Servings: 12 cupcakes
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Equipment
- 1 cupcake pan
- 1 stand or hand mixer
Ingredients
Chai-Spiced Cupcakes
- 4 ½ ounces cake flour
- 3 ounces brown sugar
- 3 ounces unsalted butter (6 TBSP)
- 1 ounce neutral-flavored oil (2 TBSP)
- 1 large egg
- 5 ounces plain greek yogurt
- 3 ounces unsweetened applesauce
- ¾ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla
- ½ tsp ground cloves
- ¼ tsp ground cardamom
- ¼ tsp ground star anise about one small star
- pinch black pepper finely ground/crushed
Apple Pie Topping
- 6 ounces diced pink lady apples about 1 large pink lady apple
- 1 ½ ounces granulated sugar
- ½ tsp ground cinnamon
- 2 tsp lemon juice
- 4 TBSP water
- ½ tsp cornstarch
Brown Sugar Swiss Meringue Buttercream
- 3 large egg whites or 6tsp meringue powder mixed in 6 TBSP water
- 7 ½ ounces dark brown sugar
- 7 ounces unsalted butter cut in 1 TBSP chunks
- ½ ounce confectioner's sugar
Optional Cinnamon Sugar Sprinkle Topping
- 1 TBSP granulated sugar
- ¼ tsp ground cinnamon
Instructions
how to make the Chai-Spiced Cupcakes
- Preheat the oven to 375 °F
- Mix the cake flour, baking soda and salt in a small bowl and set aside.
- 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.
- Add the egg to the butter/sugar mixture and beat again until smooth.
- Add the applesauce, greek yogurt and cake flour mixture to the mixing bowl and mix on the lowest speed until completely incorporated.
- Add the cupcake liners to the cupcake pan and fill each about two-thirds of the way.
- 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
- 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.
- 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 see the blog post for tips on how to fix!
- 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.
- Once all the butter has been incorporated add the confectioner's sugar and whip again until smooth.
how to make the Apple Pie Topping
- 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.
optional Cinnamon Sugar Topping
- Add the granulated sugar and cinnamon to a small bowl and stir to evenly incorporate.
Assembly
- 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.
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