If you caught my first Friday Failures post a few days ago then you saw that my first attempt at these didn’t turn out so hot, but attempt #2 was an absolute success! A blend of spices create a rich and flavorful cake while the airy whipped cream frosting makes it feel like a chai spiced latte in cupcake form. And although we still have another month or so left of summer, these decadent little cupcakes will have you dreaming of cool fall days!
(makes 1 dozen)
Ingredients:
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
And for extra chai spice flavor:
1/2 tsp (contents from 1 tea bag) ground chai tea leaves
1 cup sugar
1/2 cup (1 stick) unsalted butter, softened
1 egg
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
A pinch of salt
2/3 cup milk
Whipped Cream Frosting:
4oz light cream cheese
1/4 cup granulated sugar
1 cup heavy cream
Remaining spice mix
Preheat oven to 350 degrees F (176 degrees C) and line a muffin tin with paper liners.
In a small bowl mix together cinnamon, nutmeg, cloves, ginger, and ground tea leaves (optional) and set aside.
In a large bowl cream together sugar and butter until fluffy. Beat in egg and vanilla extract. In a medium sized bowl mix together flour, baking powder, salt, and 2 teaspoons of the spice mix. Slowly beat flour and milk into the sugar and butter mixture, pausing to scrape down the sides of the bowl as needed, until all ingredients are mixed.
Spoon mixture into muffin cups, filling about 3/4 of the way full. Place in the oven to bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Place muffin tin on a cooling rack for 5-7 minutes. Remove cupcakes and place on cooling rack to finish cooling another 20 minutes. While waiting on the cupcakes to bake and cool you can prep your whipped cream frosting.
In a large bowl cream together cream cheese and sugar. With the mixer running, slowly pour in heavy cream and remaining spice mix. Beat for 1-2 minutes, scraping down the sides as needed, until frosting can hold a stiff peak. The frosting should be light and airy but firm enough to hold shape.
Place frosting in the refrigerator for 5-10 minutes to keep cold.
When cupcakes have completely cooled, transfer frosting into a pastry bag and pipe on top of the cupcakes.
Sprinkle a little cinnamon across the tops and serve!
These can also be made the night before, just allow the cupcakes to come back down to room temperature before serving.
Enjoy!
