These Sourdough Chai Cupcakes are a delightful twist on your regular cupcake! Made with tangy sourdough and warm chai spices, they’re soft and inviting.
I love how the spices make these cupcakes feel cozy, perfect for a treat any time of the year! Plus, who doesn’t love a good excuse to use sourdough? 😊
Key Ingredients & Substitutions
Sourdough Starter: This is the star of your cupcakes! An active and bubbly starter adds flavor and moisture. If you don’t have some on hand, you can use plain yogurt as a substitute, but it won’t have the same tangy taste.
All-Purpose Flour: This is the foundation of your cupcake. You could substitute it with whole wheat flour for a nuttier flavor. Just know it might make the cupcakes denser.
Spices: The chai spice blend is key here! If you don’t have all the specific spices, you can use a pre-made chai spice mix. I also enjoy adding a pinch of black pepper for an extra kick!
Unsalted Butter: If you’re out of butter, you can use coconut oil or melted margarine. Just make sure it’s melted for an even mix!
Milk: Whole or 2% milk works best, but feel free to swap in non-dairy milk like almond or oat milk for a dairy-free option!
How Do You Get the Perfect Cupcake Texture?
The key to light and fluffy cupcakes lies in mixing. Be gentle with the batter once you add the flour. Overmixing can lead to tough cupcakes.
- Start by creaming butter and sugar until fluffy; this helps incorporate air.
- When adding the flour and milk, mix just until combined. Lumps are okay; too much mixing activates gluten, making the cupcakes dense.
- Always start and end with flour when combining wet and dry ingredients to ensure even mixing!
Lastly, make sure your baking powder and soda are fresh; aged leavening agents won’t rise properly!
Sourdough Chai Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 cup sourdough starter (active and bubbly)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (whole or 2%)
For the Chai Spice Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 teaspoons chai spice blend (equal parts cinnamon, cardamom, ginger, clove, nutmeg – ground)
- 2-3 tablespoons milk or cream
- Pinch of salt
Garnish:
- Ground cinnamon or chai spice for dusting
- Star anise or cinnamon stick (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and around 20-25 minutes for baking. Don’t forget an additional 10-15 minutes for cooling and frosting! In total, you’ll spend about 1 hour making these delicious cupcakes.
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first! Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This will keep our cupcakes nice and moist!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, cardamom, nutmeg, and salt. This mix will ensure your cupcakes are fluffy and flavorful. Set it aside for now.
3. Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer. Beat until the mixture is light and fluffy; this should take about 3-4 minutes. This is key for a fluffy texture!
4. Add Eggs and Vanilla:
One by one, add two large eggs to the butter-sugar mix, beating well after each addition. Then, add the vanilla extract—this adds amazing flavor!
5. Incorporate Sourdough Starter:
Next, mix in the sourdough starter until everything is well-combined. It’s okay if it looks a little lumpy—that’s normal!
6. Combine Wet and Dry Ingredients:
Now it’s time to alternately add the dry ingredients and milk. Start by adding about a third of the flour mix, followed by half the milk. Repeat this process, ending with the flour. Stir gently until just combined—don’t overmix!
7. Fill the Cupcake Liners:
Carefully divide the batter evenly among the cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.
8. Bake to Perfection:
Bake for 18-22 minutes; they’re done when a toothpick inserted in the center comes out clean. Once baked, let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. Make the Chai Spice Frosting:
While the cupcakes cool, whip up the frosting! In a bowl, beat the softened butter until creamy. Gradually mix in the powdered sugar and chai spice blend. Don’t forget to add vanilla extract and a pinch of salt. If it’s too thick, add one tablespoon of milk or cream at a time until you reach a spreadable consistency.
10. Frost the Cupcakes:
Once the cupcakes are fully cooled, frost them using a piping bag or a spreading knife. Be creative with your icing style!
11. Garnish for Extra Flair:
Lightly dust the frosted cupcakes with ground cinnamon or chai spice for a decorative touch. You can also top each cupcake with a star anise or a cinnamon stick for that extra pop!
12. Serve and Enjoy:
Yay, you did it! These scrumptious Sourdough Chai Cupcakes are now ready to be served! They go perfectly with a cup of chai tea or coffee. Enjoy your delicious creation!
These cupcakes bring a delightful twist to traditional flavors, making them perfect for cozy gatherings or an afternoon treat—enjoy every bite!
Can I Use Discard Sourdough Starter for This Recipe?
Yes, you can use discard sourdough starter as long as it’s active and bubbly! This will contribute to the flavor and texture of your cupcakes. Just be sure to mix it well and check that it’s not too old, as stale starter might affect the rise.
How Can I Adjust the Spice Levels?
If you prefer a milder flavor, feel free to reduce the amount of spices in the cupcake batter or frosting. You can start with half the spice amounts and add more to taste. Conversely, for a bolder flavor, increase the spice mix according to your preferences—ginger and cinnamon work particularly well!
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes 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. Just remember to bring them to room temperature before serving for the best taste!
Can I Freeze These Cupcakes?
Absolutely! To freeze, place the cooled cupcakes in a single layer on a baking sheet until firm, then wrap them individually in plastic wrap and store in an airtight container for up to 3 months. Thaw them at room temperature before frosting and serving.
