1 cup (227 grams) Unsalted Butter
1 cup (200 grams) Granulated Sugar
2 large Eggs
1 ½ cups (190 grams) All-Purpose Flour
1 teaspoon Baking Powder
2 teaspoons Chai Spices (cinnamon, ginger, cardamom, clove)
½ cup (120 ml) Whole Milk
1 teaspoon Vanilla Extract
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking until it turns a golden brown color and develops a nutty aroma. Remove from heat and let it cool slightly.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and chai spices. Set aside.
Whisk Wet Ingredients: In a large mixing bowl, combine the browned butter (cooled), granulated sugar, and eggs. Mix until well combined. Add the milk and vanilla extract; stir until smooth.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!
Fill the Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake: Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
