Adapted from Cupcake Friday Project
For the Spice Cupcakes
- 1¼ cups cake flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ¼ cup chai concentrate (we used Tazo)
- ¼ cup whole milk
- 2 eggs
- ¾ cup granulated sugar
- ½ cup canola oil
- 1 teaspoon vanilla
For the Apple Filling
- 1 Granny Smith apple, peeled, cored and chopped medium-fine
- 1 Fuji apple, peeled, cored and chopped medium-fine
- ¼ teaspoon cinnamon
- 2 tablespoons sugar
- 1 tablespoon unsalted butter
For the Chai Buttercream Frosting
- 1 cup chai concentrate
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2½ to 3 cups confectioners sugar
To make the cupcakes
- Preheat the oven to 350 degrees and place a rack in the center of the oven. Line a 12-cup cupcake pan with paper liners.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and cardamom. Set aside.
- In a measuring cup, combine the chai concentrate and milk. Stir to combine and set aside.
- In the bowl of a standmixer fitted with a whisk attachment, whisk the eggs on high for approximately 20 seconds. Add the sugar and whisk again until frothy (about 30 seconds).
- Add the oil and vanilla to the mixing bowl and blend until combined. Alternate adding the flour mixture and the milk-chai mixture to the mixing bowl, blending after each addition. (Don’t worry – the batter will be a fairly liquidy batter and this is OK!)
- Divide the batter equally into the 12 cupcake liners. Bake for 15-18 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Carefully remove the cupcakes from the pan and cool on a wire rack.
To make the Apple Filling
- While the cupcakes are baking, in a medium bowl, combine the chopped apples, sugar, and cinnamon. Stir to combine.
- In a medium saucepan over medium-high heat, melt the butter until bubbly. Add the apple mixture and cook with the lid on the pan for approximately 5 minutes, stirring occasionally.
- Remove the lid and cook for an additional 5-10 minutes until the apples are soft. Remove from the heat and set aside to cool.
To make the frosting
- In a small saucepan over medium-high heat, reduce the chai concentrate until have have 3-4 tablespoons remaining in the pan. Set aside in the refrigerator to chill.
- In the bowl of a standmixer fitted with a whisk attachment, beat the softened butter until light and fluffy. Add 1 cup of confectioners sugar and beat until combined.
- Alternate adding the reduced chai and the remaining 1½ to 2 cups of confectioners (add all of the reduced chai but only as much sugar as needed to get the right frosting consistency) – whisking well after each addition and scraping the sides of the bowl as necessary. Whip on high for 2-3 minutes to get the frosting a light and fluffy consistency.