September is when we begin to welcome the warmer, more comforting flavours of the season. The garden is still giving generously, but the kitchen starts calling us back to the oven—and these Chai-Spiced Cupcakes are just the kind of baking I love this time of year.
Tender, warmly spiced cupcakes are made with our Chai Spice Blend, then finished with a silky vanilla buttercream and a delicate sprinkle of our Chai Spice Sugar. The result is fragrant and comforting without being overly sweet, with the familiar warmth of cinnamon, cardamom and ginger in every bite.
They’re lovely alongside a steaming cup of Vanilla Chai on a cool September day, and pretty enough for an autumn gathering, afternoon tea or a simple weekend bake.
Chai-Spiced Buttercream Cupcakes
Chai-Spiced Cupcakes
I love these cupcakes as a September bake—when the garden is beginning to change, the evenings are getting cooler and a warm cup of tea feels especially welcome.
Serve these cupcakes with a pot of Vanilla Chai and enjoy them slowly, preferably with a little sunshine coming through the kitchen window.
A little spice, a little sweetness, and a delicious taste of the season ahead.
INGREDIENTS
Makes: 12 Cupcakes
For the Cupcakes:
• 1½ cups all-purpose flour
• 1 teaspoons Ground Chai Spice
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup Organic Chai Spice Sugar (plus extra for sprinkling)
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk, room temperature
• 2 tablespoons strongly brewed Vanilla Chai or black tea, cooled
For the Vanilla Chai Buttercream:
• ½ cup unsalted butter, softened
• 2 cups icing sugar, sifted
• 1 teaspoon pure vanilla extract
• 1–2 tablespoons milk or cream
• Pinch of salt
Optional: ½ teaspoon our Ground Chai Spice
MAKE THE CUPCAKES:
1. Preheat oven to 350°F (175°C).
2. Line a 12-cup muffin tin with paper cupcake liners.
3. In a medium bowl, whisk together the flour, Chai Spice Blend, baking powder, baking soda and salt. Set aside.
4. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
5. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and mix well.
6. Stir the cooled brewed Vanilla Chai or black tea into the buttermilk.
7. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix just until combined. Don’t overmix—the batter should be soft and smooth.
8. Divide the batter evenly among the 12 liners, filling each about two-thirds full.
Bake for 18–22 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before icing.
Make the Vanilla Chai Buttercream
1. Beat the softened butter until smooth and creamy, about 2 minutes.
2. Gradually add the sifted icing sugar, beating on low speed until incorporated.
3. Add the vanilla, Chai Spice Blend and 1 tablespoon of milk or cream.
4. Increase the mixer speed and beat for another 2–3 minutes, until the buttercream is light and fluffy. Add a little more milk or cream if needed to reach a soft, spreadable consistency.
5. Taste and adjust the chai spice to your liking. For a more pronounced chai flavour, add another ¼ teaspoon of Chai Spice Blend.
Assemble the Cupcakes
• Once the cupcakes are completely cool, spread or pipe the Vanilla Chai Buttercream generously over each one.
• Finish with a light sprinkling of Organic Chai Spice Sugar. A very small dusting of Chai Spice Blend can also be added for extra fragrance.
For a simple, rustic finish, use a star tip to pipe a soft swirl of buttercream rather than aiming for perfectly uniform decoration.
BAKER’S TIPS:
• For the best chai flavour:
Use a freshly opened Chai Spice Blend and brewed tea that is fragrant and concentrated. The combination of chai in the cupcake, chai in the buttercream and Chai Spice Sugar on top gives the finished cupcakes several layers of warm spice without making any one element overpowering.
• Don’t over bake. These cupcakes are best when they’re just baked through and still tender. Begin checking them around 18 minutes.
• For a stronger vanilla-chai flavour: Replace the milk or cream in the buttercream with a tablespoon of strongly brewed, cooled Vanilla Chai.
COME VISIT WITH US ON SOCIAL MEDIA
