Chai Cupcakes with Brown Butter Chai Icing

• Vegetarian

• Produce

  • 1 1/4 tsp Ginger, ground

• Refrigerated

  • 1 Egg + 1 egg white, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Allspice, ground
  • 1 tsp Baking powder
  • 3/4 tsp Cardamom, ground
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1 cup Granulated sugar
  • 1/4 tsp Nutmeg, freshly ground
  • 3 cups Powdered sugar
  • 1/4 tsp Salt
  • 1/4 cup Sugar, raw
  • 5 tsp Vanilla

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Dairy

  • 1 1/2 cup Butter, unsalted
  • 1 tbsp Milk
  • 1/3 cup Whole milk

Found on howsweeteats.com

Ingredients

• 1 1/2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 large egg + 1 egg white
• 3 tablespoons vegetable oil
• 3 teaspoons vanilla extract
• 1/3 to 1/2 cup whole milk
• 1 cup (2 sticks) unsalted butter, browned and cooled to solid room temp
• 3 to 4 cups powdered sugar
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground allspice
• 2 teaspoons vanilla extract
• 1 to 2 tablespoons milk
• 1/4 cup raw sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cardamom

Directions

• Preheat the oven to 350 degrees F. Line a muffin tin with liners. In a small bowl, whisk together the flour, baking powder, spices and salt. Set it aside. Add the butter to the bowl of an electric mixer and beat it until creamy. Add the sugar and beat with the butter on high speed until fluffy, 2 to 3 minutes. Add in the eggs one at a time, mixing well on medium speed until combined. Scrape down the sides of the bowl if needed. Add in the oil and vanilla extract, beating on medium speed for another minute. With the mixer on low speed, add in half of the dry ingredients. Pour in the milk. Add in the other half of the dry ingredients and mix them on medium speed until the batter is combined. Fill the cupcake liners about 3/4 of the way full. Bake until the tops are set, about 16 to 17 minutes. Let cool completely before frosting. frosting Add the butter to the bowl of an electric mixer and beat on high speed until creamy. With the mixer on low speed, slowly add in the sugar. Add in the ginger, cinnamon, cardamom and allspice. Beat until the sugar is incorporated and add the vanilla extract. Scrape down the sides of the bowl if needed. Beat the frosting on high speed for 2 to 3 minutes until fluffy and creamy. If the frosting seems too thick, beat in the tablespoon of milk for 1 to 2 minutes until combined. Frost the cupcakes once cooled. To make the crunchy sugar topping, stir together the raw sugar with the cinnamon and cardamom. Sprinkle on top of the frosting!