Ingredients

• All-purpose flour - 1 and ½ cups
• Granulated sugar - 1 cup
• Baking powder - 1 teaspoon
• Ground cinnamon - 1 teaspoon
• Ground cardamom - ½ teaspoon
• Ground ginger - ½ teaspoon
• Ground cloves - ¼ teaspoon
• Salt - ¼ teaspoon
• Unsalted butter, softened - ½ cup
• Eggs - 2
• Vanilla extract - 1 teaspoon
• Milk - ½ cup
• Chai tea bags - 2
• Heavy cream - ¼ cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a cupcake tin with paper liners.

2. 2.

   In a small saucepan, heat the milk with chai tea bags until steaming, then let it steep for 5 minutes. Remove the bags and let the milk cool.

3. 3.

   In a large bowl, whisk together flour, sugar, baking powder, cinnamon, cardamom, ginger, cloves, and salt.

4. 4.

   In another bowl, beat the butter until creamy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

5. 5.

   Gradually add the dry ingredients to the butter mixture, alternating with the cooled chai milk, starting and ending with the dry ingredients.

6. 6.

   Divide the batter evenly among the cupcake liners.

7. 7.

   Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

8. 8.

   Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

9. 9.

   For the frosting, whip the heavy cream into stiff peaks and gently fold in a pinch of cinnamon, if desired. Frost the cooled cupcakes.

Nutritional Facts