Gluten-Free Vanilla Chai Cupcakes with Cinnamon Spice Frosting
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A delicious and flavorful gluten-free cupcake!
Category Gluten-Free Serves 12 to 14 cupcakes
Cooking Time 00:45 Kid Friendly Yes
Gluten-Free Vanilla Chai Cupcakes with Cinnamon Spice Frosting
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A delicious and flavorful gluten-free cupcake!
Category Gluten-Free
Serves 12 to 14 cupcakes
Cooking Time 00:45
Kid Friendly Yes
 
 
Ingredients
 
Chai Spice Mix
1-3/4 teaspoons ground cinnamon
1-1/2 teaspoons ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Cupcakes
1-1/4 cups Gluten-Free Flour Mix
2 teaspoons Chai Spice mix (above)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter OR margarine, softened
1 cup sugar
2 teaspoons pure vanilla extract
2 eggs
1/2 cup buttermilk OR sour milk
Cinnamon Spice Frosting
3/4 cup butter OR margarine, softened
3 cups powdered sugar
Remaining Chai Spice Mix
1/2 teaspoon pure vanilla extract
 
Instructions
 

Preheat oven to 375ºF.  Grease a standard 12 (2-1/2 inch) well muffin pan or line with paper liners.

Mix together the spices for the Chai Spice Mix in a small bowl and set aside.  Whisk together flour, 2 teaspoons of the spice mix, baking soda and salt in a bowl and set aside.

Combine butter, sugar and vanilla in a large mixer bowl and beat on medium speed for 1 to 2 minutes or until pale and fluffy. Add eggs one at a time beating well after each addition. Continue mixing and add the flour mixture and buttermilk alternately until well blended.

Portion batter into baking cups filling each two-thirds full. Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Remove from oven and transfer to a cooling rack. Cool to room temperature prior to frosting.

To make frosting:
Beat butter with an electric mixer on medium high speed for 1 to 2 minutes until pale and fluffy. Gradually add powdered sugar.  Add the spice mix and vanilla and continue beating until smooth.

 
 
 
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