Brown Butter Dirty Chai Cupcakes
Brown Butter Dirty Chai Cupcakes are the ultimate fall indulgence, blending the nutty richness of brown butter with warm chai spices. Each moist cupcake is infused with cinnamon, ginger, and cardamom, evoking cozy autumn afternoons. Perfect for festive gatherings or a sweet treat at home, these delightful cupcakes promise to elevate any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes about 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup unsalted butter (115g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup brown sugar (100g)
- 1 cup all-purpose flour (120g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 2 large eggs
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a saucepan over medium heat, melt the unsalted butter until golden brown and fragrant. Set aside to cool slightly.
- In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cardamom, and salt.
- In another bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, and cooled brown butter until smooth.
- Gradually mix the dry ingredients into the wet ingredients without overmixing.
- Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cooling in the tin for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 190
- Sugar: 14g
- Sodium: 135mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg