Apple chai spiced cupcake’s with browned butter frosting 
All posts, Cupcakes, Recipes

Apple chai spiced cupcake’s with browned butter frosting 

These cupcakes are like a warm hug on a chilly day! Soft, spiced cake packed with homemade apple compote, topped with creamy browned butter frosting that’s full of chai goodness. They’re perfect for fall weekends, sharing with friends, or just treating yourself (because you deserve it). Easy, delicious, and so worth it! 🍂

Serving Size:
12 cupcakes
Time:
1,5 h
Difficulty:
3/5

For the apple compote 

  • 1 kg apples peeled an thinly sliced 
  • 1 dl | 1/2 cup brown sugar
  • 2 tbsp butter
  • 2 tbsp cinnamon
  • 1 tbsp cardamom 
  • 1 tsp ginger 
  • 1/4 nutmeg 
  • 1/4 cup water 
  • 2 tbsp freshly squeezed lemon juice

For the cupcake 

  • 2 eggs eggs
  • 1,5 dl | 3/4 cup sugar 
  • 1/2 cup vegetable oil
  • 1/2 tsp vanilla extract
  • 200 g Apple compote 
  • 2 dl | 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • 2-3 tbsp chai latte powder 
  • 1/2 tsp salt

For the brown butter chai latte frosting: 

  • 110 g browned butter + 1 tbsp powered milk (optional) 
  • 180g cream cheese
  • 3,5 dl | 1 3/4 cups cups powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon ( + extra to sprinkle on top)
  • 1/2 tsp cardamom 
  • 1/8 tsp nutmeg 
  • 3 tbsp chai latte powder
  • pinch of salt

Directions

  1. Start by making the apple compote. Combine apples, brown sugar, butter, cinnamon, cardamom, ginger, nutmeg, water, and lemon juice in a large saucepan.
  2. Cook on medium-low heat, stirring occasionally, until the apples soften and the mixture is evenly incorporated.
  3. Cover with a lid and let simmer on low heat for 30 minutes.
  4. Remove from heat, allow to cool, and refrigerate to set.
  5. Now make the cupcake batter. Preheat the oven to 175°C (350°F) and line a muffin tin with cupcake liners.
  6. In a large mixing bowl, whisk eggs, sugar, cinnamon, nutmeg, ground cloves, and ginger until pale and fluffy.
  7. Mix in vegetable oil, followed by the apple compote, until smooth.
  8. Gradually add flour, baking powder, baking soda, chai latte powder, and salt. Fold until a smooth batter forms.
  9. Spoon batter evenly into prepared cupcake liners, filling each about 2/3 full.
  10. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
  11. Let the cupcakes cool completely before piping the frosting.
  12. While the cupcakes cool, make the frosting. In a bowl, mix browned butter and cream cheese until light and fluffy (about 2 minutes).
  13. Gradually add powdered sugar, vanilla extract, cinnamon, cardamom, nutmeg, chai latte powder, and a pinch of salt. Mix until smooth.
  14. Chill the frosting in the refrigerator for 2–3 hours to firm up.
  15. Pipe the frosting onto cooled cupcakes and sprinkle with extra cinnamon or garnish with cinnamon sticks.