Chai Cupcakes

with cream cheese frosting

Gather the cupcake ingredients - * Milk * Chai tea bags * Flour * Brown sugar * Baking powder * Chai spice * Vegetable oil * Eggs * Vanilla extract

Place the milk and chai tea bags in a small saucepan set over medium  heat.  When the milk starts to steam, remove it from the heat and set it  aside to steep for 5 minutes.

In a large bowl, whisk together the flour, brown sugar, baking powder, and chai spice.

– In another bowl, whisk together the chai milk (make sure to remove the tea bags first), vegetable oil, eggs, and vanilla. – Add the wet ingredients to the dry and whisk just until no large lumps remain.

Divide the mixture between the muffin tins and bake for 15-18 minutes,  or until a toothpick inserted into the center comes out clean.

Remove the cupcakes to a wire rack and cool completely before frosting.

Gather the frosting ingredients - * Powdered sugar * Butter * Cream cheese * Vanilla extract

– Add the butter and cream cheese to the bowl of a  stand mixer fitted with the paddle attachment and beat on medium speed  until light and fluffy. – With the mixer on low speed, add the vanilla followed by the powdered sugar.  Beat until the frosting is light and fluffy.

– Transfer the frosting to a piping bag fitted with your choice of tip. – Frost the cupcakes as desired and top with a sprinkle of chai spice.

Store any leftover cupcakes in an airtight container in the fridge for up to two days.

Full recipe at