Chai Latte Cupcakes

dry ingredients until just incorporated. With the mixer still running on low slowly pour and mix in the chai milk just until combined. Do not overmix. Batter will be slightly thick and smell incredible!
Pourspoon the batter into the liners. Fill only 23 full to avoid baking over the sides. Bake for 2022 minutes or until a toothpick inserted in the center comes out clean. For around 35 mini cupcakes bake for about 1113 minutes same oven temperature. Allow the cupcakes to cool completely before frosting.
Make the frosting With a handheld or stand mixer fitted with a paddle attachment beat the butter on medium speed until creamy about 2 minutes. Stop the mixer and add 5 and 12 cups 660g confectioners sugar the heavy cream 1 and 34 teaspoons chai spice mix the vanilla extract and a pinch of salt. Beat on low speed for 30 seconds then increase to high speed and beat for 2 minutes. If frosting looks curdled or greasy its best to beat in more confectioners sugar to smooth it out. Beat in up to 12 cup 60g more confectioners sugar to smooth out if needed. If frosting seems too thick to pipe or spread beat in another Tablespoon 15ml of cream. Taste and beat in another pinch of salt if frosting is too sweet.
Frost cooled cupcakes and serve. I used Wilton 8B piping tip stuck a cinnamon stick in some of them and sprinkled with a mix of the remaining chai spice mix and a pinch of granulated sugar.
Cover and store leftovers in the refrigerator for up to 5 days.