Ingredients
Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ¼ cup unsalted butter, softened
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk, room temperature
- ¼ cup sour cream, room temperature
Chai Buttercream
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar
- 2-3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
Topping
- Ground cinnamon for sprinkling
- Star anise (optional, for decoration)
Instructions
- Mix the Dry Ingredients: Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg to evenly distribute the spices.
- Make the Batter: In a mixing bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar for about 2 minutes until the mixture is creamy and fluffy. Add the eggs one at a time, then mix in the vanilla extract and sour cream. Reduce speed to low and add half of the dry ingredients, then the milk, followed by the remaining dry ingredients. Mix just until no streaks of flour remain, being careful not to overmix. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake and Cool: Bake the cupcakes for 17 to 20 minutes, checking starting at 17 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from oven and let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack. Allow cupcakes to cool completely, about 45 minutes total, before frosting.
- Make the Buttercream and Decorate: Beat the softened butter until creamy. Add the cinnamon, ginger, cardamom, cloves, nutmeg, and vanilla extract, mixing until fully combined. Gradually beat in the powdered sugar until the mixture is smooth. Add 2 tablespoons of heavy cream or milk and beat until fluffy. Add up to an additional ½ tablespoon of cream or milk if a softer frosting is desired. Pipe or spread the buttercream onto the cooled cupcakes and sprinkle lightly with ground cinnamon. Optionally, garnish with star anise for decoration.
Notes
- Ensure all wet ingredients are at room temperature to achieve a smooth batter.
- Do not overmix the batter after adding the dry ingredients to keep the cupcakes tender.
- Test doneness with a toothpick to avoid over or under baking.
- Buttercream consistency can be adjusted by adding more or less cream based on preference.
- Star anise is optional and used only for decorative purposes; it is not intended to be eaten.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
