1 cup unsalted butter or 1 cup coconut oil
1 cup granulated sugar or ¾ cup honey or maple syrup
½ cup brown sugar or ½ cup coconut sugar
2 large eggs or 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
1 ½ cups all-purpose flour or 1 ½ cups whole wheat flour
½ tsp baking powder or ½ tsp baking soda
½ tsp salt
1 tbsp chai spice blend or 1 tbsp pumpkin spice
½ cup milk or non-dairy milk or ½ cup yogurt or buttermilk
Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners.
In a saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and releases a nutty fragrance. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the granulated sugar and brown sugar. Pour the browned butter into the sugars and mix until well combined.
Beat the eggs one at a time into the mixture, ensuring they are fully incorporated before adding the next.
In another bowl, whisk together the flour, baking powder, salt, and chai spice blend.
Gradually add the dry mixture into the wet mixture, alternating with milk. Start and end with the dry ingredients, mixing until just combined.
Use a scoop or spoon to fill each cupcake liner about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool in the tray for about 5 minutes, then transfer them to a wire rack to cool completely.
Once completely cool, frost with your choice of chai-flavored buttercream or serve plain.
