1 cup unsalted butter
1 ½ cups granulated sugar
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp each of cinnamon, ginger, cardamom, and nutmeg
1 cup milk
Brown the Butter: In a saucepan over medium heat, melt the unsalted butter. Swirl the pan regularly. Once melted, the butter will begin to foam. Continue heating until it turns golden brown and smells nutty—about 5-7 minutes. Keep a close eye to avoid burning!
Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, salt, and chai spices. Set aside.
Combine Sugars and Brown Butter: In a large mixing bowl, combine granulated sugar (or your choice of sugar) with the browned butter. Mix until well incorporated.
Add the Eggs: Add in the eggs, one at a time, beating well after each addition. The mixture should be light and fluffy.
Incorporate Dry Ingredients: Gradually add the dry ingredients into your butter mixture, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined—don’t overmix!
Prepare for Baking: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Fill Liners: Scoop the batter into the cupcake liners, filling each about 2/3 full for fluffy cupcakes.
Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Cool & Frost: Allow cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting with your favorite icing.
