Masala Chai Cupcakes
Light, fluffy, masala chai cupcakes, with cinnamon spiced, cream cheese frosting.
Servings: 11
Calories: 145kcal
Equipment
- Cupcake Tins
Ingredients
Cupcake
- 1 3/4 cup Flour
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1/4 tsp Nutmeg
- 1/4 tsp Ginger ground
- 1 1/2 tsp Cinnamon powder
- 1 cup Sugar
- 1/4 cup Butter
- 3/4 cup
Aditi's Masala Chai - 1 tsp Vanilla Extract
- 1 Egg
- 2 tsp Apple Cider Vinegar
Frosting
- 8 oz Cream Cheese
- 3/4 cup Powdered Sugar
- 3 tsp Lemon Juice
- 1 tsp Vanilla Extract
- 1 1/2 tsps Cinnamon
Instructions
- Preheat the oven to 350°.
- In a mixing bowl combine the flour, salt, baking soda, nutmeg, ginger, and cinnamon.
- In a microwave safe bowl, microwave the Masala Chai, about one minute, until it's warm. In a separate microwave safe bowl, melt the butter in the microwave, about one minute.
- Combine the chai and butter in a mixing bowl, add in the sugar, stir until it's dissolved. Add in the egg, and vanilla. Stir together.
- Combine the wet and dry ingredients, stir until smooth.
- Stir in the two teaspoons of vinegar.
- Line the cupcake tins with cupcake liners, spoon the cupcake batter into the cupcake tins, about 3/4 of the way full.
- Bake for 19 minutes.
- Remove from the oven and let cool completely before frosting.
For the Frosting
- In a mixing bowl, cream together the cream cheese and and powdered sugar. Then add in the lemon juice and vanilla extract. Mix together, then add in the cinnamon. Cream the frosting until smooth.
- Transfer the frosting to a piping bag, and pipe it onto the cupcakes.
- Enjoy!
Notes
For the vinegar: I used Apple Cider Vinegar because that's what I keep on hand, but any kind will work.
Frosting the cupcakes: To achieve the perfect spiral with your cupcake frosting, start on the outside of the cupcake, and go around the cupcake with the frosting, creating a spiral inward, until you reach the center of the cupcake.