Ingredients
½cupbutter,(1 stick)
1cupsugar
2tspvanilla extract
2eggs
1¼cupsall-purpose flour,sifted
½cupbuttermilk
½tspbaking soda
½tspapple cider vinegar
1½tspground cardamom
1½tspground cinnamon
½tspground ginger
¼tspground cloves
¼tspground nutmeg
1cupbutter,(2 sticks)
1tspvanilla extract
2cupspowdered sugar,sifted
1tbspcold milk,as needed to thin out
Preparation
Preheat the oven to 325 degrees F. Prepare a cupcake pan with liners.
In a small bowl or plastic bag, combine the cardamom, cinnamon, ginger, cloves, and nutmeg. Set aside.
Cream together the butter and sugar.
Add the vanilla, then beat in one egg at a time.
Stir in 2 teaspoons of the chai spice mix.
Fold in the flour and buttermilk alternately, then stir until combined; making sure not to overmix.
Mix together the baking soda and vinegar in a separate bowl, then add it to the batter. Mix until combined.
Spoon the batter into the prepared cupcake tins until ¾ full.
Bake for 15 to 20 minutes or until a toothpick comes out clean.
In a stand mixer, beat the butter until creamy.
On low, mix in the vanilla and the rest of the chai spice mix.
Carefully beat in the powdered sugar about ½ cup at a time.
If the buttercream is too thick, add 1 to 2 tablespoons of cold milk until the desired consistency is reached.
Pipe the buttercream onto cooled cupcakes with desired frosting tip.
Serve, and enjoy!
