Chai Cupcakes with Cinnamon Vanilla Bean Buttercream

Chai Cupcake Batter

Ingredients:

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk

2 tsp. vanilla extract

2 tsp. Chai Spice Mix

Chai Spice Mix

Ingredients:

1 1/2 tsp. ground cardamom
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg

Cinnamon Vanilla Bean Buttercream

Ingredients:

1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
3-4 tbs. milk
1 vanilla bean, halved lengthwise
1 tsp. ground cinnamon

1/2 tsp. Chai Spice Mix

Cupcake Directions:

Preheat oven to 350 degrees

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake liners.

In a small bowl, combine the flours and 2 tsp. of Chai Spice Mix. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 2 parts, alternating with the milk and vanilla. Make sure not to over beat the mixture. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 22 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. (I baked for 22 minutes and it was a little too long for my liking)

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Buttercream Directions:

Beat butter until light and fluffy. Using a paring knife, scrape seeds from vanilla bean into butter. Add sugar a 1/2 cup at a time until completely incorporated. Add milk one tbs. at a time until you reach desired consistency. Mix in cinnamon and Chai Spice Mix. Beat until light and fluffy, about 4 minutes. 

oh yum...