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Glazed Chai-Spiced Cupcakes (White Whole Wheat Flour)

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Our tasters fell in love with these sweetly spiced, tender and moist cupcakes. If you can't find ground cardamom, leave it out.

  • Prep Time 25 min
  • Total Time 2 hr 10 min
  • Servings 12

Ingredients

Cupcakes

2
tea bags flavored with orange rind and sweet spices
2/3
cup boiling water
1
cup Gold Medal® white whole wheat flour
1 1/2
teaspoons baking powder
1
teaspoon ground cinnamon
1/4
teaspoon salt
1/4
teaspoon ground ginger
1/4
teaspoon ground cardamom
1/4
teaspoon ground cloves
3/4
cup granulated sugar
1/3
cup margarine or butter, softened
1/2
cup fat-free egg product or 2 eggs
1
teaspoon vanilla

Chai Glaze

1/3
cup powdered sugar
Dash ground cinnamon
1 1/2
teaspoons butter or margarine, melted
1/4
teaspoon vanilla
Reserved prepared tea

Directions

  • 1 Heat oven to 350ºF. Place paper baking cup in each of 12 regular-size muffin cups. Place tea bags in boiling water in measuring cup; let stand 5 minutes. Remove tea bags, squeezing liquid into measuring cup. If necessary, add enough water to tea to measure 2/3 cup. Measure 1/2 cup tea for cupcakes; reserve remaining tea for glaze.
  • 2 In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, the salt, ginger, cardamom and cloves; set aside. In large bowl, beat granulated sugar and softened butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla until smooth and blended. Gradually beat in flour mixture alternately with 1/2 cup tea until smooth. Fill muffin cups one-half full.
  • 3 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; place on cooling rack. Cool completely, about 20 minutes.
  • 4 Meanwhile, in small bowl, mix powdered sugar, dash cinnamon, melted butter, 1/4 teaspoon vanilla and enough remaining tea until smooth and desired drizzling consistency. Drizzle over cupcakes.

Nutrition Info

The Quick Take:

  • Calories 150
  • Fat 5g
  • Saturated Fat 1g
  • Sodium 180mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
150
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
180mg
180%;
Total Carbohydrate
24g
24%
(Dietary Fiber
1g
1%
  Sugars
16g
16%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
6%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 09/09/2011. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
150
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
180mg
180%;
Total Carbohydrate
24g
24%
(Dietary Fiber
1g
1%
  Sugars
16g
16%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
6%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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