Cranberry Chai Cupcakes

I know that chai is really popular these days.  I have a couple of good friends who are really into chai tea and lattes, so these cupcakes jumped out at me when I saw them in my Better Homes and Gardens cupcake magazine a few months ago.  I mentally "put a pin in it", knowing that I would have to make them at some point.

I do have to confess, though, that I had never tried chai myself until recently.  Didn't even know what it tasted like!  Well, now I do, and while a chai latte is tasty...these cupcakes (in my humble opinion) are mucho better!!  And I love the recipe from BHG because it even tells you how to make your own chai spice seasoning.  Awesome! 

Cranberry Chai Cupcakes
{makes 20-24 cupcakes}

What you need:
1/2 cup butter, at room temperature
2 eggs
2 cups all-purpose flour
1 T Chai Spice Seasoning (recipe to follow)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups sugar
1/2 tsp vanilla extract
1 1/4 cups buttermilk
3/4 cup chopped cranberries

What to do:
Preheat oven to 350 degrees.  Line muffin tins with paper liners.  In a medium bowl, combine flour, Chai seasoning, baking powder, baking soda, and salt;  whisk to combine.  Set aside.

In the bowl of a stand mixer, beat the butter on medium-high speed until creamy.  Gradually add in sugar, beating until light and fluffy.  Beat in vanilla.  Add the eggs, one at a time, beating well after each addition.  Add flour mixture and buttermilk alternately, beating on low speed after each addition just until combined.  Stir in chopped cranberries.

Fill liners about 2/3 full and bake for 15-20 minutes or until a toothpick inserted near the center comes out clean.  Cool cakes in pans for about 5 minutes and then transfer to wire racks to cool completely.

Chai Cream Cheese Frosting

What you need:
8 oz cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 T vanilla extract
1 1/2 teaspoons chai spice seasoning
4 cups powdered sugar



What to do:
Beat the butter, cream cheese, and chai spice seasoning in the bowl of an electric mixer.  Beat in the vanilla.  Add in the powdered sugar gradually, beating until you reach your desired consistancy.  Frost cupcakes as desired. 

Chai Spice Seasoning
Using an electic spice grinder, small food processor, or clean coffee grinder, finely grind 1 tsp fennel seeds and 1 tsp whole cloves.  Transfer to a small bowl.  Stir in 2 tsp ground cardamom, 1 tsp ground ginger, 1 tsp ground cinnamon, and a pinch of freshly ground black pepper.  You can store in an airtight container in a cool, dry place for up to one month

Sugared Cranberries:
Roll frozen whole cranberries in granulated sugar to coat.  Place on waxed paper; let stand until dry.

{Recipe slightly adapted from Better Homes and Gardens}