Ingredients

• All-purpose flour - 1 and ½ cups
• Granulated sugar - 1 cup
• Baking powder - 1 and ½ teaspoons
• Ground cinnamon - 1 teaspoon
• Ground cardamom - ½ teaspoon
• Ground ginger - ½ teaspoon
• Ground cloves - ¼ teaspoon
• Salt - ¼ teaspoon
• Unsalted butter, softened - ½ cup
• Large eggs - 2
• Vanilla extract - 1 teaspoon
• Milk - ¾ cup
• Chai tea concentrate - ¼ cup

Instructions

1. 1.

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

2. 2.

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

3. 3.

   In a large bowl, cream together the butter and sugar until light and fluffy.

4. 4.

   Add the eggs one at a time to the butter mixture, beating well after each addition.

5. 5.

   Mix in the vanilla extract.

6. 6.

   Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.

7. 7.

   Stir in the chai tea concentrate until just combined.

8. 8.

   Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

9. 9.

   Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

10. 10.

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

Nutritional Facts