Cranberry Chai Cupcakes

• Vegetarian

• Produce

  • 3/4 cup Cranberries
  • 1 Sugared cranberries

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Chai spice seasoning
  • 1 Cinnamon stick shards
  • 1 Recipe chai cream cheese frosting
  • 1/4 tsp Salt
  • 1 1/2 cups Sugar
  • 1/2 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 1 1/4 cups Buttermilk or sour milk

Found on bhg.com

Directions

• Allow butter and eggs to stand at room temperature for 30 minutes. Line twenty 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, Chai Spice Seasoning, baking powder, baking soda, and salt. Set aside. Preheat oven to 350 degree F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating about 2 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to the butter mixture, beating on low speed after each addition just until combined. Stir in cranberries. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Bake for 15 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Frost with Chai Cream Cheese Frosting. If desired, garnish with Sugared Cranberries and cinnamon stick shards. Store frosted cupcakes in the refrigerator. (If using cinnamon stick shards, remove before eating cupcakes.) Makes 20 (2-1/2-inch) cupcakes.

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