Brace yourself for the ultimate flavor bomb: Brown Butter Chai Cupcakes. If you’ve ever wondered what happens when buttery goodness meets a cup of chai, wonder no more. These cupcakes are not just baked goods; they are an aromatic journey into the very soul of indulgence.
Forget about counting calories—you’re about to dive headfirst into a swirl of warm spices, nutty brown butter, and the intoxicating aroma of chai. Because why settle for boring vanilla when you can have your cake and sip it too? Grab your aprons; things are about to get deliciously messy!
Pumpkin Cupcakes with Cream Cheese Frosting
Because why settle for boring vanilla when you can have your cake and sip it too? Grab your aprons; things are about to get deliciously messy!
Ingredients
- 1 cup unsalted butter browned
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup whole milk
- 2 teaspoons chai spice mix ground cardamom, cinnamon, ginger, cloves
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Brown the Butter: In a saucepan, melt 1 cup of butter over medium heat until it turns golden brown with a nutty aroma. Let it cool slightly.
- Mix Dry Ingredients: In a bowl, whisk together 1 ½ cups of flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons of chai spice mix, and ¼ teaspoon salt.
- Combine Wet Ingredients: In another bowl, beat 1 cup of granulated sugar, ½ cup of brown sugar, and browned butter until fluffy. Add 2 eggs, one at a time, and beat well. Mix in 1 teaspoon of vanilla extract.
- Mix it Up: Gradually add the dry ingredients to the wet mixture, alternating with ½ cup of milk. Start and end with dry ingredients. Mix until just combined.
- Fill the Cupcake Liners: Line a muffin tin with cupcake liners. Fill each liner about two-thirds full with the batter.
- Bake: Preheat the oven to 350°F (175°C). Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
Notes
Nutritional Information (Per Serving)
- Calories: 260
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 5%
- Calcium: 4%
- Iron: 6%
- Potassium: 3%
- Vitamin D: 2%
Summary of the Recipe
Servings: 12 cupcakes
Estimated Cost: Moderate
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Course: Dessert
Cuisine: Fusion
Equipment Required
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Saucepan
- Spatula
- Cooling rack
Ingredients and Their Quantities
- 1 cup unsalted butter (browned)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup whole milk
- 2 teaspoons chai spice mix (ground cardamom, cinnamon, ginger, cloves)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Preparation Steps
- Brown the Butter: In a saucepan, melt 1 cup of butter over medium heat until it turns golden brown with a nutty aroma. Let it cool slightly.
- Mix Dry Ingredients: In a bowl, whisk together 1 ½ cups of flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons of chai spice mix, and ¼ teaspoon salt.
- Combine Wet Ingredients: In another bowl, beat 1 cup of granulated sugar, ½ cup of brown sugar, and browned butter until fluffy. Add 2 eggs, one at a time, and beat well. Mix in 1 teaspoon of vanilla extract.
- Mix it Up: Gradually add the dry ingredients to the wet mixture, alternating with ½ cup of milk. Start and end with dry ingredients. Mix until just combined.
- Fill the Cupcake Liners: Line a muffin tin with cupcake liners. Fill each liner about two-thirds full with the batter.
- Bake: Preheat the oven to 350°F (175°C). Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
Nutritional Information (Per Serving)
- Calories: 260
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 5%
- Calcium: 4%
- Iron: 6%
- Potassium: 3%
- Vitamin D: 2%
