Chai Cream Cupcakes
Here we are again, playing with Chai spices! As you will recall from an earlier post, I LOVE CHAI SPICES! I even created my own Chai & Orange Spice Mix which I use often in both sweet and savory foods. Well, I am finally bringing you one of my favorite cupcakes. I have adorned each gem with a light dusting of my chai mix and topped them with orange zest curls. I really love this recipe!
If the orange and chai flavors were not enough, I added cream cheese and butter together to make the cream frosting. All diets are out the window with this one! My kids devoured these beauties real quick! My husband even had his fair share! What makes these cupcakes even more amazing is the fact that they can be dressed up or down. For a more elegant touch, I like to use the lace cupcake wrappers. If you are having a more casual event, good ole-fashioned cupcake baking papers work just fine. This is all about how you want to present your little cakey treasure!
Chai Cream Cupcakes
Equipment
- Standing mixer
- Muffin pan
- Cooling rack
- Star piping tip and piping bag
- Spatula
- Curl zester
Ingredients
- 1 1/2 cups unsalted butter room temperature
- 2 1/2 cups granulated sugar
- 6 each large eggs reserve 1 tsp
- 1 1/2 tbsp Chai & Orange Spice Mix
- 2 each oranges cleaned and zested
- 1 cup whole milk
- 3 cups cake flour or all-purpose flour
- 1 tbsp vanilla extract
- Cream Frosting
- 24 oz cream cheese softened
- 3 tbsp unsalted butter softened
- 1/4 cup confectioner's sugar
- 1 tsp Chai & Orange Spice Mix
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Combine first butter and granulated sugar together in the bowl of a mixer with paddle attachment. Cream together until light and fluffy.
- Add the eggs one at a time, scraping down bowl in between egg additions. Add the zest and chai spice mix and thoroughly mix.
- Alternate adding the flour and the milk. Ensure mixture is completely combined by scraping the bottom and sides of mixing bowl between flour/milk additions.
- Add the vanilla extract and mix well.
- Add muffin cups to muffin pan and lightly spray.
- Add chai cupcake mixture to prepared muffin pan, filling 1/8" from top of muffin pan.
- Bake for 45-60 minutes or until light brown and toothpick inserted in center comes out clean.
- While cupcakes are baking, make cream frosting by combining all ingredients in the bowl of a standing mixer with paddle attachment.
- Add cream frosting mixture to a piping bag with a star tip. Once cupcakes are cool, pipe a ring about 1/2 inch from outside edge of cupcake with a star piped on top. Dust with a bit of chai & orange spice mix and finish with reserved orange zest curls.
- If you are hosting a more formal event, you can add a lace wrapper, like the picture below. I have also linked the wrappers in the introduction of this recipe. They really will elevate the elegance of your presentation!
Notes
Cupcakes adapted from: cupcakeproject.com