Ingredients for Cupcakes:
- 1 3/4 cups cake flour
- 1/2 cup unsalted butter, room temperature
- 1/3 cup molasses
- 1/2 cup dark brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1 chai tea bag
- 3/4 cup oatmilk
Ingredients for Frosting:
- 1/2 cup unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 2 tsp vanilla extract
- 2 cups powdered sugar
- 1/8 tsp cardamom
- 1/8 tsp ground cloves
- 1/8 tsp nutmeg
- 1/2 tsp cinnamon
- 1 Tbsp heavy whipping cream or milk
Cupcake Directions:
- Preheat your oven to a cozy 350°F (175°C).
- Warm the oatmilk and steep the chai tea bag for an aromatic infusion.
- In a mixing bowl, whip the butter and brown sugar to a fluffy lightness. Incorporate the eggs, vanilla, and molasses until silky smooth.
- Gently fold in the flour, leavening agents, and warm spices. Pour in the chai oatmilk and mix to a velvety batter.
- Spoon the batter into cupcake liners, filling each to three-quarters full.
- Bake until the cupcakes pass the toothpick test, about 22-25 minutes. Allow them to cool to room temperature.
Frosting Directions:
- Whip the butter and cream cheese to a creamy base.
- Gradually add powdered sugar and spices, then drizzle in the vanilla and cream. Whip to a fluffy, cloud-like consistency.
- Adorn each cupcake with a generous swirl of frosting.
- Optionally, dust a mix of cinnamon sugar for a sweet sparkle.
To Serve:
- Present the gingerbread chai cupcakes as a festive dessert or a treat for a winter gathering. The combination of gingerbread and chai flavors provides a warm, spicy experience, enhanced by the rich, tangy cream cheese frosting. Enjoy the comfort of the season in each bite!
