Ingredients Cupcakes:

1 ¼ cups all-purpose flour

1 ¼ teaspoon baking powder

½ teaspoon salt

2 teaspoons chai spice mix (recipe follows)

8 tablespoons of softened Kerrygold

Unsalted Butter

1 cup granulated sugar

2 eggs

½ cup buttermilk

1 teaspoon vanilla extract

Chai Spice Mix:

1 ½ tablespoons ground cinnamon

1 tablespoon ground ginger

½ tablespoon ground cardamom

½ teaspoon ground nutmeg

½ teaspoon ground cloves

Spiced Butter Cream:

1 cup of softened Kerrygold

Unsalted Butter

4 cups sifted powdered sugar

¼ cup heavy cream

1 teaspoon vanilla

1 ½ teaspoons chai spice mix

Instructions:

  1. Line regular muffin tin with paper cupcake liners and set aside. Preheat oven to 350°F.
  2. Combine flour, baking powder, salt and chai spice mix in a medium bowl. Whisk to combine.
  3. Place Kerrygold Unsalted Butter and sugar in a medium bowl and beat until light and fluffy. 
  4. Add eggs one at a time and beating well after each addition. Add vanilla and mix.
  5. Alternate adding 1/3 of flour mixture and buttermilk; mixing just until incorporated after each addition.  
  6. Fill cupcake liners ¾ full and bake for 20-25 minutes.
  7. Cool in pan for 5 minutes and then cool completely on wire rack before frosting.
  8. While cupcakes are cooling, make the buttercream frosting. In a large bowl, beat the Kerrygold Unsalted Butter until it is light and creamy.
  9. Add the powdered sugar, cream, vanilla and spice mix and beat until combined. 
  10. Pipe onto cooled cupcakes. Dust with remaining spice mix if desired.

Recipe by Garnish with Lemon