These Sourdough Chai Cupcakes are a cozy treat with warm spices like cinnamon and cardamom. The sourdough gives them a unique twist, making each bite soft and delicious!
Making these cupcakes feels like a warm hug! I love enjoying them with a cup of tea. It’s the perfect way to brighten up a dull day—and who can resist a good cupcake? 🧁
Key Ingredients & Substitutions
Sourdough Starter: An active, bubbly starter adds depth and moisture. If you’re out, try using yogurt or buttermilk mixed with a little baking soda as a substitute for similar tangy flavor.
Spices: The warm chai spices are essential for flavor. If you don’t have cardamom, you can use extra cinnamon or some allspice. Feel free to adjust spices to suit your taste—I love adding a pinch of nutmeg for warmth!
Butter: Unsalted butter is standard for baking. If you want a dairy-free option, consider using coconut oil or a vegan butter substitute. Both work well and still provide good texture.
Milk: The recipe calls for whole milk, but you can replace it with almond milk, oat milk, or any non-dairy milk. Each will give a slightly different taste but will still help keep the cupcakes moist.
How Do You Ensure Your Cupcakes Are Perfectly Baked?
Baking times vary, so it’s crucial to check for doneness. Insert a toothpick into the center of a cupcake; it should come out clean or with just a few crumbs attached. If it comes out wet, give it more time.
- Preheat your oven to ensure even baking.
- Fill cupcake liners 2/3 full to allow for rising without spilling over.
- Once baked, let them cool completely on a wire rack before frosting to prevent melting.
Delicious Sourdough Chai Cupcakes
Ingredients List:
For The Cupcakes:
- 1 cup sourdough starter (active and bubbly, unfed)
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground black pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar (light or dark)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk
For The Chai Spiced Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tbsp strong brewed chai tea, cooled
- 1/2 tsp ground cinnamon (for dusting on top)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and about 20 minutes to bake, plus additional cooling time. Allow at least another 20-30 minutes for the cupcakes to cool completely before frosting them. Overall, you’ll be enjoying these delightful cupcakes in under an hour!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This will make clean-up easier and keep your cupcakes from sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, cardamom, ginger, cloves, black pepper, nutmeg, and salt. Whisking will help combine everything evenly and prevent clumps. Set this mixture aside for later.
3. Cream the Butter and Sugar:
In a large bowl, cream the softened butter and brown sugar together using a mixer until the mixture is light and fluffy. This step is important for giving your cupcakes a good texture.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time until fully incorporated. Then, mix in the vanilla extract for that lovely aroma and flavor!
5. Incorporate the Sourdough:
Now, add the sourdough starter to your mixture and stir until everything is well combined. The sourdough adds a wonderful tangy flavor to your cupcakes!
6. Combine Wet and Dry Ingredients:
Next, slowly add the dry flour mixture to the wet mixture, alternating with the milk. Start and end with the flour mixture. Be careful not to overmix; just stir until everything is combined.
7. Fill the Cupcake Liners:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. This gives them room to rise without overflowing!
8. Bake:
Place your cupcakes in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
9. Cool the Cupcakes:
Once baked, remove the cupcakes from the oven and let them cool completely on a wire rack. This is essential before frosting!
10. Make the Chai Spiced Frosting:
While your cupcakes cool, prepare the frosting. In a bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, one cup at a time, beating well between each addition until it’s fluffy.
11. Flavor the Frosting:
Add in the vanilla extract and cooled chai tea. Mix until well combined. If the frosting feels too thin, add more powdered sugar to achieve your desired consistency.
12. Frost the Cupcakes:
Once your cupcakes are completely cool, you can pipe or spread the chai spiced frosting on top of each cupcake. Get creative with the frosting—swirls are fun!
13. Garnish:
Finally, lightly dust the frosted cupcakes with ground cinnamon to add a beautiful touch and extra flavor. You can add a cinnamon stick as a charming decoration if you like!
14. Enjoy!
Serve these cozy, spiced sourdough chai cupcakes with a warm cup of tea or coffee. Enjoy the delicious combination of flavors in every delightful bite!
These cupcakes are a lovely treat, bringing together the tanginess of sourdough with the warmth of chai spices, topped with a creamy chai-infused frosting. Perfect for any occasion!
Can I Use Fed Sourdough Starter for This Recipe?
Using an unfed, bubbly sourdough starter is essential for the best flavor and texture in these cupcakes. If you only have fed starter, you can use it, but it may make the cupcakes slightly sweeter and less tangy. Just ensure to adjust the sweetness by reducing the sugar slightly.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for about a week. Just keep in mind that refrigeration may affect the taste and texture slightly.
Can I Freeze These Cupcakes?
Absolutely! To freeze the cupcakes, let them cool completely, then place them in an airtight container or a zip-top freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before serving, and frost after they’re thawed for best results!
What Can I Substitute for the Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup unsweetened applesauce or 1/4 cup mashed banana for each egg in the recipe. Alternatively, 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water can also work as a great egg replacer! Let it sit for a few minutes until it thickens before adding it to the batter.
