Chai Latte Cupcakes

When it comes to cupcakes I find that inspiration can always be found near and farand this recipe is no exception. These easy homemade chai latte cupcakes combine deliciously warm chai spices like cinnamon cardamom and ginger with soft and fluffy cupcakes. Topped with my chai spice buttercream its the ultimate coffeehouseinspired treat. Sip and savor my friends!
Ingredients
Chai Spice Mix
2 and 12 teaspoons ground cinnamon
1 and 14 teaspoons ground ginger
1 and 14 teaspoons ground cardamom

12 teaspoon ground allspice
Cupcakes
1 bag chai tea
12 cup 120ml whole milk at room temperature
1 and 34 cups 207g cake flour spooned leveled
3 and 12 teaspoons chai spice mix above
34 teaspoon baking powder
14 teaspoon baking soda
14 teaspoon salt
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
1 cup 200g granulated sugar
3 large egg whites at room temperature
2 teaspoons pure vanilla extract
12 cup 120g sour cream or plain yogurt at room temperature
Chai Spice Buttercream
1 and 12 cups 340g unsalted butter softened to room temperature
5 5 6 cups 660720g confectioners sugar
2 teaspoons chai spice mix divided
14 cup 60ml heavy cream
2 teaspoons pure vanilla extract
pinch of salt
optional for garnish cinnamon sticks mix the remaining chai spice mix
Instructions
Prepare chai spice mix Mix all of the chai spices together. Youll have 5 and 12 teaspoons to use between the cupcake batter buttercream and garnish.
Steep the tea Bring milk to a boil or heat in the microwave for 12 minutes. Pour over tea bag and steep for 2030 minutes. This chai milk is the milk youll use in the cupcake batter. This can be done the day before and refrigerated overnight. Make sure the chai milk is room temperature before adding to the cupcake batter.
Preheat the oven to 350F 177C. Line a 12cup muffin pan with cupcake liners. Line a second pan with 23 linersthis recipe makes 1415 cupcakes. Set aside.
Make the cupcakes Whisk the cake flour 3 and 12 teaspoons of chai spice mix the baking powder baking soda and salt together. Set aside.
Using a handheld or stand mixer fitted with a whisk attachment beat the butter and sugar together on high speed until smooth and creamed about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined about 2 minutes. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed add the