1 cup milk (dairy or non-dairy)
2 masala chai tea bags or 2 tsp loose chai
1½ cups all-purpose flour
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp ground cardamom
½ cup unsalted butter (softened)
¾ cup brown sugar
2 eggs
1 tsp vanilla extract
Heat milk and steep chai in it for 10 minutes. Turn off heat and let leaves steep until milk cools down. Strain.
Take a bowl and combine flour, baking powder, cinnamon, and cardamom.
Take a different bowl and beat together butter and brown sugar until fluffy. Add eggs one by one, beat well after each addition, then mix in vanilla.
Combine dry and wet ingredients. Add chai milk and mix until smooth. Fill cupcake molds and bake at 175°C for 18–22 minutes.
Whisk ½ cup powdered sugar with 1-2 tsp of brewed chai and drizzle it over cooled cupcakes. Enjoy!