These Sourdough Chai Cupcakes are a fun twist on the classic dessert! Made with tangy sourdough and warm spices, each bite is like a hug in cupcake form.
The secret is the chai spices that fill your kitchen with a cozy aroma. I love enjoying these with a cup of tea—it’s the perfect afternoon treat. You’ll be hooked! 🧁✨
Key Ingredients & Substitutions
Sourdough Starter: Use an active, unfed starter for the best flavor. If you don’t have sourdough, you can use buttermilk or yogurt as a substitute, though it won’t provide the unique tang of sourdough.
Spices: The chai spices are essential for that warm flavor. If you’re missing some, you could use a pre-mixed chai spice blend or adjust amounts based on what you have, like using more cinnamon.
Butter: Unsalted butter is ideal, but you can use coconut oil or a dairy-free butter substitute for a vegan option. Just make sure it’s melted and cooled.
Milk: Any milk works, whether dairy or plant-based like almond or oat milk. This will affect the final texture slightly, so pick what you enjoy the most.
How Do I Get the Perfect Cupcake Texture?
The key to perfect cupcakes is in how you mix your batter. When you add dry ingredients to wet, do it gradually and mix just until combined. Over-mixing can lead to dense cupcakes, so a gentle hand is crucial!
- Make sure your butter is cooled to avoid scrambling the egg.
- Sift your flour and spices to help create a light texture.
- Fill cupcake liners about two-thirds full for optimal rise without overflowing.
If you find the batter too thick, you can add a splash more milk. Testing for doneness with a toothpick is important—look for crumbs, not wet batter!
How to Make Sourdough Chai Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 cup sourdough starter (active, unfed)
- 1 1/4 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
For the Chai Spice Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 2 tbsp milk or heavy cream
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- Pinch of ground cloves and nutmeg
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time, and then you’ll need 18-22 minutes to bake the cupcakes. Don’t forget to let them cool completely before frosting—this will take about 30 minutes. Overall, plan for about 1 hour from start to finish, plus cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. This will save you time on cleanup and help the cupcakes ease out of the pan later.
2. Mix the Dry Ingredients:
In a large bowl, sift together the all-purpose flour, baking soda, salt, and all the chai spices (cinnamon, ginger, cardamom, allspice, cloves, nutmeg). This will ensure everything is evenly mixed and help create a light texture. Set the bowl aside.
3. Combine the Wet Ingredients:
In another bowl, whisk together the sourdough starter, brown sugar, melted butter, egg, milk, and vanilla extract until everything is fully combined and smooth. Take your time to mix well.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to over-mix, as that can make the cupcakes tough.
5. Fill the Cupcake Liners:
Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. This leaves space for them to rise without overflowing.
6. Bake the Cupcakes:
Pop the cupcakes in the preheated oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs, they’re ready!
7. Cool Down:
Once baked, remove the cupcakes from the oven and allow them to cool completely in the pan on a wire rack. This should take about 30 minutes. It’s super important they’re cool before you frost them!
8. Make the Chai Spice Frosting:
While the cupcakes cool, prepare the chai spice frosting. Beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, mixing well after each addition until fully incorporated.
9. Flavor the Frosting:
Add the vanilla extract, milk or cream, and the chai spices (cinnamon, ginger, cardamom, cloves, nutmeg). Beat until the frosting is light, fluffy, and spreadable. You can adjust the consistency by adding more milk for creaminess or more powdered sugar for thickness!
10. Frost and Enjoy:
Once the cupcakes are completely cool, you can pipe or spread the chai spice frosting on top. For a lovely finish, dust a little ground cinnamon on top. Serve and enjoy these cozy, tangy, warmly spiced sourdough chai cupcakes!
These delightful cupcakes combine the subtle tang of sourdough with the aromatic warmth of chai spices, making them the perfect sweet treat for any occasion!
Can I Use a Fed Sourdough Starter for This Recipe?
No, it’s best to use an active, unfed sourdough starter. A fed starter contains more moisture and can alter the texture of the cupcakes. If you only have a fed starter, consider reducing the liquid slightly in the recipe.
How Can I Make These Cupcakes Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. Just ensure the blend includes xanthan gum or add 1/4 tsp to mimic the texture of regular flour.
Can I Freeze the Cupcakes or Frosting?
Yes, you can freeze both the cupcakes and the frosting! Store the unfrosted cupcakes in an airtight container for up to 3 months. The frosting can be frozen in a separate airtight container. Thaw in the fridge overnight and re-whip before frosting.
What Flavor Variations Can I Try?
Feel free to experiment with different spices! You can add more or less of your favorite chai spices or try adding a dash of cocoa powder for a chocolate chai version. For a fruity twist, consider mixing in some pureed pumpkin or applesauce.