These Sourdough Chai Cupcakes are a delicious twist on classic cupcakes! Made with tangy sourdough and spiced chai flavors, they’re fluffy and fragrant.
I love how the spices fill the kitchen with a cozy scent while they bake. Perfect for any time you need a sweet pick-me-up or to impress your friends at a gathering!
Key Ingredients & Substitutions
Sourdough Starter: Use an active (unfed) starter for the best results. If you don’t have sourdough starter, you could substitute with 1 cup of yogurt or applesauce for moisture, but the flavor will differ.
Spices: Chai is all about the spices! I love using fresh ground spices for better flavor. If you don’t have all of them, try using a prepared chai spice blend. Just use about 1 teaspoon to keep things balanced.
Flour: All-purpose flour is great here, but you can replace part of it with whole wheat flour for a nuttier taste. Just make sure not to exceed half of the total flour for best texture.
Milk: Any type of milk works, but I prefer whole milk for creaminess. You can also use almond milk or any non-dairy milk if you’re looking for a dairy-free option.
How Do I Make the Best Chai-Spiced Frosting?
The frosting can make or break your cupcake! First, ensure your heavy cream is very cold; this helps it whip better. Use a chilled bowl and beaters to help with this process.
- Whip the cream until soft peaks form before adding sugar and spices—this makes sure the flavors blend nicely.
- After adding the powdered sugar and spices, continue whipping until stiff peaks form. This ensures a nice, stable frosting.
Don’t rush this process! If you over-whip, the cream can turn to butter, so stop when you see those stiff peaks. Enjoy piping the frosting high for a pretty finish!
Sourdough Chai Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 cup active sourdough starter (unfed)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper (optional, for a subtle chai kick)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1/2 cup milk (any kind)
For the Chai-Spiced Frosting:
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- Whole star anise (for garnish)
- Optional: sprinkle of cinnamon or chai spice mix for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20-22 minutes of baking. Including cooling time, the total time to enjoy these cupcakes is around 1 hour. Perfect for a cozy afternoon treat!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line a 12-cup muffin tin with cupcake liners. This will keep the cupcakes from sticking!
2. Mix Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper. Whisk everything together until well blended; this helps distribute the baking ingredients evenly.
3. Combine Wet Ingredients:
In a large bowl, beat together the sourdough starter, brown sugar, granulated sugar, egg, vegetable oil (or melted butter), and vanilla extract. Mix until everything is smooth and looks well combined.
4. Add Dry Ingredients and Milk:
Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Stir gently until just combined—avoid overmixing for the lightest cupcakes!
5. Fill Cupcake Liners:
Using a spoon or a cookie scoop, fill each cupcake liner about 2/3 full with batter. This gives them room to rise without overflowing.
6. Bake:
Bake the cupcakes in your preheated oven for 18-22 minutes. They are done when a toothpick inserted in the center comes out clean. Family will be hovering around the kitchen waiting for these treats!
7. Cool:
Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. This will ensure they don’t get soggy.
8. Prepare Frosting:
While the cupcakes cool, grab a chilled mixing bowl and beaters. Whip the cold heavy cream until soft peaks start to form. Add the powdered sugar, cinnamon, cardamom, and ginger, then continue whipping until stiff peaks form. This will give your frosting a lovely flavor and texture!
9. Frost Cupcakes:
Once the cupcakes are completely cool, pipe or spread the chai-spiced whipped cream frosting generously on top of each cupcake. Be generous; these cupcakes deserve it!
10. Garnish and Serve:
For an extra special touch, lightly dust some additional cinnamon or chai spice mix on top. Finally, place a whole star anise on each cupcake for a beautiful garnish. Serve immediately, or refrigerate until you’re ready to enjoy them!
Dig into these Sourdough Chai Cupcakes, where the tang of sourdough meets the warm, aromatic spices of chai, all topped with fluffy whipped frosting. Enjoy every bite!
Can I Use a Different Type of Flour?
Absolutely! While all-purpose flour gives a great texture, you can substitute up to half of it with whole wheat flour for a nuttier flavor. Just be cautious not to exceed that, or the cupcakes might become dense.
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can refrigerate them for up to a week, but note that the frosting may slightly lose its texture in the fridge.
Can I Make These Cupcakes Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure it contains xanthan gum for optimal results. Cupcake texture may vary slightly, but they should still be delicious!
What Can I Replace the Eggs With for a Vegan Option?
If you want to make these vegan, you can substitute the egg with a flax egg. To make one, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes until it thickens. This will give your cupcakes moisture and binding without the egg!
