Chai Cupcakes

By Addie

You'll get a double dose of the spicy blend that's frequently used to flavor tea in these moist single-size cakes. Both the cupcake and frosting use the blend, which combines some of the best flavors of the season. —Taste of Home Test Kitchen

Ingredients

• CUPCAKES:
• 1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
• 1/8 teaspoon pepper
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup milk
• .........................................
• FROSTING:
• 6 tablespoons butter, softened
• 3 cups confectioners' sugar
• 3/4 teaspoon vanilla extract
• 3-4 tablespoons milk
• Ground cinnamon

Preparation

Step 1

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

2. 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.

3. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

4. 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; sprinkle with cinnamon. Yield: 1 dozen.