Vanilla Chai Cupcakes with Chai Brown Sugar Buttercream

Savor the spice-infused magic of Vanilla Chai Cupcakes with Chai Brown Sugar Buttercream for a uniquely delightful dessert experience.

Vanilla Chai Cupcakes with Chai Brown Sugar Buttercream Recipe

Experience the enchantment of Vanilla Chai Cupcakes with Chai Brown Sugar Buttercream. A mouth-watering desert recipe that captures the essence of your favorite chai latte in a baked treat. With a harmonious mix of cardamom, nutmeg, ginger, and cinnamon, these cupcakes strike the perfect balance between sweet and spice. The chai-infused buttermilk and the brown sugar buttercream frosting elevate these cupcakes, making them the ideal companion for cozy gatherings or a sweet solo treat.

INGREDIENTS

• Vanilla Chai Spice Cupcake with Brown Sugar Buttercream

Chai Spice Mix

• 2 ½ teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 ¼ teaspoon ground cardamom
• ½ teaspoon nutmeg
• ½ teaspoon ground allspice

Vanilla Chai Cupcakes

• 2 bags Chai tea
• ¾ cup buttermilk at room temperature
• ¼ cup unsalted butter softened to room temperature
• ¼ cup oil
• 1 cup granulated sugar
• 2 large eggs at room temperature
• 1 ½ teaspoon pure vanilla extract
• 1 ½ cups cake flour
• 2 teaspoon chai spice mix
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

Brown sugar Italian Meringue Buttercream

• ¾+1/8 cups brown sugar
• ¼ cup sugar
• Pinch of chai spice
• 1 teaspoon vanilla
• 4 large egg whites
• 2 sticks butter

INSTRUCTIONS

Directions for Making the Cupcakes

• Preheat oven to 350°F. Add the cupcake liners to a muffin pan.
• Mix the spices together to make the chai spice and set it aside.
• In a medium bowl, measure the cake flour, baking powder, baking soda, salt, and Chai spice, then set them aside.
• In a measuring cup, pour the buttermilk and add the two bags of chai spice tea bags.
• Let it sit for 20-30 minutes. Remove the tea bags and squeeze out the excess buttermilk.
• In a large bowl, beat butter, oil, and sugar with an electric mixer until light and fluffy.
• Add eggs, one at a time, and mix well.
  Add flour alternately with buttermilk, beating well after each addition.
• Continue beating for one minute. Use a cookie scoop to pour into the cupcake liners.
• Bake for 10-15 minutes or until a toothpick inserted in the center comes out clean.
• Cool in the muffin pan, then move them to a cooling rack for 10 minutes.

Directions for the Brown Sugar Italian Meringue Buttercream

• For more information use the step-by-step tutorial found here.
• In a small saucepan combine the brown sugar and water and place on low heat with a candy thermometer.
• While the sugar is on the stove, in a stand mixer, beat the egg whites until it forms a stiff peak. Start right around the time the sugar reaches about 200°F.
• Remove from heat when the syrup reaches 240°F, which is the soft ball stage.
• Turn the mixer on 8 and slowly pour the hot syrup into the meringue.
• Then turn the mixer on 10 and beat until the bowl is cool to the touch.
• Add the butter, one piece at a time, it will look curdled at first don't worry, just keep mixing until it comes together.
• Once the buttercream comes together, add the vanilla and the chai spice and mix well.

Decorating the Cupcake

• To decorate the cupcake, fit a piping bag with a Wilton 1M tip,
  Pipe a small amount of frosting in the center, then pipe around it. Release pressure when you get to the top.
• Sprinkle some chai spice on the top and add a cinnamon stick (optional).

Serving Suggestions

• Hot Beverages
• Cold Creamy Drinks
• Nuts

Tips & Tricks

• Creating your chai spice mix allows you to adjust the blend to your taste preference.
• Infusing your buttermilk with a chai teabag (such as Tazo, as recommended) is a key step.
• Using both butter and oil in your cupcakes is a great technique for achieving a balance of flavors and moisture.
• If making the Brown Sugar Italian Meringue Buttercream seems daunting, consider using a simpler vanilla buttercream and adding chai spice to it.
• Using a piping bag fitted with a Wilton 1M tip for your buttercream not only makes your cupcakes look professional but also allows you to control the amount of frosting on each cupcake.
• Practice piping on parchment paper first if you're new to it.