The Kitchn: Chai Sweet Potato Cupcakes
Cinnamon and pumpkin spice have been reigning as the King and Queen of Fall for some time now, but one of my personal favorite combinations is the mix of spices found in masala chai tea. These flavors seem to embody fall to me, and they pair perfectly with sweet potatoes in these cupcakes.
Spices are one thing, but this recipe also stars a delicious, orange vegetable: the sweet potato. This adds extra moisture to these cupcakes and even makes us feel like we are being a little healthier (despite the sugary frosting).
Chai flavors are added at every stage of this recipe. Cracked cardamom pods, whole cloves, and a spicy cinnamon stick are combined with bags of chai tea to make a simple syrup, which is then used in both the cupcakes and the frosting. These chai flavors are also mirrored in the dry spices added to the cupcake batter -- even more spicy warmth. I love the subtle black tea flavor in the frosting. It's definitely what makes these cupcakes stand out above the rest.
Chai Sweet Potato Cupcakes
Makes 24 cupcakes.
For the chai syrup:
1 cup water
6 tablespoons sugar
4 cracked cardamom pods
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