Glazed Chai-Spiced Cupcakes (White Whole Wheat Flour)

glazed chai-spiced cupcakes (white whole wheat flour) Dessert
Glazed Chai-Spiced Cupcakes (White Whole Wheat Flour)
  • Prep 25 min
  • Total 2 hr 10 min
  • Servings 12

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

Updated August 30, 2011



tea bags flavored with orange rind and sweet spices
cup boiling water
cup Gold Medal™ white whole wheat flour
1 1/2
teaspoons baking powder
teaspoon ground cinnamon
teaspoon salt
teaspoon ground ginger
teaspoon ground cardamom
teaspoon ground cloves
cup granulated sugar
cup butter or margarine, softened
teaspoon vanilla

Chai Glaze

cup powdered sugar
Dash ground cinnamon
1 1/2
teaspoons butter or margarine, melted
teaspoon vanilla
Reserved prepared tea


Hide Images
  • 1
    Heat oven to 350°F. 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.

Expert Tips

  • 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

No nutrition information available for this recipe

© 2020 ®/TM General Mills All Rights Reserved