Chai Spiced Cupcakes with Buttercream

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Step 2

Make "Buttermilk": In a medium bowl, whisk the 0.5 cup of milk and 1.0 tbsp of vinegar/lemon juice. Let sit for 5-10 minutes.

Step 3

Mix Dry Ingredients: In a large bowl, whisk the flours, sugar, leavening agents, salt, and 3.0 tsp of the Chai Spice Blend (remember to save 1.0 tsp for the frosting).

Step 4

Combine Wet Ingredients: Add the applesauce, almond oil, maple syrup, and vanilla to the "buttermilk" mixture. Whisk well.

Step 5

Combine Batter: Pour wet into dry. Gently fold with a spatula until just combined. Do not overmix.

Step 6

Fill & Bake: Scoop into liners (0.66 to 0.75 full). Bake for 20-25 minutes, or until a toothpick comes out clean.

Step 7

Cool: Let cool completely on a wire rack before frosting.

Step 8

Whip the Butter: In a bowl, beat the softened salted butter on medium speed for 3-5 minutes until very pale and fluffy.

Step 9

Add Flavor: Beat in the vanilla extract and the 1.0 tsp of reserved Chai Spice Blend.

Step 10

Incorporate Sugar: On low speed, gradually add the powdered sugar, scraping down the sides as needed.

Step 11

Whip to Fluff: Once incorporated, increase speed to medium-high and beat for another 2-3 minutes until light and fluffy.

Step 12

Adjust Consistency: Add milk one tablespoon at a time while beating until you reach your desired pipeable consistency.