Snickerdoodle Chai Cupcakes Recipe - Food Fanatic
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Snickerdoodle Chai Cupcakes Recipe

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    24 Servings

Ingredients

For the Cupcake Batter:
  • 2 sticks Salted Butter, Slightly softened
  • 2 cups Granulated Sugar
  • 3 large Eggs
  • 1 1/2 teaspoons Pure Vanilla Extract
  • 2 1/2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • 1 teaspoon Cardamom
  • 1/2 teaspoon Ground Cloves
  • 1/2 teaspoon White Pepper
  • 1 cup Milk
For the Frosting:
  • 1 stick Salted Butter, Slightly softened
  • 4 ounces Cream Cheese, Slightly softened
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Cardamom
  • 1/4 teaspoon Ground Cloves
  • 1/8 teaspoon White Pepper
  • 4 cups Powdered Sugar
  • 1/4 cup Heavy Cream

Directions

For the Cupcakes:

  1. Preheat oven to 350°F. Line 24 muffin tins with cupcake liners and set side.
  2. In a large bowl, mix together flour, baking powder, and cinnamon. Set aside.
  3. In the bowl of a mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each. Add vanilla.
  4. With the mixer on medium low, add flour and milk alternately, starting and ending with flour mixture and scraping the bowl as needed. Fill muffin tins 2/3 full.
  5. Bake for about 15 minutes or until center of cupcakes spring back when lightly touched. Remove from oven and let cool completely on a wire rack.

For the Frosting:

  1. In the bowl of your mixer, beat butter, cream cheese, granulated sugar, and vanilla on medium until smooth.
  2. With the mixer on low, slowly add powdered sugar and cinnamon. Beat until smooth.
  3. Add heavy cream and increase speed to medium high. Beat until light and fluffy, about a minute.
  4. Frost cupcakes and sprinkle with additional cinnamon sugar if desired.
Snickerdoodle chai cupcakes photo