baking 2024

Brown Butter Dirty Chai Cupcakes Includes Chai Spice Mix

Name: Brown Butter Dirty Chai Cupcakes **Includes Chai Spice Mix**
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 tablespoon ground cinnamon; 2 teaspoons ground ginger; 2 teaspoons ground cardamom; 1 teaspoon ground nutmeg; 1 teaspoon ground cloves; 1 teaspoon ground pepper or allspice; 1/2 cup unsalted brown butter (melted); 1/2 cup light 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 kosher salt; 1/2 cup brewed espresso or coffee (substitute whole milk); 1 cup unsalted brown butter (room temperature); 3 cups powdered sugar; 2 teaspoons chai spice mix; 1/2 teaspoon vanilla extract; 1-2 tablespoons milk (as needed)

12 servings

servings

30 minutes

active time

50 minutes

total time

Start Cooking

Ingredients

1 tablespoon ground cinnamon

2 teaspoons ground ginger

2 teaspoons ground cardamom

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground pepper or allspice

1/2 cup unsalted brown butter (melted)

1/2 cup light 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 kosher salt

1/2 cup brewed espresso or coffee (substitute whole milk)

1 cup unsalted brown butter (room temperature)

3 cups powdered sugar

2 teaspoons chai spice mix

1/2 teaspoon vanilla extract

1-2 tablespoons milk (as needed)

Directions

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

Cupcakes

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.

Chai Buttercream

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.

Nutrition

Serving Size

1 cupcake

Calories

430 kcal

Total Fat

26 g

Saturated Fat

15 g

Unsaturated Fat

Trans Fat

1 g

Cholesterol

93 mg

Sodium

135 mg

Total Carbohydrate

49 g

Dietary Fiber

1 g

Total Sugars

37 g

Protein

4 g