3 sticks unsalted butter, room temperature
2 c. sugar
5 large eggs, room temperature
1 1/2 tsp. vanilla extract
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 c. buttermilk
Chai Spice Mix
3 tsp. ground cardamom
3 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. (scant) ground cloves
1/2 tsp. ground nutmeg
Combine the chai spice mix ingredients. Reserve half for the cupcakes and half for the frosting; set aside. Preheat oven to 325 degrees. Line muffin tins with paper liners and lightly spray with cooking spray. In a large bowl, cream the butter and sugar until very light and fluffy. Add the eggs, one at a time, beating after each addition. Scrape down the bowl. Add the vanilla extract and mix well. In a separate bowl, combine the flour, baking powder, baking soda, salt and half of the chai spice mix. In 3 parts, alternately add the dry ingredients and buttermilk to the batter, beginning and ending with dry. Mix until just combined. Fill muffin liners 2/3 full. For regular cupcakes: bake 24-25 minutes, yields around 30-32 cupcakes. For mini cupcakes (recommended): bake 10-11 minutes, using 1 Tablespoon of batter per cupcake will yield around 100 - 104 mini cupcakes. Cool completely and frost with Chai Spiced Buttercream. Store in an air-tight container at room temperature.
cupcake recipe adapted from: Ina Garten and chai spice mix adapted from: Some More Please
Chai Spiced Buttercream
from: Jenn@eatcakefordinner
4 sticks unsalted butter, room temperature
pinch of salt
2-3 tsp. vanilla extract
1/2 batch chai spice mix
5 c. powdered sugar
milk, only if needed
Beat butter, salt and vanilla until light and fluffy. Add the chai spice mix and mix until combined. Add the powdered sugar, one cup at a time, beating after each addition. Add milk, only if needed to reach desired consistency. Beat for a minute or two or until light and fluffy.
Jenn's Notes: I recommend making the mini cupcakes, because the unique flavor of these might be a little much in a regular size cupcake. If you don't want 100 mini cupcakes, the recipe can easily be cut in half. If you have a favorite buttercream recipe, feel free to use that and add the chai spice mix. The recipe I provided will make enough to pipe a big swirl on each cupcake. If you want less frosting, make sure to cut the recipe back. These will stay fresh for several days.