Gluten-Free Spiced Vanilla Chai Cupcakes

(That are ridiculously good!)

       Recently, I've posting a lot of pumpkin, cinnamon spice, and apple recipes for fall.  Today's post has a slightly different take on this trend, so this recipe could also be used year-round.  Rest assured, this decadent cupcake will be enjoyed by all, even the most adamant of gluten-free naysayers.  I fooled my gluten-loving brother into eating one and he didn't even know it was gluten-free!

I hope you enjoy this sweet and spicy flavor combo!

You'll need… 

1 tsp cardamom

½ tsp ginger

2 tsp cinnamon

1 tsp clove

¼ tsp cayenne

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½ cup butter, softened

1 cup sugar

1 egg

1 tsp vanilla

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1 ½ cups Bob’s Red Mill Gluten-Free Flour 

1 ½ tsp Xanthan gum

½ tsp salt

2/3 cup buttermilk 

       Preheat oven to 350°F.  Grease either a standard 12-cup muffin tin or a jumbo 6-cup muffin tin and set aside.

       In a small bowl, place the cardamom, ginger, cinnamon, clove and cayenne.  Mix well then set aside until needed. 

       In a large mixing bowl using an electric mixer, cream together butter and sugar until light and fluffy.  Then beat in the egg and vanilla extract.

        In a separate bowl combine the flour, xanthan gum, baking powder, salt and two teaspoons of the spice mixture. 

       Gradually add the flour mixture into creamed mixture, alternating with the buttermilk and beating well after each addition. 

       Pour batter into muffin tin and fill the cups two-thirds full.

       Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. 

       Cool for 10 minutes before removing from muffin tin to a wire cooling rack to cool completely.

Savory Buttercream Frosting 

1 stick of butter, softened 

3 cups powdered sugar 

½ tsp salt 

1 tbsp heavy whipping cream 

       In a large bowl with an electric mixer, whip the butter until fluffy.  Whip in one cup of powdered sugar then add in salt and heavy cream.  Keep whipping until the mixture thins.  Then whip in the remaining two cups of powdered sugar, beating well between each addition.  Spread or pipe the frosting onto the cupcakes, then sprinkle the tops with the remaining spice mixture.

       *Brian’s tip: By now you know how I feel about stuffing cupcakes!  So I cored out just about an inch from the center and then piped icing into the hollowed core.  This is optional of course, it just gives a nice little surprise when someone bites into the cupcake!

       I hope you enjoy!