Ingredients

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

Instructions

1. 1.

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

2. 2.

   In a small saucepan, bring the water to a simmer and steep the chai tea bags for 5 minutes. Remove and let cool.

3. 3.

   In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, cardamom, 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.

5. 5.

   Stir in the vanilla extract and the cooled chai tea.

6. 6.

   Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.

7. 7.

   Divide the batter evenly among the cupcake liners.

8. 8.

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

9. 9.

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

Nutritional Facts