Some weeks you adult so hard you need a cupcake…or twelve. These cupcakes conjure the same, soothing, warming notes as chai with a batter chock full of all the same masala you would find in your cup – fresh ginger, cinnamon, cardamom, nutmeg, and fennel. The frosting, too, is spiced making this a must-make when you’ve adulted hard and want a treat. Have your cupcake and eat, it, too!

Masala Cupcakes with Spiced Frosting

makes 1 dozen cupcakes

Ingredients

Cupcakes

  • 1 stick or 8 tablespoons unsalted butter, softened
  • 1 cup white granulated sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon green cardamom powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg powder
  • 1/8 teaspoon fennel powder
  • 2/3 cups whole milk
  • 1/2 tablespoon finely minced or grated ginger (squeeze juice and use as well)

Frosting

  • 6 tablespoons unsalted butter, softened
  • 2 1/2 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons whole milk
  • 1/4 teaspoon cinnamon powder
  • 1/8 teaspoon ginger powder
  • 12 candied ginger pieces OR cinnamon sticks (optional)

Directions

  1. Preheat oven to 350°F. Prepare muffin tin/cups with paper lining. Set aside.
  2. In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract.
  3. In a separate bowl, combine dry items: flour, baking powder, cinnamon powder, green cardamom powder, salt, nutmeg powder, and fennel powder.
  4. Gradually add dry mixture to creamed mixture; add milk and ginger to mixture.
  5. Fill lined muffin cups two-thirds full. Bake for 24-28 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool for 10 minutes before removing from pan. Transfer to a wire rack to cool completely.

(Note: Do NOT apply frosting until cupcakes are completely cooled!)

For the frosting: Using a stand or hand mixer and beat butter until fluffy; mix in the confectioners’ sugar, vanilla, cinnamon powder, and ginger powder and beat to combine. Do NOT add all the milk at once. Add 1 tablespoon at a time to reach desired consistency. Pipe frosting over cupcakes. Garnish with candied ginger or cinnamon (optional).

Ready to stay in the loop?

Get your weekly fix of South Asian pop culture and entertainment.

By clicking the subscribe button, I agree to submit my information to thetealmango.com for the purpose of receiving the latest news and offers. No spam guaranteed. Unsubscribe anytime.