Ingredients

• 1/2 cup salted butter; softened

• 1 cup granulated sugar

• 1 egg

• 2/3 cup whole milk

• 1 tsp vanilla extract

• 2 tbsp chai tea concentrate (optional)

• 1 1/2 cups cake flour

• 1 1/2 tsp baking powder

• 1/2 tbsp chai tea

• 1 tsp cinnamon

For the frosting:

• 1 cup salted butter; softened

• 2 1/2 cups powdered sugar

• 1/2 tbsp chai tea

• 2 tsp cinnamon

• 1/2 cup cinnamon sugar

Instructions

1. Preheat the oven to 325 degrees.

2. In the bowl of an electric mixer, add the butter and sugar and beat on medium-high speed until light and fluffy, about 4 minutes.

3. Add the egg and vanilla and mix until combined. Add the milk and chai tea concentrate and stir until combined.

4. In a small bowl, whisk together the flour, baking powder, chai tea, and cinnamon. Add the dry ingredients to the mixer and mix on medium speed for about 2 minutes until a smooth batter forms.

5. Line a muffin tin with paper liners and use an ice cream scoop to fill them 3/4 full with batter.

6. Bake for 15 minutes until a toothpick comes out clean.

7. In the bowl of an electric mixture, start the frosting by beating the butter on high speed for 5 minutes. Add the powdered sugar, chai tea, and cinnamon and beat on medium speed for an addition 5 minutes until the frosting is light and fluffy and has increased in volume.

8. Fill a piping bag fitted with a 1 inch round tip. Pipe a round of frosting onto the cooled cupcakes and dip into the cinnamon sugar until coated. Pipe an additional swirl of frosting on top of the cupcake as shown in the picture. Sprinkle lightly with cinnamon and serve.