Chai Cupcakes

Each year, these cupcakes are the first thing that I make when the weather begins to turn and you get those perfect crisp mornings. Fall is my favorite season and these are the perfect lead-in to all of the cozy cooking to come!

Print Recipe

Chai Cupcakes

Course: Dessert

Author: The Mill Town Kitchen

Ingredients

• 1 1/2 cups All Purpose Flour
• 1/2 cup Granulated Sugar
• 1/2 cup Light Brown Sugar
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 tsp Cinnamon
• scant 1/2 tsp Ground Ginger
• scant 1/2 tsp Ground Cloves
• scant 1/2 tsp Cardamom
• 3/4 cup Milk
• 1/2 cup Canola Oil
• 1 tbsp Vanilla Extract
• 2 tbsp White Vinegar

Notes

Preheat your oven to 350 and line or grease your cupcake tin

 

• Sift together all of your dry ingredients into a large bowl
• Using a separate bowl, combine your milk, oil, vanilla and vinegar
• Pour your wet ingredients into your dry and fold to fully combine

 

Fill each cupcake liner about 3/4 of the way to the top.  Bake at 350 for around 18 minutes or until a toothpick inserted into the center comes out clean

Once done, place the hot cupcakes onto a cooking rack and cool completely before frosting.

I like to top my Chai Cupcakes with a simple buttercream (store bought or homemade) that includes the zest of 1/2 orange and a small splash of fresh orange juice.