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Brown Butter Dirty Chai Cupcakes Recipe

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4.3 from 3 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 12 cupcakes

Description

These Brown Butter Dirty Chai Cupcakes combine the warm, aromatic spices of chai with the rich, nutty flavor of brown butter for a unique twist on a classic cupcake. Perfectly moist and fluffy, these cupcakes are infused with espresso and topped with a creamy chai-spiced brown butter frosting for a decadent treat that coffee and spice lovers will adore.

Ingredients

Chai Spice Mix

  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice

Cupcakes

  • 1/2 cup unsalted brown butter (melted)
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 1/4 cup cake flour (or substitute all-purpose flour)
  • 1/4 cup almond flour (or substitute all-purpose flour)
  • 1 tablespoon chai spice mix (prepared above)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup brewed espresso or coffee (can substitute whole milk)

Chai Buttercream

  • 1 cup unsalted brown butter (room temperature)
  • 3 cups powdered sugar
  • 2 teaspoons chai spice mix (prepared above)
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons milk (as needed)

Instructions

  1. Prepare Brown Butter for Frosting: It’s recommended to make the brown butter for the buttercream the night before to allow it to fully cool and set the rich nutty flavor perfectly.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners to ensure easy removal and even baking.
  3. Make Chai Spice Mix: In a small bowl, whisk together the ground cinnamon, ginger, cardamom, nutmeg, cloves, and allspice to create the fragrant chai spice mix. Set aside for later use in both cupcake batter and frosting.
  4. Combine Dry Ingredients: In a large bowl, whisk together the cake flour, almond flour, 1 tablespoon of chai spice mix, baking powder, and kosher salt for an even distribution of leavening agents and spices.
  5. Mix Wet Ingredients: In a separate bowl, whisk the melted brown butter, light brown sugar, granulated sugar, eggs, and vanilla extract until fully combined and smooth.
  6. Combine Batter: Stir half of the dry flour mixture into the wet ingredients, then mix in the brewed espresso or coffee. Add the remaining flour mixture and mix until everything is fully combined into a smooth batter.
  7. Fill Cupcake Liners: Pour about 1/4 cup of batter into each cupcake liner, filling them about halfway to allow room for rising.
  8. Bake Cupcakes: Bake at 350°F (175°C) for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool in the pan briefly before transferring to a wire rack.
  9. Cool Completely: Let the cupcakes cool completely on a wire rack before frosting to prevent the buttercream from melting.
  10. Make Chai Buttercream: Using a hand-held or stand mixer fitted with a paddle attachment, cream the room temperature brown butter and powdered sugar together until smooth and creamy.
  11. Add Flavorings: Mix in 2 teaspoons of chai spice mix and 1/2 teaspoon vanilla extract until fully incorporated into the frosting.
  12. Adjust Consistency: Add milk 1 tablespoon at a time until your desired frosting consistency is reached, then beat the frosting on high speed for 4-5 minutes until it becomes super light and fluffy.
  13. Frost Cupcakes: Pipe or spread the chai buttercream onto the cooled cupcakes. For a decorative look, use an open star piping tip.
  14. Garnish and Serve: Top each cupcake with a sprinkle of chai spice mix for a finishing touch and enjoy!
  15. Storage: Store cupcakes in the refrigerator for up to 3 days. For best flavor, let them sit at room temperature for about an hour before serving.

Notes

  • Making the brown butter for the frosting ahead of time allows it to fully develop its nutty flavor and cool completely for easier mixing.
  • You can substitute all-purpose flour for both cake flour and almond flour if needed, though it may slightly alter texture.
  • If espresso or coffee is not preferred, whole milk can be used instead in the cupcake batter.
  • Ensure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
  • For a dairy-free version, substitute brown butter and milk with appropriate vegan alternatives.
  • These cupcakes taste best at room temperature, so allow refrigerated cupcakes to rest for about an hour before serving.
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/brown-butter-dirty-chai-cupcakes-recipe/