Masala Cupcakes With Spiced Frosting Because, why not?

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).