Chai Tea Cupcakes with Cinnamon Buttercream Frosting

A good friend of mine from work had a birthday last week, so I decided to make her some treats. These cupcakes were a huge hit so I promised the ladies from work that I'd post them here.

Chai Tea Cupcakes
1 1/2 C all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 heaping tsp cinnamon
1/2 heaping tsp ginger
1/2 heaping tsp nutmeg
1/2  heaping tsp cloves
1 C sugar
1/2 C butter or margarine
2 eggs
1/2 C vegetable oil or apple sauce
1 C Almond milk

Preheat the oven to 350° F. Line a muffin pan with cupcake liners.

In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

In the bowl of a standing mixer, cream the butter and sugar together. Add the eggs, one at a time, beating until combined. Scrape the bowl, then add the oil and mix until just incorporated.

Sprinkle 1/3 of the flour mixture over batter and mix until just combined. Add 1/2 of the Almond milk mixture, mixing on low until combined. Add another 1/3 of the flour mixture, and beat until just mixed. Scrape the bowl, then add the remaining milk and mix until combined. Finally, add the remaining flour mixture and mix until the batter is thoroughly combined.

Fill each cupcake liner about half full of batter and bake for 16-18 minutes, or until a toothpick comes out with a few crumbs clinging to it. Allow to cool completely before frosting.

Cinnamon Buttercream Frosting
1 C butter or margarine
1 tsp vanilla
1 tsp cinnamon
3 C confectioners’ sugar

In the bowl of a stand mixer, cream the butter until light and fluffy. Add 1 cup of confectioners’ sugar and cream together. Once combined, beat in another cup of sugar, then mix in the vanilla. Add the cinnamon and mix until thoroughly combined. Add the remaining sugar, 1 cup at a time, and mix until the frosting is light and fluffy. If your frosting is too stiff or dry, beat in up to 2 tablespoons of milk, 1 tablespoon at a time.