Vanilla Chai Cupcakes With Cinnamon Buttercream Frosting

Recently I was asked to create Panda Cupcakes. Honestly, I’m not so much into cute, but if someone asks for it, I can do that.  My “It’s Pandamonium” post featured a cute panda cupcake.  However, my first thought when faced with a request for panda cupcakes was this:  Vanilla Chai Cupcakes with Cinnamon Buttercream Frosting and Royal Icing decorations.

I made Royal icing pandas a day before. The greatest thing about Royal icing decorations is they last almost forever. Store them in the refrigerator and I can assure you that you will find a way to use them in future projects.

Vanilla Chai Cupcakes With Cinnamon Buttercream Frosting
Servings: 12 Cupcakes
Vanilla Chai Cupcakes
  • 3/4 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. cardamom
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/2 cup sugar
  • 1 1/2 eggs
  • 1/8 cup apple sauce
  • 1/2 cup milk
  • 2 chai tea bags
Vanilla Chai Cupcakes
  1. Preheat oven to 350°F and line 12 muffin tins with paper liners.

  2. In a bowl, sift and combine the flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, nutmeg and cloves.

  3. In a small saucepan, warm the milk until simmering. Remove from heat and add the tea bags. Steep for 10 minutes. Remove the tea bags and allow the chai milk to cool to room temperature.

  4. In a stand mixer, cream the butter and sugar. Add the eggs until combined. Add the apple sauce and scrape the bowl until all is incorporated.

  5. Starting and ending with the dry ingredients, add the flour mixture and chai milk mix until fully combined. Do not over mix.

  6. Evenly divide the batter into the prepared liners and bake for 14-15 minutes (or until a toothpick inserted in the center comes out with a few crumbs.) Cool completely.

Cinnamon Buttercream Frosting
  1. In a stand mixer on medium-high, cream the butter until light and fluffy.

  2. Add 1/2 of the powdered sugar and combine. Scrape down the bowl and add the rest of the powdered sugar, vanilla and cinnamon. Mix until all is incorporated.

  3. Add heavy cream to reach the desired consistency.

Frost the cupcakes using a piping bag fitted with an Ateco #806 tip. Sprinkle a bit of cinnamon on top and add a Panda.  A slightly slicker cupcake for a more sophisticated pallet.

Happy baking and Pandas!




Did you try this recipe?

Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.

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It’s Pandamonium! Panda Cupcakes

Recently, I had a request to create Panda cupcakes. There is a panda cupcake floating around the internet that seems to be very likeable. I decided to try recreating this popular cupcake. It was actually quite easy as most of the ingredients are store bought.

Start with a simple cupcake recipe and bake 12 cupcakes. Even though I obviously didn’t bake chocolate cupcakes, I would suggest making them. My favorite, easy chocolate cupcake recipe can be found here.

To make the pandas, you will need the following ingredients:

  • Cupcakes
  • Rice Crispy Treats
  • Mini Oreo Cookies (for ears)
  • Regular size Oreo Cookies (for paws)
  • Crushed Oreo Cookies (for body)
  • White frosting (1-2 containers of store bought frosting)
  • Black frosting (reserve a small amount of white frosting and add black gel color)
  • Green Fruit Roll-Ups or Tootsie Rolls (for bamboo leaves)
  • Pretzel sticks (for bamboo shoots)

Unwrap and mold the Rice Crispy treat into a ball with a shape protruding for the snout. This creates the panda head.

Attach the head to the cupcake with frosting.  Then add more frosting to secure the head onto the cupcake.  Place in the freezer for about 30 minutes so frosting will harden.

Once the first layer of frosting has hardened, completely frost the cupcake making sure to define the neck and snout of the panda.  Using the crushed Oreos, press into the base of the cupcake to make the body.

Cut off 1/3 of the mini Oreos and cut the regular size Oreos in half.  Add the mini Oreos to the top for ears. Add the regular Oreos to the sides for paws.

Place a small amount of the black frosting into a sandwich bag and cut a small hole into the tip.  Do the same with the white frosting.  Draw the eye patches, nose and mouth with the black frosting.  Add a dot of white frosting to the eye patch and draw the claws onto the paws.

To create the bamboo, cut out leaf shapes from the green fruit roll up.  I didn’t have any fruit roll-ups, but I did have some green Tootsie Rolls (I tend to stock up on seasonal candies as they can be used all year round for various decorations.)  On a microwave safe plate, place the unwrapped Tootsie Roll in the microwave for about 10 seconds to soften. Then use a rolling pin to flatten it and cut out leaf shapes.  Press the leaf shapes onto a pretzel stick.

Cute panda cupcake complete.  Happy creating!




Did you try this project?

Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.


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