Name: Chai Cupcakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 servings
Ingredients: 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; FROSTING:; 6 tablespoons butter, softened; 3 cups confectioners' sugar; 3/4 teaspoon vanilla extract; 3 to 4 tablespoons 2% milk

Learn how to make delicious spiced chai cupcakes, which are bursting with fall flavor.

Ingredients

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

FROSTING:

6 tablespoons butter, softened

3 cups confectioners' sugar

3/4 teaspoon vanilla extract

3 to 4 tablespoons 2% milk

Instructions

1 Combine the spices

2 In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside.

3 Cream ingredients

4 In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Beat in the egg and vanilla.

5 Combine the flour and other ingredients

6 Combine the flour, baking powder, salt and 1 1/2 teaspoons of the spice mixture. Gradually add this to the creamed mixture alternately with milk, beating well after each addition.

7 Bake the cupcakes

8 Fill 12 paper-lined muffin cups two-thirds full. Bake at 350°F until a toothpick inserted in the center comes out clean, 24 to 28 minutes. Let cool for 10 minutes before removing from pans to wire racks to cool completely.

9 Make the frosting

10 For the frosting, in a large bowl, beat the butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach the desired consistency. Pipe the frosting over the cupcakes.