These sourdough chai cupcakes are a unique twist on your favorite treat! Packed with warm chai spices and a hint of sweetness, they are moist and full of flavor.
Honestly, who knew sourdough could be so fun in cupcakes? They make a great afternoon snack or dessert. Plus, you can enjoy them with a cup of tea—how cozy is that?
Key Ingredients & Substitutions
Sourdough Starter: An active starter is crucial for flavor and moisture. If you don’t have one, you can use applesauce or yogurt as a substitute to keep the cupcakes moist and tender.
Spices: The blend of spices brings the chai flavor. If you’re missing an ingredient like cardamom or cloves, feel free to use more cinnamon or ginger to adjust according to your taste. A dash of nutmeg also works well!
Butter: Unsalted butter is standard, but if you’re out, you can use margarine or a dairy-free alternative for a different take. Make sure it’s softened for easy mixing.
Whole Milk: Any milk can be substituted, including almond or oat milk if you prefer a non-dairy version. Adjust liquid amounts in frosting if using a thicker milk alternative.
How Can I Ensure My Cupcakes Bake Evenly and Stay Moist?
To get the best results with your sourdough chai cupcakes, follow these tips:
- **Room Temperature Ingredients:** Make sure your butter, eggs, and milk are at room temperature. This helps create a uniform batter.
- **Do Not Overmix:** After adding flour, mix just until combined to keep cupcakes light and airy. Overmixing can lead to dense cupcakes.
- **Check for Doneness:** Insert a toothpick into the center; if it comes out clean, they’re done. Underbaking slightly will keep them moist, so pull them out when you see a few crumbs.
- **Cooling Time:** Transfer cupcakes to a wire rack and let them cool completely before adding frosting. This prevents melting and ensures a better texture.
Sourdough Chai Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 cup sourdough starter (fed, active)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Chai-Spiced Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk or heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- Pinch of ground nutmeg
- Star anise, for garnish (optional)
How Much Time Will You Need?
This delightful recipe will take about 30 minutes for preparation and around 20 minutes for baking. After baking, let the cupcakes cool for about 10 minutes before frosting, then allow an additional 30 minutes for cooling completely. In total, expect to spend about 1 hour and 10 minutes!
Step-by-Step Instructions:
1. Prepping the Oven and Cupcake Pan:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners to ensure easy removal and clean-up.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices: cinnamon, ginger, cardamom, cloves, and black pepper. This blend gives your cupcakes their delicious chai flavor. Once mixed, set this bowl aside.
3. Creaming the Butter and Sugar:
In a large bowl, beat the softened butter and brown sugar together until it becomes light and fluffy. This step is key for a fluffy cupcake texture!
4. Adding Eggs and Vanilla:
Add the eggs one at a time to the butter mixture, making sure to mix well after each addition. Then stir in the vanilla extract for extra flavor.
5. Combining Dry Ingredients with the Starter:
Now it’s time to alternate adding your dry ingredient mixture and the sourdough starter to the butter mixture. Start and end with the dry ingredients. Mix until just combined to keep the cupcakes light and fluffy.
6. Final Touch with Milk:
Add the whole milk and stir gently until your batter is smooth. Don’t over-mix!
7. Filling the Cupcake Liners:
Evenly divide the batter among the cupcake liners, filling each about 2/3 full to allow room for rising.
8. Baking the Cupcakes:
Bake the cupcakes in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking!
9. Cooling Down:
Let the cupcakes cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely before frosting.
10. Making the Frosting:
For the chai-spiced frosting, start by beating the softened butter in a bowl until it’s creamy. Gradually add the powdered sugar, mixing well after each addition to avoid lumps.
11. Flavoring the Frosting:
Stir in the vanilla, milk, and spices (cinnamon, cardamom, cloves, and nutmeg). Adjust the consistency as needed with extra milk.
12. Frosting the Cupcakes:
Once the cupcakes are cool, pipe or spread the chai-spiced frosting generously on top.
13. Garnishing:
For an extra touch, sprinkle a little more chai spice on top and place a star anise for decoration if you like!
14. Serve and Enjoy!
These warm, spicy sourdough chai cupcakes are ready to be enjoyed! Perfect for a cozy treat with a cup of tea or coffee!
Can I Use Discarded Sourdough Starter in This Recipe?
Yes! You can use discarded sourdough starter for these cupcakes. Just ensure it’s at room temperature for the best results. The flavor might be slightly less intense, but it’ll still work well!
What Can I Substitute for Brown Sugar?
If you’re out of brown sugar, you can substitute it with an equal amount of granulated sugar. To mimic the molasses flavor of brown sugar, you could add 1 tablespoon of molasses per cup of granulated sugar.
How Do I Store Leftover Cupcakes?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly!
Can I Make These Cupcakes Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for the best texture and structure in your cupcakes.