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Vanilla Chai Latte Cupcakes

Vanilla Chai Latte Cupcakes

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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Servings

12 Servings

Ingredients

  • 1/2 cup butter or margarine
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 tsp Chai Spice mix *
  • 1 1/4 cup all purpose flour sifted
  • 1/2 cup buttermilk Pareve: Add 3/4 tbsp lemon juice to 3/4 cup soy milk
  • 1/2 teaspoon baking soda
  • 1/2 tsp apple cider vinegar
  • 1 1/2 tsp of ground cinnamon
  • 1 1/2 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 cup butter 2 sticks (Pareve: margarine)
  • 1 tsp vanilla extract
  • 2 cups powdered sugar sifted
  • Remainder of Chai Spice Mix
  • 1 tbsp cold milk Pareve: Soymilk, ONLY if needed to thin out buttercream

Instructions

  • Preheat oven to 350°F and line your cupcake pan with your desired cupcake wrappers.
  • Cream together the butter (or margarine) and sugar. Add the vanilla and beat in one egg at at time.
  • Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined, don't over mix it! Mix together the baking soda and vinegar separately in a small bowl, THEN add it to the batter and mix until combine. Spoon into cupcake tins until 3/4 full and bake 15-20 minutes and use the toothpick trick to check for readiness.
  • For easy scooping, I recommend using an ice cream scooper for perfectly size and less messy cupcakes.Let cupcakes cool in pan for 10 minutes and then leave them on a cooling rack themselves to cool.
  • Chai Latte Frosting
  • In a stand mixer, beat the butter (margarine) until creamy. On low, mix in the vanilla and the remainder of chai spice mix. Carefully, beat in the powdered sugar about 1/2 cup at a time. If the buttercream seems too thick, add 1-2 tbs of cold milk (soymilk) until the desired consistency is reached. Pipe onto cooled cupcakes with your favorite frosting tip.