Caramel Chai Spice Cupcakes

By ctozzi

Ingredients

• Chai Spice Mix:
• 1 1/2 tsp. ground cardamom
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• Cupcake Batter:
• 1/2 cup (1 stick) butter
• 1 cup sugar
• 2 tsp. pure vanilla extract
• 2 eggs
• 2 tsp. chai spice mix
• 1 1/4 cups all purpose flour, sifted
• 1/2 cup buttermilk
• 1/2 tsp. baking soda
• 1/2 tsp. apple cider vinegar
• Buttercream:
• 1 cup (2 sticks) butter, softened to room temperature
• 1 tsp. pure vanilla extract
• 2 cups powdered sugar
• remainder of the chai spice mix
• 1 Tbsp. cold milk, if needed to thin out the buttercream
• Store bought caramel sauce for topping
• Decorative straws cut in small pieces

Details

Servings 12
Adapted from freutcake.com

Preparation

Step 1

Makes 12 standard cupcakes


1. Preheat oven to 325 degrees. Prepare a cupcake pan with liners.

2. In a small bowl mix together chai spices and set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the vanilla extract and beat in one egg at a time until well combined. Stir in 2 teaspoons of the chai spice mix. In three parts mix in the flour and buttermilk alternately, mix until combined.

4. In a small bowl, mix together the baking soda and vinegar and add to the batter. Mix until combined.

Buttercream Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is creamy. On low, mix in the vanilla extract and the rest of the chai spice mix.

2. Carefully beat in the powdered sugar about ½ cup at a time.

3. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached.

Can you use a spiced chai tea (bag) in place of a chai spice mix? Works the same?