Vanilla Chai Cupcakes
Delightful cupcakes infused with the rich flavor of vanilla and warm chai spices including cinnamon, ginger, and cardamom, creating a comforting treat perfect for any occasion.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamo
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, salt, and spices.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry mixture to the wet ingredients, alternating with the milk.
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use room temperature ingredients for fluffiest texture. Don't skip the spice blend for best flavor. Store in an airtight container for 3-4 days or freeze for up to three months.