Chai Spice Cupcakes with Cinnamon Buttercream

Holy cow!! These are ridiculous!! I mean, possibly the most exciting baked good I've ever made. I took these to work and people are still raving! This recipe is a serious keeper!

Chai Spice Cupcakes with Cinnamon Buttercream

Adapted from Martha Stewart

Ingredients

3/4 c milk

2 black chai tea bags

2 c flour

1 1/2 tsp baking powder

1/2 tsp salt

4 tbsp butter, room temperature

3/4 c packed brown sugar

2 eggs, room temperature

Cinnamon Buttercream:

1/2 c butter, room temperature

2 tsp cinnamon

2-3 tbsp milk, as needed to thin

2-3 c powdered sugar

Directions

Preheat oven to 350 degrees. Line muffin tins with liners.

Bring milk to a simmer over medium heat. Remove from heat and add tea bags. Let steep for 15 minutes. Remove tea bags, squeezing the tea bags over the milk and discard. Allow milk to cool completely.

Whisk together flour, baking powder, and salt. With an electric mixer on medium high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping the sides of the bowl as needed. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of milk. Beat until just combined.

Divide batter evening among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until tops spring back when lightly touched and are pale golden, about 10-12 minutes. Turn out onto wire racks to cool completely.

To make frosting, beat the butter with an electric mixer for a few minutes. Add the cinnamon and 2 tbsp milk, briefly blend. Add the powdered sugar gradually until the frosting is thick enough to pipe or spread easily. If the frosting is too dry, add more milk. If the frosting is too loose, add more powdered sugar.

Frost cupcakes generously and share with some good friends who will appreciate the amazing-ness of this treat!