The cupcakes were easy to make though I was a little concerned because they seemed to be runnier then most cupcakes I make. While they were making I made the chai cream cheese frosting. The frosting was thick and spicy with hints of cinnamon and cloves. It paired nicely with the sweet cupcakes and the sourness of the cranberries.
While my cupcakes weren’t nearly as pretty as Kelsey’s, they did look good. I had no idea that the recipe made up to 2 dozen until I looked over the entire recipe, so I ended up taking some of them into work. They were a big hit with the teachers. These would be a beautiful cupcake to make at Christmas time.
For the chai spice:
1 t. ground fennel1/4 c. applesauce
1/4 c. unsalted butter
1 1/4 c. sugar
2 c. flour
1 T. chai spice seasoning
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 t. vanilla
2 eggs
1 1/4 c. buttermilk
3/4 c. chopped fresh cranberries
For the frosting:
1 (8 oz.) block cream cheese
4 T. butter
2 t. vanilla
2 t. chai spice seasoning
4 c. powdered sugar
1. Preheat the oven to 350 degrees. Line 20 muffin cups with paper liners.
5. Alternately add the flour mixture and then the milk to the butter and sugar mixture. Mix until fully incorporated. Fold in the cranberries.6. Fill each muffin cup with 2/3 of the way full with the cranberry batter. Bake for 15-20 minutes or until a toothpick comes out clean.
7. Remove from the oven and cool on a wire rack.
8. Cream together the cream cheese and butter with an electric mixer. Add vanilla and chai spice and beat until fully incorporated. Add the powdered sugar 1/2 cup at a time until the frosting reaches the desired consistency.
Alida
Your cupcakes look great! There is such an interesting variety of flavors going on here that would go so nicely together. I bet they were delicious!
Jamie
These really are beautiful cupcakes! I love anything cranberry. Stopping by from Fusion Friday. Have a great weekend!