Chai Cupcakes topped with Cinnamon Buttercream

I LOVE chai tea. Whenever we go out for coffee the iced chai tea latte is my go-to. No matter how big or small of a drink I get it's usually (embarrassingly so) gone within about five minutes- I have no restraint or willpower whatsoever.

The chai flavoring tends to be created with a mix of four spices: ground ginger, cloves, cinnamon, and cardamom. Some people might like their chai heavier with one spice than another but I like to keep my measuring simple and do equal parts.

Enjoy!

Ingredients:

• 1/2 cup butter softened 
• 1 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon each of ground ginger, cloves, cinnamon, and cardamom
• 1/8 teaspoon pepper
• 2/3 cup milk (I used fat free) 

Frosting:

• 1 cup salted butter softened
• 3 cups powdered sugar
• 1/4 teaspoon salt
• 1-2 teaspoons ground cinnamon (start small and add more to taste) 
• 1 Tablespoon vanilla extract
• 1 Tablespoon milk (if you want your frosting thinner) 

Directions: In a large bowl cream together butter and sugar until fluffy. Beat in egg and vanilla. In a separate bowl combine cake flour, baking powder, salt, ground ginger, cloves, cinnamon, cardamom and pepper and mix well. Gradually add the dry mixture to the creamed mixture alternating with milk- beat well after each addition. 

Fill paper-lined muffin cups two-thirds full. Bake at 350' for 20-25 minutes or until a toothpick inserted into center comes out clean. Cool for a few minutes in muffin tin before removing to a wire rack and cooling completely. 

For frosting in a large bowl beat butter by itself for a couple minutes then add powdered sugar at a cup at a time on the lowest speed. Once sugar has mixed with the butter turn mixer back to medium and add the salt ground cinnamon, vanilla and milk. Beat for 3 minutes. Frost cupcakes once they are completely cooled. 

Recipe makes between a dozen and a dozen and half cupcakes. 

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