1 cup (2 sticks) unsalted butter
1 ½ cups granulated sugar
3 large eggs
2 cups all-purpose flour
1 ½ tsp baking powder
1 cup milk
2 tsp chai spices (cinnamon, cardamom, ginger)
Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
Begin by browning the butter in a saucepan over medium heat, stirring constantly until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
In a large bowl, whisk together the sugar and brown butter until well combined. Add the eggs one at a time, followed by the milk. Mix until smooth.
In another bowl, combine the flour, baking powder, and chai spices. Gradually add the dry mixture to the wet ingredients, folding gently until no dry flour remains.
Pour the batter into the prepared cupcake liners, filling them about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
While the cupcakes cool, prepare your spiced frosting by beating together room temperature butter and powdered sugar with a splash of milk and your desired chai spices until light and fluffy. Adjust the consistency with more milk or sugar as needed.
Once the cupcakes are cool, frost each one generously and sprinkle additional chai spices on top if desired.
