Bhakti Chai Cupcakes with Cardamom Buttercream

The cupcakes are light and moist, while the frosting packs a punch with cardamom infused sugar. Enjoy a cupcake with your favorite Bhakti Brew!



Chai Spice Cupcakes

For the Frosting


Chai Spice Cakes

  1. In a wide shallow pan, mix 1 cup chai concentrate with 1/3 cup of brown sugar.
  2. Stir continuously to reduce. Allow the syrup to reduce until it coats the back of a spoon, about 1/2 the original volume.
  3. Set aside and allow the syrup to cool.
  4. Preheat the oven to 350 degrees. Line a cupcake baking pan with liners.
  5. Cream the softened butter with the brown sugar, eggs, and vanilla extract.
  6. In a separate bowl, mix the dry ingredients: the flour, baking powder, and salt.
  7. Add 1/3 of the dry mixture into the butter and sugar mixture. Pour in 1/2 of the chai syrup into the mixture. Alternate until all ingredients are incorporated.
  8. Scoop batter into pans. Bake at 350 degrees for 20 minutes or until a toothpick can be inserted into the middle of the cakes and come out clean.
  9. Allow cupcakes to cool thoroughly before frosting.

Cardamom Buttercream

  1. Remove cardamom seeds from the pods.
  2. In a spice grinder, grind seeds and 1/4 cup sugar. Pulse until the sugar is the consistency of confectioner’s sugar.
  3. Cream butter, cardamom infused sugar, and regular confectioner’s sugar until incorporated throughly.
  4. Add milk as needed to achieve the desired texture. Don’t add too much!
  5. Frost the cooled cupcakes and enjoy with a glass of iced Bhakti Chai!