12 Chai Spice Maple Cupcakes

Instructions:

1. Preheat the oven to 180°C (350°F) and line a 12-slot muffin tin.
2. Place the whole milk in a small saucepan over medium heat. Just as it begins to simmer, remove from heat and add the 2 chai tea bags. Let steep for 10 minutes. Squeeze the tea bags firmly before discarding to extract all flavor.
3. In a medium bowl, whisk and sift together the flour, baking powder, baking soda, salt, and 1 tbsp chai spice blend.
4. In a large bowl, cream the 115g softened butter and 120ml maple syrup together until pale and fluffy. Beat in the egg and vanilla extract, scraping down the sides of the bowl to ensure no unmixed butter remains.
5. Alternately add the dry ingredients and the infused milk to the butter mixture, starting and ending with the flour. Mix on low speed only until combined.
6. Distribute the batter evenly among 12 lined muffin tins, filling each about 3/4 full. Bake at 180°C (350°F) for 15–18 minutes until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
7. To make the frosting, beat the 225g softened butter until creamy. Gradually add the powdered sugar, 45ml maple syrup, and 1 tsp chai spice. Whip on high for 3 minutes until light and airy. Whisk in 1 tbsp heavy cream if the consistency is too stiff.
8. Allow the cupcakes to cool completely, then frost them with the prepared maple chai buttercream.