Chai Cupcakes With Brown Butter Chai Icing Recipes

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BROWN BUTTER DIRTY CHAI CUPCAKES



Brown Butter Dirty Chai Cupcakes image

These dirty chai cupcakes have a chai spiced brown butter cupcake base with an entire shot of brewed espresso. Then they're topped with brown butter chai spice buttercream frosting.

Provided by Kyleigh Sage

Categories     Dessert

Time 50m

Number Of Ingredients 22

1 tablespoon ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 cup brown butter (melted)
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
1 1/4 cup cake flour (substitute all purpose flour)
1/4 cup almond flour (substitute all purpose flour)
1 tablespoon chai spice mix
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup brewed espresso or coffee (substitute whole milk)
1 cup brown butter (room temperature )
3 cups powdered sugar
2 teaspoons chai spice mix
1/2 teaspoon vanilla extract
1-2 tablespoons milk (as needed)

Steps:

  • I highly recommend making the brown butter for the buttercream the night before so that it has plenty of time to fully cool!

Nutrition Facts : ServingSize 1 cupcake, Calories 430 kcal, Sugar 37 g, Sodium 135 mg, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Carbohydrate 49 g, Fiber 1 g, Protein 4 g, Cholesterol 93 mg

CHAI CUPCAKES WITH BROWN BUTTER CHAI ICING.



Chai Cupcakes with Brown Butter Chai Icing. image

Provided by Jessica

Categories     Dessert

Time 1h

Number Of Ingredients 26

1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, (at room temperature)
1 cup granulated sugar
1 large egg + 1 egg white
3 tablespoons vegetable oil
3 teaspoons vanilla extract
1/3 to 1/2 cup whole milk
1 cup 2 sticks unsalted butter, browned and cooled to solid room temp
3 to 4 cups powdered sugar
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
2 teaspoons vanilla extract
1 to 2 tablespoons milk
1/4 cup raw sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom

Steps:

  • Preheat the oven to 350 degrees F. Line a muffin tin with liners.
  • In a small bowl, whisk together the flour, baking powder, spices and salt. Set it aside.
  • Add the butter to the bowl of an electric mixer and beat it until creamy. Add the sugar and beat with the butter on high speed until fluffy, 2 to 3 minutes. Add in the eggs one at a time, mixing well on medium speed until combined. Scrape down the sides of the bowl if needed. Add in the oil and vanilla extract, beating on medium speed for another minute. With the mixer on low speed, add in half of the dry ingredients. Pour in the milk. Add in the other half of the dry ingredients and mix them on medium speed until the batter is combined.
  • Fill the cupcake liners about 3/4 of the way full. Bake until the tops are set, about 16 to 17 minutes. Let cool completely before frosting.

CHAI CUPCAKES



Chai Cupcakes image

You'll get a double dose of the spicy blend that's frequently used to flavor tea in these moist cakes. Both the cupcake and frosting use the blend, which combines some of the best flavors of the season. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 15

1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
1/8 teaspoon pepper
1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup 2% milk
FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
3/4 teaspoon vanilla extract
3 to 4 tablespoons 2% milk

Steps:

  • In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition., Fill 12 paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes.

Nutrition Facts : Calories 377 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 209mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 0 fiber), Protein 3g protein.

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