Chai Spice Cupcakes

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This is a repost from 2 years ago.  Chai Spice Cupcakes are a perfect salute to the changing seasons.  The chai flavor combination is unique- cinnamon, ginger, cloves, nutmeg and cardamom.  I liked chai spice blend so much I made an extra batch and put it in the living room.  The fragrance made my house smell delicious, a bit warm and spicy…  just right for early fall days!

Chai Spice Cupcakes

Makes 54 mini cupcakes or 24 regular cupcakes

Ingredients:

Chai Spice Blend

• 2 t ground cardamom
• 2 t ground cinnamon
• 3/4 t ground ginger
• 1/2 t ground cloves
• 1/2 t ground nutmeg

Chai Spice Cupcakes

• 1/2 C (1 stick) butter, softened
• 1 C sugar
• 1 T vanilla extract
• 2 eggs
• 1 1/4 C flour
• Pinch salt
• 1/2 C buttermilk
• 1/2 t baking soda
• 1/2 t apple cider vinegar
• 1 package (1 2/3 C) cinnamon chips
• Half the chai spice blend

Chai Spice Buttercream Frosting

• 1 C (2 sticks) butter softened
• 1 t vanilla extract
• 4 C powdered sugar
• 2 T cold milk
• Half the chai spice blend
• Optional: Pumpkin Spice Hershey Kisses for garnish

Directions:

Heat oven to 325.  Line miniature cupcake pans with liners.

Mix chai spice blend.  Set aside.

Using a stand mixer, cream butter and sugar.  Add vanilla.  Add eggs 1 at a time.  Add half the chai spice blend.  Scrape sides.

Turn mixer to low.  Add flour and buttermilk alternately.  Add pinch salt, baking soda and apple cider vinegar.

Add in cinnamon chips.  Mix until well combined.

Scoop into cupcake pans, filling each well about 2/3 full.  Bake 15-18 minutes until lightly golden and toothpick comes out clean.  Set aside to cool.

Use stand mixer for frosting.  Cream butter until fluffy.  Add vanilla and remaining chai spice blend.

Beat in powdered sugar in 2 C increments adding milk in between.  Adjust for desired consistency.

Pipe onto cooled cupcakes.  Garnish with Pumpkin Spice Hershey Kisses if using.

Recipe adapted from “Vanilla Chai Cupcakes with Cinnamon Buttercream Frosting,” 09/17/11, theculinaryenthusiast.net