Vanilla Chai Cupcakes with Vanilla Buttercream Icing

Instructions

1. Preheat the oven to 350 degrees and line 12 muffin cups with paper liners.
2. In a large mixing bowl, whisk together the flour, vanilla chai powder, baking powder, and salt. Set the bowl aside.
3. Using your electric hand mixer or Kitchenaid, cream the 6 ounces of butter and sugar until its is a pale yellow color and creamy.
4. Add in the eggs one at a time. Be sure to beat mixture well as you add each egg.
5. Add in the flour mixture at a low speed and then beat in the milk.
6. Scoop the batter into the muffin cups and bake the cupcakes for about 18 minutes. Check the cupcakes by inserting a toothpick into the center after the 18 minutes have passed. If the toothpick comes out clean, the cupcakes are ready.
7. Allow the cupcakes to cool and begin making the buttercream icing. Beat together 1 cup of unsalted butter, the powdered sugar and the bourbon vanilla bean paste. Taste it and add more powdered sugar if you would like it to be a bit sweeter.
8. Once the cupcakes have cooled, use a knife, spatula, or piping bag to put icing on the tops of the cupcakes and enjoy.

• Servings : 12
• Ready in : 40 Minutes
• Course : Dessert
• Recipe Type : Dessert
• Ingredient : Flour, Milk