not one of the ingredients although maybe you could substitute some of the liquid with Chai Tea. These were very good. I love the combination of the cinnamon, ginger, cardamom and cloves.
Dec 31, 2014
where is the chia seeds or chia tea?
Nov 30, 2014
The taste was good, but I found I needed a fair bit more liquid. The 1st batch turned into scones. The 2nd batch turned out perfect after adding extra milk.
Sep 23, 2014
I made these today and they were Fantastic!!!