Brown Butter Dirty Chai Cupcakes
Delight in these aromatic cupcakes infused with chai spices and rich brown butter, topped with a creamy frosting for a perfect treat.
Ingredients
Spice Mix
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground cardamom
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- ½ cup unsalted brown butter, melted
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup cake flour
- ¼ cup almond flour
- 1 tablespoon chai spice mix
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup brewed espresso or coffee
Frosting
- ½ cup unsalted brown butter, room temperature
- 3 cups powdered sugar
- 2 teaspoons chai spice mix
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk, as needed
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.
- Mix chai spices; whisk dry ingredients and set aside.
- Combine wet ingredients, then mix in dry ingredients and espresso.
- Fill cupcake liners halfway with batter and bake for 18-22 minutes.
- Cool cupcakes, then prepare frosting by creaming butter and powdered sugar, adding chai spice, vanilla, and milk until fluffy. Frost cupcakes and sprinkle with chai spice.
Notes
Ensure cupcakes are completely cooled before frosting for best results.