Ingredients
2½tspground cinnamon
1¼tspground ginger
1¼tspground cardamom
½tspground allspice
1bagchai tea
½cupwhole milk,at room temperature
1¾cupscake flour,spoon and leveled
3½tspchai spice mix,(from above recipe)
¾tspbaking powder
¼tspbaking soda
¼tspsalt
½cupunsalted butter,softened to room temperature
1cupgranulated sugar
3large egg whites,room temperature
2tsppure vanilla extract
½cupsour cream,or plain yogurt, room temperature
1½cupsunsalted butter,softened to room temperature
6cupsconfectioner’s sugar
2tspchai spice mix,(from above recipe)
¼cupheavy cream
2tsppure vanilla extract
pinchsalt
cinnamon sticks
chai spice mix,remaining
Preparation
Mix the cinnamon, ginger, cardamom, and allspice together. It will yield 5½ teaspoons to use between the cupcake batter, buttercream, and garnish.
Bring the milk to a boil or heat in the microwave for 1 to 2 minutes.
Pour over the tea bag and steep for 20 to 30 minutes. Make sure the chai milk is at room temperature before adding it to the cupcake batter.
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 to 3 liners. Set aside.
Whisk the cake flour, 3½ teaspoons of chai spice mix, the baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamy for about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Beat in the egg whites on high speed until combined for about 2 minutes. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the chai milk just until combined. Do not overmix.
Pour or spoon the batter into the liners. Fill only ⅔ full to avoid baking over the sides.
Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. For around 35 mini cupcakes, bake for about 11 to 13 minutes, same oven temperature.
Allow the cupcakes to cool completely before frosting.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy for about 2 minutes.
Add 5½ cups of confectioners’ sugar, heavy cream, 1¾ teaspoons of chai spice mix, vanilla extract, and a pinch of salt with the mixer running on low.
Increase to high speed and beat for 2 minutes. Add up to ½ cup more confectioners’ sugar if the frosting is too thin or another tablespoon of cream if the frosting is too thick. Add another pinch of salt if the frosting is too sweet.
Frost the cooled cupcakes and serve. Enjoy!
