Brown Butter Dirty Chai Cupcakes
Brown Butter Dirty Chai Cupcakes combine the rich, nutty flavor of brown butter with the aromatic spices of chai tea, creating a delightful treat perfect for any occasion.
Ingredients
For the Cupcake Batter
- 1 cup unsalted butter (1/2 cup browned and 1/2 cup softened) Use half for browning and half softened.
- 1.75 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs Room temperature.
- 1 teaspoon vanilla extract
- 0.5 cup chai tea (brewed and cooled)
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon ground cinnamon Use fresh for best flavor.
- 1 teaspoon ground ginger Use fresh for best flavor.
- 0.5 teaspoon ground cardamom Use fresh for best flavor.
- 0.25 teaspoon ground cloves Use fresh for best flavor.
- 0.25 teaspoon ground black pepper Use fresh for best flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a skillet, melt ½ cup of unsalted butter over medium heat until it turns golden brown and releases a nutty aroma. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the browned butter, remaining softened butter, sugar, and vanilla extract. Beat with an electric mixer until smooth.
- Add eggs one at a time, mixing well after each addition. Then, mix in the cooled chai tea.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Baking
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
These cupcakes can be served plain or with cream cheese frosting or powdered sugar. Store in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week.