Apple Spiced Chai Latte Cupcakes with Browned Butter Frosting
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Recipe Intro From noran_dakhel
These apple-spiced chai latte cupcakes are the ultimate autumn treat, combining warm chai spices and sweet apple compote in a moist cupcake, topped with a rich browned butter chai latte frosting. Perfect for cozy gatherings, this recipe brings together the flavors of fall, with hints of cinnamon, cardamom, and nutmeg. Make these cupcakes for your next fall get-together, and you'll impress everyone with their deliciously spiced flavor.
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Recipe Card
ingredients
For the Apple Compote
- 4 medium apples, peeled and thinly sliced (about 2 cups)
- 1/2 cup light brown sugar
- 2 tablespoons unsalted butter
- 2 tablespoons cinnamon
- 1 tablespoon cardamom
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 cup water
- 2 tablespoons fresh lemon juice
ingredients
For the Cupcakes
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 3/4 cup apple compote (from above)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3 tablespoons chai latte powder
- 1/2 teaspoon fine sea salt
ingredients
For the Brown Butter Chai Latte Frosting
- 1/2 cup browned butter (add 1 tablespoon powdered milk, optional)
- 6 ounces cream cheese, softened
- 1 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon, plus extra for sprinkling
- 1/2 teaspoon cardamom
- 1/8 teaspoon nutmeg
- 3 tablespoons chai latte powder
- Pinch of fine sea salt, to taste
Method
To make the apple compote:
Step 1
In a large saucepan, combine the sliced apples, brown sugar, butter, cinnamon, cardamom, ginger, nutmeg, water, and lemon juice.
Step 2
Cook the mixture over medium-low heat, stirring occasionally, until the apples are soft and the flavors are well combined, about 30 minutes.
Step 3
Remove from heat and allow the compote to cool completely. Place in the refrigerator to set while you prepare the cupcakes.
To make the cupcakes:
Step 1
Preheat the oven to 350°F and line a 12 cup muffin tin with cupcake liners.
Step 2
In a large mixing bowl, whisk together the eggs, sugar, cinnamon, nutmeg, cloves, ginger, and chai latte powder until the mixture is pale and fluffy.
Step 3
Gradually add the vegetable oil and apple compote, stirring until combined.
Step 4
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5
Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Step 6
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Step 7
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Remove from the oven and allow the cupcakes to cool completely on a wire rack.
To make the brown butter chai latte frosting:
Step 1
In a mixing bowl, beat together the browned butter and cream cheese until smooth and fluffy, about 2 minutes
Step 2
Gradually add the powdered sugar, vanilla extract, chai latte powder, cinnamon, cardamom, nutmeg, and salt, mixing until fully combined and smooth.
Step 3
Chill the frosting in the refrigerator for 2-3 hours to firm up for piping.
Step 4
Once the cupcakes are fully cooled, pipe the frosting onto each cupcake using a piping bag.
Step 5
Sprinkle with additional cinnamon and garnish with cinnamon sticks for decoration, if desired.
Step 6
Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If freezing, wrap unfrosted cupcakes tightly in plastic wrap and freeze for up to 3 months; thaw in the fridge before frosting.