Description
Delightful cupcakes that combine the comforting flavors of chai with the unique depth of sourdough, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 teaspoons chai spice mixture (ground cinnamon, ginger, cardamom, nutmeg, allspice, cloves, black pepper)
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- Powdered sugar for frosting
- 1–2 tablespoons heavy cream for frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- Mix the chai spice mixture in a small bowl.
- Whisk together the dry ingredients (flour, baking powder, baking soda, chai spice mixture, salt) in a medium bowl.
- In a separate bowl, combine the milk and sourdough starter until smooth.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, followed by sour cream and vanilla.
- Combine the wet and dry ingredients, alternating between them, just until combined.
- Fill the cupcake liners ¾ full and bake for 16-17 minutes or until a toothpick comes out clean.
- Cool the cupcakes and prepare the frosting by mixing butter and powdered sugar, adding chai spices and heavy cream until desired consistency is achieved.
- Frost the cooled cupcakes and enjoy!
Notes
For a vegan version, substitute eggs with flaxseed meal and use plant-based butter and sour cream alternatives.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg