Spiced Chai Cupcakes with Creamy Chai Frosting

Instructions

1. 1

   Preheat the oven to 350°F. Combine the ground ginger, cinnamon, cardamom, cloves, and black pepper in a small bowl.

2. 2

   In a large bowl, cream the softened butter and sugar until light and fluffy, about 5-7 minutes. Beat in the egg and vanilla extract. In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture alternately with the milk, beating well after each addition.

3. 3

   Fill 12 paper-lined muffin cups two-thirds full. Bake for 24-28 minutes, until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. 4

   In a large bowl, beat the softened butter until fluffy. Gradually beat in the confectioners' sugar, vanilla extract, and the remaining spice mixture until smooth. Add enough milk, 1 tablespoon at a time, to reach the desired consistency. Pipe or spread the creamy chai frosting over the cooled cupcakes.