So I sort of promised myself that I wouldn't get excited about fall until at least the end of September...or until this 100 degree LA heat wave passes. Either way I was doing just fine, forgetting about the upcoming season, until I innocently baked these Chai Spice Cupcakes drizzled with caramel sauce. One bite of this moist spice cake and I was craving bulky sweaters, pumpkins, the whole shebang.
While these cupcakes are delicious, I say make them with caution. These babies are proven to induce genuine fall daydreams fully equip with crunchy leaves, cool breezes, and wooly socks. You have been warned!
{photos by Freutcake}
Caramel Chai Spice Cupcakes with Spiced Buttercream- Adapted from The Culinary Enthusiast
Makes 12 standard cupcakes
Chai Spice Mix
1 ½ tsp. ground cardamom
1 ½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. ground nutmeg
1 ½ tsp. ground cardamom
1 ½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. ground nutmeg
Cupcake Batter
½ cup (1 stick) butter
1 cup sugar
2 tsp. pure vanilla extract
2 eggs
2 tsp. chai spice mix
1 ¼ cups all purpose flour, sifted
½ cup buttermilk
½ tsp. baking soda
½ tsp. apple cider vinegar
1 cup sugar
2 tsp. pure vanilla extract
2 eggs
2 tsp. chai spice mix
1 ¼ cups all purpose flour, sifted
½ cup buttermilk
½ tsp. baking soda
½ tsp. apple cider vinegar
Buttercream
1 cup (2 sticks) butter, softened to room temperature
1 tsp. pure vanilla extract
2 cups powdered sugar
remainder of the chai spice mix
1 Tbsp. cold milk, if needed to thin out the buttercream
1 cup (2 sticks) butter, softened to room temperature
1 tsp. pure vanilla extract
2 cups powdered sugar
remainder of the chai spice mix
1 Tbsp. cold milk, if needed to thin out the buttercream
*Store bought caramel sauce for topping
*Decorative straws cut in small pieces
Directions:
1. Preheat oven to 325 degrees. Prepare a cupcake pan with liners.
2. In a small bowl mix together chai spices and set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the vanilla extract and beat in one egg at a time until well combined. Stir in 2 teaspoons of the chai spice mix. In three parts mix in the flour and buttermilk alternately, mix until combined.
4. In a small bowl, mix together the baking soda and vinegar and add to the batter. Mix until combined.
5. Using a standard ice cream scoop, fill cupcake tin ¾ full.
1. Preheat oven to 325 degrees. Prepare a cupcake pan with liners.
2. In a small bowl mix together chai spices and set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the vanilla extract and beat in one egg at a time until well combined. Stir in 2 teaspoons of the chai spice mix. In three parts mix in the flour and buttermilk alternately, mix until combined.
4. In a small bowl, mix together the baking soda and vinegar and add to the batter. Mix until combined.
5. Using a standard ice cream scoop, fill cupcake tin ¾ full.
6. Bake 17-20 minutes or until a toothpick comes out clean.
Buttercream Directions:
1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is creamy. On low, mix in the vanilla extract and the rest of the chai spice mix.
2. Carefully beat in the powdered sugar about ½ cup at a time.
3. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached.
4. Pipe onto cooled cupcakes with your favorite frosting tip, drizzle with caramel sauce and decorate with a small straw.
1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is creamy. On low, mix in the vanilla extract and the rest of the chai spice mix.
2. Carefully beat in the powdered sugar about ½ cup at a time.
3. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached.
4. Pipe onto cooled cupcakes with your favorite frosting tip, drizzle with caramel sauce and decorate with a small straw.
Enjoy!
Jacquelyn | lark&linen says
oh wow. These sound SO GOOD. I can't tell you how many of your recipes I have saved for future use
Lauren | Eyes/Ears/Mouth+Lens says
Ditto to all of the above
A Bowl Of Mush says
Just saw this post whilst drinking a cup of chai, I desperately need one of these cupcakes to go with it! Yum!
Amanda says
There are still 22 days left of summer! But, these look amazing! One more of your recipes I will have to try! YUMMY!
Aimee says
As you predicted, not disappointed at all! These look amazing and as a fall-loving girl, I cannot wait to bake these and get this season rolling! Thank you Leah!
Lane Culpepper says
I am a huge chai lover. These sound wonderful. They look great too!
Sofie T. says
I second that!
Malia says
Loved this recipe! Made these this week for my friend's birthday and they were a huge hit! They taste like fall. Love it! Oh but I did change one thing. I made salted caramel to drizzle on top.
freutcake says
I'm so happy to hear you liked it! 🙂 I am sure it was even tastier with homemade salted caramel drizzled on top. YUM!
Dia says
Can you use a spiced chai tea (bag) in place of a chai spice mix? Works the same?
Dia says
Lol okay..nevermind my question! I got so excited looking at the recipe and my imagination took off, it sounded so good, that i didn't pay attention to the first part of the ingredients. But tha said, how do you think a real spiced tea in the cupcake would taste? 🙂