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Chai Spiced Cupcakes: A Cozy Recipe with Spiced Buttercream

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  • Author: Evelyn Marcella Rivera
  • Total Time: 55 minutes
  • Yield: 12 Cupcakes 1x
  • Diet: Vegetarian

Description

There is nothing quite like the comforting aroma of warm spices filling the kitchen on a crisp afternoon. These Chai Spiced Cupcakes capture that cozy, aromatic experience perfectly. The blend of cinnamon, ginger, cardamom, and allspice creates a sophisticated harmony that is warming without being spicy. Featuring a light, fluffy sponge topped with a creamy, spiced buttercream, these cupcakes are a guaranteed crowd-pleaser for holiday parties or weekend treats.

Ingredients

For the Cupcakes:

  • 175g Unsalted Butter, softened

  • 175g Self-Raising Flour

  • 175g Caster Sugar (Pure Cane recommended)

  • 3 Large Eggs, room temperature

  • 1/2 tsp Vanilla Extract

  • 1 tsp Ground Cinnamon

  • 1/2 tsp Ground Ginger

  • 1/2 tsp Ground Cardamom

  • 1/8 tsp Ground Allspice

For the Spiced Buttercream:

  • 125g Unsalted Butter, room temperature

  • 300g Icing Sugar (Pure Cane recommended)

  • 1/4 tsp Ground Cinnamon (plus extra for sprinkling)

  • 1/4 tsp Ground Ginger

  • 1/8 tsp Ground Cardamom

  • 1/8 tsp Ground Allspice

  • 1/2 tsp Vanilla Extract

  • 2 tbsp Whole Milk

Instructions

  1. Preheat and Prep: Preheat your oven to 170°C (approx. 340°F). Line a 12-hole cupcake tray with liners. (Tip: Use neutral or gold liners to complement the spice tones).

  2. Cream Butter and Sugar: In an electric mixer, beat the 175g softened butter and caster sugar on medium-high speed for 3-5 minutes until pale, light, and creamy. Do not skimp on this step!

  3. Incorporate Eggs: Add the eggs one at a time, beating well and scraping down the bowl after each addition to ensure proper emulsion.

  4. Add Flour and Spices: Add half the flour and mix until just combined. Add the vanilla and the remaining flour along with the spices (cinnamon, ginger, cardamom, allspice). Mix gently until just combined. Do not overmix.

  5. Bake: Fill cupcake liners about 2/3 full. Bake for 20 minutes until risen and springy. Cool in the tin for 5 minutes, then transfer to a rack to cool completely.

  6. Whip the Frosting: Beat the 125g room-temperature butter until pale and soft. Add icing sugar, spices, vanilla, and 1 tbsp milk. Start on low speed, then whip on high for 5 minutes until silky. Add the second tbsp of milk if needed for consistency.

  7. Decorate: Pipe the frosting onto the cold cupcakes and sprinkle with a little extra cinnamon.

Notes

  • Room Temperature: Ensure your butter and eggs are at room temperature. This creates a better emulsion and a fluffier sponge.
  • The Creaming Method: Aerating the butter and sugar in step 2 is essential for the structure of the cupcake.
  • Cooling: The cupcakes must be cold before frosting, or the butter in the frosting will melt and slide off.
  • Spice Blend: Stop mixing the batter as soon as the ingredients are blended. Overworking the gluten can result in a dense, rubbery sponge.
  • Prep Time: 20 minutes
  • Decorating Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert, Baking
  • Method: Baking
  • Cuisine: British / American Fusion

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 380 kcal
  • Sugar: 38 g
  • Sodium: 150 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 85 mg

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Find it online: https://blesseddish.com/chai-spiced-cupcakes-a-cozy-recipe-with-spiced-buttercream/