chai-spiced apple pie cupcakes garnished with apple pie topping and one star anise

If you’re looking for pie alternatives for your thanksgiving dessert table let me introduce you to these chai-spiced apple pie cupcakes! They’re easy but more importantly, delicious! The cupcakes feature freshly ground and classic chai spices – star anise, cardamom, cloves and, yes, a pinch of black pepper for an ever-so-slight zing! To top it all off they’re crowned with a decadent but airy brown sugar Swiss meringue buttercream, a sprinkle of cinnamon sugar and a generous spoonful of a sweet and tart apple pie topping to tie everything together!

This cake recipe is based on my carrot cake recipe swapping the all-purpose flour for cake flour to give a more tender crumb. Be careful making these though – if you show up to thanksgiving with them you’ll probably be on the hook for them every year to come!

Looking for other options for your holiday table? Check out these popular holiday recipes – sweet treats, savory eats and drinks – you’ll be sure to find a winner or three!

key ingredients for the chai-spiced cupcakes

Cake flour. Gives the cupcakes a softer texture than all-purpose flour.
Brown sugar. The warm flavor complements the deep flavor of the spices. Dark brown sugar called for in this recipe gives the deepest flavor but light brown sugar can be used in a pinch as well!
Spices. Cardamom, cloves, star anise & black pepper are common in traditional chai spice mixes and all crucial for a flavor-packed cupcake.
Applesauce. Used to help make the cupcakes moist and to sneak in a little apple flavor.
Greek yogurt. Adds more fat to this recipe for a moist and tender cupcake.
Baking soda. Brown sugar and greek yogurt are acidic making this the perfect leavening option.
Butter. Provides fat and, equally as important, flavor
Oil. Used in addition to butter for a softer crumb.

key ingredients for the brown sugar buttercream & apple pie topping

Egg whites. Contribute volume & stability to the buttercream once whipped
Brown sugar. Needed for sweetness in the buttercream and the warm flavors complement the chai and apple pie flavors.
Butter. Adds richness to the buttercream. Use unsalted for the best flavor
Pink Lady apples. A crisp & sweet apple that doesn’t turn to mush once cooked.
Lemon juice. Adds a slightly tart flavor to the apples to cut the sweetness a bit.
Cornstarch. Helps the apple pie topping “gel” a bit so its not too runny and has more of a syrup consistency.

tips for making the chai-spiced apple pie cupcakes

Use fresh spices where possible. Grinding whole spices will give the most flavorful cupcakes since spices lose flavor over time once they are no longer whole.

Use an oven thermometer. I recommend one for all my baking recipes since it takes out the guess work – ovens can have hotspots and/or run hotter or cooler than the presented reading. An oven thermometer ensures consistent results every time! I use this one!

Don’t overmix the batter. Using cake flour reduces the amount of gluten in the cake making a softer cake but over-mixing after adding flour can defeat the purpose. Mix on the lowest speed your mixer allows just until combined. Alternatively, you can mix by hand.

tips for making the brown sugar Swiss meringue buttercream

Egg whites vs. meringue powder. Both are suitable for this buttercream. Use 2 tsp meringue powder plus 2 tablespoons water to substitute 1 egg white in this recipe.

Use softened but still slightly cool butter. Using butter that is too warm will lead to a greasy buttercream. For best results, allow your sticks of butter to soften in a cool spot on your counter. You should be able to leave an indentation in the butter with some pressure.

Make sure your bowl and whisk are completely clean and grease free before starting. Any fat will prevent the egg whites from whipping up to their full potential volume. Although in some cases your buttercream can still be ok (just losing a little volume), you can end up with a soupy mess instead of fluffy buttercream on your perfect chai-spiced apple pie cupcakes!

how to make the chai-spiced cupcakes

Step 1. Preheat the oven to 375 °F.

Step 2. Mix the cake flour, baking soda and salt in a small bowl and set aside.

Step 3. Add the dark brown sugar, butter, oil, ground cardamom, ground cloves, ground star anise, vanilla & black pepper to your mixing bowl and beat on high speed until pale and fluffy.

Step 4. Add the egg to the butter/sugar mixture and beat again until smooth. Don’t forget to scrape down the sides and bottom of your mixing bowl if using a stand mixer!

Step 5. Add the applesauce, greek yogurt and cake flour mixture to the mixing bowl and mix on the lowest speed until completely incorporated.

Step 6. Add the cupcake liners to the cupcake pan and fill each about two-thirds of the way (or about 1 scoop using a standard ice cream scoop).

Step 7. Bake for 13-16 minutes until the cupcakes spring spring back when pressed or until a toothpick comes out with a few crumbs. Allow the chai-spiced cupcakes to completely cool before decorating.

how to make the brown sugar Swiss meringue buttercream

Step 1. Start by marking the meringue. Add the egg whites (or meringue powder substitute) & brown sugar to a large mixing bowl over a double boiler. Whisk until the sugar is completely dissolved. To test if ready, tough the mixture to your fingertips – it should be sticky but smooth. If it feels gritty return to the double boiler until smooth.
When using egg whites the mixture will be viscous, similar to glue. However, if using meringue powder as a substitute the mixture will be thinner.

Step 2. Once the meringue mixture is smooth and the sugar has completely dissolved whip it on high speed until firm glossy peaks form (about 5 minutes).
If your meringue doesn’t whip to firm peaks one of two reasons is typically the culprit.
The first is that your sugar was not completely dissolved. Do the fingertip test mentioned in step 1 to check if this is the case and return to the double boiler if needed to dissolve any sugar crystals. The second is that your bowl and/or whisk had traces of fat/grease which will prevent egg whites from whipping up.
Although your meringue will still make a good buttercream even if you can’t get it to firm peaks it will however lose some volume.

Step 3. Once the meringue is ready and has cooled to room temperature, add the butter one chunk at a time while whipping on high speed. Make sure to wait until the last is completely incorporated before adding another.
The meringue will deflate a bit at first and even look a little runny – this is normal. Just continue whipping.

Step 4. Once all the butter has been incorporated add the confectioner’s sugar and whip again until smooth.

how to make the apple pie topping

Step 1. Add all the ingredients – the diced Pink Lady apples, granulated sugar, ground cinnamon, lemon juice, water and cornstarch to saucepan. Mix to evenly incorporate then allow to cook covered on low-medium heat for 3-5 minutes until the apples are softened and the liquid has a syrup-like consistency.

how to make the optional cinnamon sugar topping

Step 1. Add the granulated sugar and cinnamon to a small bowl and stir to evenly incorporate.

assembling your chai-spiced apple pie cupcakes

Transfer the brown sugar Swiss meringue buttercream to a piping bag affixed with your favorite piping tip.
Pipe the buttercream onto the cooled cupcakes in your desired pattern then sprinkle your cinnamon sugar on top if using. Finish by spooning some of the apple pie topping on top!

Enjoy within 2 days for optimal taste If not eating the same day, store in the refrigerator taking them out 20 minutes before serving.