Gluten-Free Vanilla Chai Cupcakes with Cinnamon Spice Frosting
A delicious flavorful gluten-free cupcake!
Quick Facts
- Prep Time: 00:20
- Bake Time: 20 to 25 minutes
- Yield: 12 to 14 cupcakes
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
Directions
- Preheat oven to 375°F. 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.
