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Whole Wheat Chai Cupcakes
Sweet, soft, and spicy whole wheat chai muffins. These muffins are perfect for fall baking.
Course
Sweets & Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
22
minutes
minutes
Total Time
32
minutes
minutes
Servings
24
muffins
Calories
117
kcal
Author
Kristine Underwood
Ingredients
▢
1/2
cup
butter, room temperature
▢
1
cup
sugar
▢
1
egg
▢
1/2
tsp
vanilla
▢
1/2
tsp
sea salt
▢
1/2
tsp
ground ginger
▢
1/2
tsp
cinnamon
▢
1/2
tsp
cardamom
▢
1/2
tsp
ground cloves
▢
1/8
tsp
black pepper
▢
1-1/2
cups
white whole wheat flour
▢
1-1/2
tsp
baking powder
▢
2/3
cup
milk
Frosting:
▢
1/2
cup
butter, room temperature
▢
3-1/2
cup
powdered sugar
▢
1
tsp
vanilla
▢
2
TBS
milk
▢
Cinnamon to sprinkle on top
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees.
In a large bowl, cream butter and sugar.
Add egg and vanilla and mix well.
Stir in all spices and sea salt.
In a medium bowl, whisk together the flour and baking powder.
Alternate adding the flour mixture and the milk to the wet ingredients, mixing until just blended.
Carefully spoon batter into lined muffin cups, filling them only 2/3 full.
Bake for 22 minutes, rotating halfway through.
For the frosting:
Using a hand mixer, beat butter until fluffy.
Slowly add the powdered sugar and blend until smooth.
Add vanilla and milk and blend until light and fluffy.
Pipe frosting onto cupcakes and sprinkle with cinnamon.
Nutrition
Serving:
1
muffin
|
Calories:
117
kcal
|
Carbohydrates:
18
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.3
g
|
Cholesterol:
28
mg
|
Sodium:
124
mg
|
Potassium:
22
mg
|
Fiber:
0.3
g
|
Sugar:
9
g
|
Vitamin A:
260
IU
|
Vitamin C:
0.01
mg
|
Calcium:
21
mg
|
Iron:
0.1
mg