Glazed Chai-Spiced Cupcakes (White Whole Wheat Flour)

Glazed Chai-Spiced Cupcakes (White Whole Wheat Flour)

Our tasters fell in love with these sweetly spiced, tender and moist cupcakes. If you can't find ground cardamom, leave it out.

Prep Time

25

Minutes

Total Time

2:10

Hrs:Mins

Makes

12

cupcakes

Cupcakes
2
tea bags flavored with orange rind and sweet spices
2/3
cup boiling water
1
cup Gold Medal® white whole wheat flour
1 1/2
teaspoons baking powder
1
teaspoon ground cinnamon
1/4
teaspoon salt
1/4
teaspoon ground ginger
1/4
teaspoon ground cardamom
1/4
teaspoon ground cloves
3/4
cup granulated sugar
1/2
cup butter or margarine, softened
2
eggs
1
teaspoon vanilla
Chai Glaze
1/3
cup powdered sugar
Dash ground cinnamon
1 1/2
teaspoons butter or margarine, melted
1/4
teaspoon vanilla
Reserved prepared tea
  1. Heat oven to 350ºF. Place paper baking cup in each of 12 regular-size muffin cups. Place tea bags in boiling water in measuring cup; let stand 5 minutes. Remove tea bags, squeezing liquid into measuring cup. If necessary, add enough water to tea to measure 2/3 cup. Measure 1/2 cup tea for cupcakes; reserve remaining tea for glaze.
  2. In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, the salt, ginger, cardamom and cloves; set aside. In large bowl, beat granulated sugar and softened butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla until smooth and blended. Gradually beat in flour mixture alternately with 1/2 cup tea until smooth. Fill muffin cups one-half full.
  3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; place on cooling rack. Cool completely, about 20 minutes.
  4. Meanwhile, in small bowl, mix powdered sugar, dash cinnamon, melted butter, 1/4 teaspoon vanilla and enough remaining tea until smooth and desired drizzling consistency. Drizzle over cupcakes.
Makes 12 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.

Nutrition Information:

1 Serving (1 Cupcake)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.