Gingerbread Chai Cupcakes with Cinnamon Cream Cheese Frosting
Tis the season for major sweet treats! Indulge with Gingerbread Chai Cupcakes with Cinnamon Cream Cheese Frosting this holiday season, you won't regret it! With only 10 minutes of prep time, this instant seasonal classic will quickly become your go-to dessert.
- 4 O Organics® chai teabags
- 2 O Organics® eggs
- 1/2 cup brown sugar
- 1/2 cup O Organics® coconut oil (melted)
- 1 1/4 cup white flour
- 1/4 white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground ginger
- 1/2 tsp O Organics® ground cinnamon
- 1/4 tsp kosher salt
Cinnamon Cream Cheese Frosting
- 1 (8-oz) block Lucerne® cream cheese
- 1/4 tsp cinnamon
- 1 Tbs milk
- 1/2 tsp vanilla
- 3 cups powdered sugar
In a small mug, pour boiling water over 4 chai tea bags. Let steep for 5 minutes. Measure 1/2 cup of the strong chai tea and add to a medium bowl. Beat in brown sugar and melted oil. Working quickly, beat in eggs. Mixture should have a thick syrup-like consistency.
In a small bowl, sift together flour, white sugar, baking soda, baking powder, ginger, cinnamon and salt. Add the dry ingredients to the bowl of wet ingredients. Stir everything together with a rubber spatula, until well combined and smooth.
Divide batter evenly into a 12-count prepared cupcake pan.
Bake at 350ºF for 15-20 minutes, until inserted toothpick comes out clean.
Meanwhile, to make frosting, beat cream cheese, vanilla, cream and cinnamon until smooth. Add 1 cup of powdered sugar at a time, beating until frosting is creamy.
Let cupcakes cool after baking. Frost them and top with a dash more cinnamon, candied ginger or small cinnamon sticks! Enjoy.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.