Brown Butter Chai Tea Cupcakes


Happy almost fall everyone! I'm here with a recipe for some cupcakes that will help ease the transition from summer into fall!

I don't know how I feel about summer ending since it's been so nice out here lately! But at the same time all the cute fall stuff is out in stores and you know I just can't resist =]

I mean, Starbucks already has their pumpkin spice latte out! Oh my, too soon for me! So I went with cinnamon and spices for these cupcakes instead!

What is brown butter you may ask? Simply butter that has been cooked on the stovetop until it is brown. It adds a nutty, more in depth flavor to your cupcakes, pastas, or anything you add it to. Brown butter + chai tea = yummy goodness.

My recipe calls for 2 sticks of butter.


Browned butter! I only lightly browned mine. You can always go darker, but the risk of burning increases if you do. I used medium heat, stirring occasionally.


I picked my three favorite chai teas to use in this recipe! I would recommend using your favorite tea as well.


Steep for 5-10 minutes in your milk.


The dry ingredients. Yum cinnamon!


Mixing it up!


Ready to become cupcakes.



Ready for the recipe? =]

Brown Butter Chai Tea Cupcakes
-makes 26-28

3 cups unbleached all-purpose flour
1 1/2 cups sugar
1/2 cup brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, browned and softened
4 large eggs
1 cup milk
3 chai tea bags
1/8 teaspoon instant coffee
1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugars, baking powder, salt, and cinnamon; mix on low speed until combined.
2. Add browned butter, mixing until just coated with flour.
3. Heat milk to a simmer and steep tea bags 5-10 minutes. Remove bags, add instant coffee and vanilla. Add eggs, whisking thoroughly so the warm tea mixture doesn't cook the eggs.
4. With the mixer on medium speed, add wet ingredients in a slow stream and mix until just combined and smooth.
5. FIll liners 3/4 full and bake 20-22 minutes. Cool, then frost!

Cinnamon Swirl Cream Cheese Frosting

3 sticks unsalted butter, softened
8 oz cream cheese, softened
3-6 cups sifted powered sugar, depending on taste desired
1 teaspoon vanilla
1/2 + 1 teaspoon cinnamon

1. Beat butter and cream cheese until smooth in electric mixer.
2. Add powered sugar, vanilla, & 1/2 teaspoon cinnamon and beat until fluffy.
3. Reserve 1/2 cup of frosting in separate bowl. Add 1 teaspoon cinnamon & stir until combined. This will be your cinnamon "swirl".
4. Prepare piping bag with round tip. Using a knife, smear a stripe about an inch wide up the inside of the piping bag with the cinnamon mixture. Fill bag with the rest of the frosting and pipe away!


Happy almost fall everyone!



Banana Spice Cupcakes!

Okay here’s the deal guys. So usually I find already written recipes and change them up a bit to make them my own. But today is a very special day.

I wrote my OWN recipe. Not just switched one or two ingredients out. I guess this means I’m a big girl all grown up and about to finish Pastry School =]

Speaking of Pastry School, this is my last semester at OCC and then I will finally have my Certificate in Baking and Pastry Arts =]

Pretty freakin’ excited. Another sweet development is that I’m currently interning at the Fairmont Hotel in Newport Beach in their Pastry Kitchen! So far so good, I can’t wait to post some pictures!

Anyways, back to my cupcakes. MY cupcakes. Wow that feels pretty good to say.

Here is the recipe...

Banana Spice Cupcakes
-makes about 30-32

2 3/4 cups all purpose flour
1 3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon salt
2 3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
pinch of cloves
1 stick plus 6 tablespoons unsalted butter
1 1/3 cup sugar
3/4 cup brown sugar
4 eggs
3/4 cup applesauce
3/4 cup mashed bananas (about 2 bananas)

1. Preheat oven to 350. Whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.
2. Cream butter and both sugars in mixer. Beat in eggs one at a time. Mix applesauce and bananas together in a bowl, making sure there are no banana chunks in the mixture.
3. Alternate adding applesauce mixture and flour mixture to the creamed butter and sugar.
4. Fill lined baking cups to 3/4 and bake for 20-25 minutes until toothpick inserted comes out clean.

Dry ingredients.

Butter and sugars mixing it up.

Mash up those bananas. Mine weren’t as ripe as they should have been but it still turned out delicious!

Found these cute fall liners at Michael’s.

Everything you’ll need for the buttercream.

Brown Sugar Cream Cheese Buttercream

1 1/2 sticks unsalted butter
12 oz cream cheese
1 1/2 cups brown sugar

1. Beat butter and cream cheese until smooth in electric mixer.
2. Add brown sugar and beat until fluffy.


The house smelled like cinnamony-fall-like goodness.

I just sprinkled some cinnamon and put some banana chips I bought at Trader Joe’s on top! But be careful if you put the chips on right away they will get soggy in a couple hours!

I hope you guys love this recipe as much as I do!

<3holli