Chai Cupcakes and Cinnamon Cream Cheese Frosting

These might be my favorite non fruit dessert. Ever. A chai tea latte is my go to drink because it just makes me FEEL good. When I found this recipe I was a little skeptical. Would it encompass all the warmth and spiciness that the drink does? Well my friends, it does. Some minor adjustments makes these just SO GOOD. Here’s a picture of some (50) I made for a party last month:

YUM.

Cupcakes:

• 1/2 tsp of ginger, cardamon, cinnamon, and clove, ground
• 1/4 tsp black pepper
• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/2 tsp vanilla
• 1 1/2 cup cake flour (you can make your own if you don’t have any. For every 1 cup of AP flour, take out a tablespoon and replace it with cornstarch)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2/3 cup 2% milk (you can use whole milk if that’s all you have)

Frosting:

• 8 oz cream cheese, softened
• 4 cups confectioner’s sugar
• 2 tsp ground cinnamon (more if you want)
• 2-4 tbsp heavy cream
• 1 tsp vanilla

1. Preheat oven to 350 degrees and line a 12 cup muffin tin.
2. In a separate bowl, combine all dry ingredients. Flour, baking powder, salt, and spices. Mix well.
3. Cream butter until light in color, about 5 minutes on a medium to high speed.
4. Scrape down the sides of the mixing bowl and add in sugar. Beat until airy.
5. Add in egg and vanilla, making sure to scrape down the sides after mixing.
6. In a three part process, add in the dry ingredients and milk. Mixing until just combined. It should go dry, milk, and then finally dry.
7. Scoop batter into lined cupcake tins until about 2/3 full. Bake from 24-28 minutes.
8. Once a toothpick is inserted and removed cleanly, take the cupcakes out of the oven and cool completely on a wire rack.
9. While cooling, make the cream cheese frosting. Whenever making this frosting I also use my “go to” recipe for it and adjust the flavors as necessary.
10. Whip the cream cheese until it is light and airy.
11. Add in 2 cups of confectioner’s sugar and cinnamon. Start on slow and then beat on medium. Once combined, add in vanilla and 2 tbsp heavy cream. Finish with the remaining sugar and heavy cream if needed to loosen it up.
12. Fill a piping bag fitted with a star tip and frost the cooled cupcakes. In the picture above, I did a rosette but this looks equally as good in any style piping.

xoxo,

Dessie