Recently, I made this cupcake recipe for my teacher’s birthday and for my best friend’s birthday. This the winter spice flavor is perfect for holiday parties and gift giving. The cupcakes taste delicious with or without frosting.

Level: Easy

Yield: 12 cupcakes

Prepared Time: 20 minutes

Bake Time: 18- 20 minutes

Ingredients

Cupcakes:

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1/8 teaspoon black pepper

1 cup sugar

1/2 cup butter, at room temperature

1 egg

1/2 teaspoon vanilla extract

1 1/2 cups all- purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

2/3 milk

*You can use chai tea packets instead of the first 4 ingredients. Use one tea packet.

Frosting:

1/2 cup butter, at room temperature

3 1/2 cup powdered sugar

1/2 vanilla extract

2 tablespoons milk, or more if needed

1/4 teaspoon ground ginger

1/4 teaspoon cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon black pepper, can put in less if you want to

*If you are going to be in an area with no air conditioning,  use Crisco instead of butter and water instead of milk. Use the same measurements.

** Again you can use chai tea packet. This time only use half the packet

Directions:

1. Preheat oven to 350 degrees. Place cupcake liners in cupcake pan.
2. In a small bowl, whisk together ginger, cinnamon, cardamon, cloves, and black pepper. (Unless you used chai tea packet then just skip this step.)
3. In a large bowl, cream together the sugar and butter for 5 minutes, or until light and fluffy. Beat in the egg and vanilla for 30 seconds or until egg is incorporated well. Scrape bowl as needed.
4. In another bowl, combine flour, baking powder, salt, and the spice mixture
5. Alternate adding the flour in three additions and milk in two additions beginning and ending with the flour mixture. Beat just until combined after each addition.
6. Fill the prepared cups 2/3 full of the batter. Bake for 18- 20 minutes, or until a toothpick comes out clean. Take cupcakes out of pan and and place on a cooling rack. Cool for 10 minutes or until the cupcakes doesn’t feel warm any more.
7. Frosting: In a large bowl beat the butter for five minutes or until fluffy. Slowly beat in powdered sugar, vanilla and last four ingredients, or half of the chai packet. Beat until smooth. Add the milk until you reach a good consistency. Spread or pipe icing on cupcake and lightly sprinkle with cinnamon.