Moist brown butter cupcakes infused with chai spice and espresso, topped with a creamy chai-spiced brown butter frosting.

Scale

1 cup cake flour

1/4 cup almond flour

1 tsp baking powder

1/2 tsp salt

1 cup unsalted butter (browned and cooled, divided for cupcakes and frosting)

1 cup brown sugar

1/2 cup granulated sugar

2 large eggs

2 tsp vanilla extract

1/4 cup cooled espresso or strong coffee

2 tbsp chai spice blend (divided for batter and frosting)

3 cups powdered sugar

2–3 tbsp milk or cream

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1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.

2. Mix cake flour, almond flour, baking powder, salt, and 1 tbsp chai spice in a bowl.

3. Whisk cooled brown butter with sugars until combined.

4. Beat in eggs and vanilla, then half the flour mixture.

5. Add espresso, then remaining flour mixture, mixing just until combined.

6. Scoop batter into liners, filling halfway.

7. Bake 18–22 minutes until a toothpick comes out clean.

8. Cool completely before frosting.

9. For frosting, whip cooled brown butter, powdered sugar, remaining chai spice, and milk until fluffy.

10. Frost cupcakes generously and dust with extra chai spice if desired.

Cool brown butter fully before using to avoid melting other ingredients. Store frosted cupcakes in an airtight container for up to 5 days.