Yesterday a good friend of mine gave me a box of instant ginger chai (milk tea) she got from a local Indian store, and the first thing that came to mind was, “cupcake flavor”! I know I wouldn’t be drinking the tea because of its sugar content, but I wanted to put it to good use. So today I went to work at making some ginger chai cupcakes. I ended up with 28 cupcakes so I had to scatter the goodness—taking some to work and, of course, giving half a dozen to the one who inspired this experiment. Half a dozen had been picked up by another friend and some had been eaten as a taste test! Even the hubby partook in the taste testing, which really surprised me. As I was photographing the cupcakes, he said, “Those are experiment cupcakes, right, so I can have one?” 😊 He is not much for exotic flavors but he said he likes ginger ale, so maybe he would like the cupcake, haha! And yes, he actually enjoyed it.

Today started out gloomy and cold and very fall like in Colorado, so it was the perfect day to make these spiced cupcakes. And also the perfect way to end September!

GINGER CHAI Cupcake RECIPE

Yield: 28 regular cupcakes

Ingredients

172 grams (1 1/2 cups) cake flour
100 grams (3/4 cup) all-purpose flour
150 grams (3/4 cup) granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 sticks unsalted butter, room temperature
2 large eggs, room temperature
153 grams (2/3 cup) sour cream (or Greek yogurt), room temperature (light sour cream is preferred because it mixes in better)
1/2 cup lukewarm water
2 sachets (44 grams) instant ginger chai (the one I used is the Girnar brand)

Directions

1. Preheat oven to 350 degrees; line cupcake pans and set aside.

2. In a measuring cup, whisk together the water and ginger chai until combined (lumps are okay). Set aside.

3. In a mixer bowl, add the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt. Using a paddle attachment, beat the mixture on low speed to sift and combine.

4. Add the butter, mixing on medium-low speed until the mixture resembles damp sand.

5. Add the eggs, one at a time, scraping the sides and bottom of the bowl to be sure all of the ingredients are fully incorporated.

6. Add the yogurt and chai mixture and beat on low until fully combined and smooth (about 30 seconds).

7. Fill the papers half full (or if using a scoop, 2 medium scoops of batter or 3 tablespoons) and bake for 16 minutes, or until the tops spring back when lightly pressed.

8. Cool the cupcakes in the pans for 1 to 2 minutes, then transfer to a wire rack to cool completely.

9. Ice with ginger chai buttercream and garnish with crystallized ginger. 

Ginger Chai Buttercream

Enough to ice 14 cupcakes; double this recipe if icing all 28 cupcakes. 

Ingredients

3 cups (30 oz or 780g) of your favorite buttercream
4 sachets (88 grams) instant ginger chai
1/2 tsp ground ginger (to boost flavor)
1 tbsp hot water
Topping (optional): Crystallized ginger, chopped into really small pieces (Note: you can find crystallized ginger at health food stores, or on Amazon. Freeze the leftover and it will last forever.)

Directions

1. Combine the instant ginger chai and ground ginger with the hot water and stir until a thick paste form.

2. Strain the mixture through a fine mesh sieve to remove any lumps. Make sure the mixture is fully cooled before folding into the buttercream. Chill in the fridge for a few minutes if needed (should not take long since it is such a small amount).

3. Mix in with the buttercream until fully incorporated.

4. Ice your cupcakes and garnish with crystallized ginger.