Vanilla Chai Cuppy Cakes

Wa la!  Look at this!  I already had this recipe written up for my P.I.!  These were made for my friend Quin's birthday!

Vanilla Chai Cupcakes

Ingredients for Cupcakes:
3 sticks unsalted butter, room temperature (I used Crisco)
2 C sugar
5 large eggs, room temperature
1 ½ tsp. vanilla extract (can replace with vanilla vodka :) )
3 C all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 C buttermilk
½ batch chai spice mix

Ingredients for Chai Spiced Buttercream Frosting:
4 sticks unsalted butter, room temperature
pinch of salt
2-3 tsp. vanilla extract (again, get that vanilla vodka out!!)
½ batch chai spice mix
5 C powdered sugar

Ingredients for Chai Spice Mix:
3 tsp. ground cardamom
3 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
½ tsp. ground nutmeg

Directions:
1.   Combine the chai spice mix.  Reserve half for the cupcakes and half for the frosting.  Set aside.

2.   Preheat oven to 325 degrees.  Line muffin tins with paper liners and lightly spray with cooking spray.

3.   In large bowl, cream butter and sugar until light and fluffy.  Add the eggs, one at a time.  Scrape down the bowl.  Add the vanilla extract and mix well.

4.   In separate bowl, combine flour, baking powder, baking soda, salt and half the chai spice mix.  In three parts, alternatvely add the dry ingredients and buttermilk to the batter, beginning and ending with dry.  Mix until just combined.

5.   Fill muffin liners 2/3 full.

6.   For regular cupcakes, bake 24-26 minutes (about 30-32 cupcakes).  For mini cupcakes, bake 10-11 minutes (about 100 cupcakes). 

7.   Cool completely before frosting.

8.   For frosting, beat butter salt and vanilla until light and fluffy. 

9.   Add the chai spice mix and mix until combined. 

10.  Add the powdered sugar, one cup at a time, beating after each addition.  Beat until light and fluffy.

11.  Frost cupcakes and enjoy.