1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup brewed strong coffee (cooled)
1/2 cup milk
1 tablespoon chai spice mix
1 teaspoon baking powder
1 teaspoon vanilla extract
Preheat your Oven: Set your oven to 350°F (175°C) and prepare a cupcake pan with liners.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, chai spice mix, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
Add Eggs: Introduce the eggs one at a time, mixing well after each addition. Remember not to overmix!
Combine with Liquid Ingredients: Gradually stir in the brewed coffee, vanilla extract, and milk until just combined.
Incorporate Dry Ingredients: Slowly fold the dry ingredients into the wet mixture, ensuring everything is just combined.
Fill the Cupcake Liners: Use a scoop or spoon to fill each cupcake liner about two-thirds full, allowing room for rising.
Bake: Place the cupcake tray in the preheated oven and bake for 18-20 minutes or until a toothpick comes out clean.
Cool: Once baked, allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack.
Add Frosting: Once cooled, top with your favorite frosting or a simple dusting of powdered sugar.
