Ingredients: (chai spice mix)
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground cardamom
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- ½ cup unsalted brown butter, melted
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup all purpose flour
- 1 tablespoon chai spice mix
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup brewed espresso or coffee (substitute whole milk)
Ingredients: (chai buttercream)
- 1 cup unsalted brown butter, room temperature
- 3 cups powdered sugar
- 2 teaspoons chai spice mix
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk, as needed
- I highly recommend making the brown butter for the buttercream the night before so that it has plenty of time to fully cool!
- Preheat the oven to 350°F and line a 12 cup cupcake pan with cupcake liners.
- In a small bowl, whisk together all the ingredients for the chai spice mix and set aside.
- Whisk the cake flour, almond flour, 1 tablespoon of chai spice mix, baking powder, and salt together in a large bowl.
- In a separate bowl, whisk the melted brown butter, sugar, brown sugar, eggs, and vanilla together until combined.
- Stir in about half of the flour mixture then stir in the brewed espresso. Next add in the remaining flour mixture and mix until fully combined.
- Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
- Bake at 350°F for 18-22 minutes or until a cake tester comes out clean. Remove from pan and let cool on wire rack.
- Let cupcakes cool completely before frosting.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the butter and powdered sugar until smooth.
- Add in the 2 teaspoons of chai spice mix and vanilla extract and mix until creamy.
- Add in milk 1 tablespoon at a time until desired consistency is reached. Then beat the frosting on high speed for 4-5 minutes until super light and fluffy.
- Frost cooled cupcakes. I used an open star piping tip for these photos.
- Top with a sprinkle of the chai spice mix and enjoy!
- These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.
Notes for cooking:
To make brown butter, melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn’t continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable.