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Taste of Home

Homemade Chai Cupcakes Recipe

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I fell in love with chai cupcakes the very first time I tasted them, which was at my sister-in-law’s wedding almost four years ago. After having them a couple more times since that day, I came to the conclusion that I had to figure out how to make them. They are just that good!

I came across a recipe on Taste of Home and made adaptations to make it slightly healthier and easier to follow. (They are still cupcakes, though, so there is only so much you can do to make them “healthy.”) Hope you enjoy my tutorial!

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Chai Cupcakes

Servings 12 cupcakes

Ingredients

Cupcakes

  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp cloves
  • 1/2 tsp cardamom
  • 1/8 tsp ground pepper
  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 1 egg
  • 3/4 tsp pure vanilla extract
  • 1-1/2 cups flour I use unbleached white
  • 1-1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup 2% milk

Buttercream Frosting

  • 3 Tbsp butter softened
  • 1/2 tsp pure vanilla extract
  • 1-1/2 cups powdered sugar
  • 1 to 2 Tbsp 2% milk
  • Extra cinnamon for garnish

Instructions

Cupcakes

  1. In a large mixing bowl, use a fork or whisk to cream sugar and softened butter until all grains of sugar are mixed in (approximately 1-2 minutes).

  2. Add egg and vanilla, and cream until fully mixed in (approximately 1 minute).

  3. In a small bowl, make 5-spice mixture (cinnamon, ginger, cloves, cardamom, and pepper).

  4. In a small mixing bowl, combine flour, baking powder, salt, and 1-1/2 teaspoons of 5-spice mixture.

  5. Gradually add milk and dry mixture to wet mixture. Whisk until fully combined.

  6. Line a 12-muffin pan with muffin cups, and fill 2/3 full with batter. Bake 22-24 minutes at 350 degrees.

  7. Cupcakes are done when toothpick inserted into the center comes out clean. When cupcakes can be removed without burning your fingers, place on wire rack to cool.

Frosting

  1. Once cupcakes have cooled, make frosting. In a medium-sized mixing bowl, beat softened butter until smooth. Beat in vanilla and powdered sugar until smooth. Gradually add milk until you have reached the desired consistency for decorating.  Add 1/2 of remaining 5-spice mixture, and taste. Add more if desired.

  2. Decorate cupcakes. I use a piping bag (also known as a pastry bag). They are available at most grocery stores, but if you already have a pastry tip, you can use a sandwich-size plastic bag.

  3. Garnish with a light dusting of cinnamon (and/or remaining spice mixture, if you didn’t use it all in the frosting).

Recipe Notes

In my opinion, one batch of frosting is just the right amount for one batch of cupcakes (makes 12). But if you're a frosting lover and want tons, feel free to double.

Cheeseburger Soup

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When my husband requested that I make a dish called cheeseburger soup, I admit I was skeptical. A cheeseburger in soup form? How could that have any health value whatsoever?

Mr. Handsome’s cousin brought it to a family Super Bowl party a few years ago. “I’m not usually a soup guy, but it was delicious,” he told me. So I decided to be a good wife and track down the recipe, which ended up being from Taste of Home.

I made it last night with quite a few alterations, and we both loved it! And guess what? It is decently healthy (especially with my change)!

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Cheeseburger Soup

Servings 10 cups

Ingredients

  • ½ lb ground beef
  • ¼ tsp seasoned salt
  • 1 cup onion, chopped
  • 3 cups carrots, diced
  • 3 cups celery, diced
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 5 Tbsp butter divided (2 Tbsp can be olive oil)
  • 3 cups chicken broth
  • 1 clove garlic, minced
  • 3 cups potatoes, diced and peeled approximately 2 large potatoes
  • ¼ cup flour I use a mixture of white and wheat
  • 1⅔ cup shredded cheese cheddar or Mexican style
  • 1⅓ cup milk
  • salt to taste approximately ½ tsp

Instructions

  1. In a small skillet, brown beef with seasoned salt. Drain and set aside.

  2. In a 5-quart saucepan, saute onion, carrots, celery, basil, and parsley in 2 Tbsp butter (or olive oil) until they begin to soften (10-15 minutes).

  3. Add chicken broth, potatoes, beef, and garlic. Bring to a boil, and then cover and simmer for 10-15 minutes (until potatoes are soft).

  4. Meanwhile, melt remaining butter (3 Tbsp) in the skillet, and add flour. Cook on medium heat, stirring constantly, until mixture begins to bubble (3-5 minutes). Add to soup.

  5. Bring soup to a boil and cook, stirring constantly, for 2 minutes.
  6. Stir in cheese, milk, and salt. Continue stirring until cheese melts. Remove from heat.

Recipe Notes

Recipe adapted from Taste of Home