Cupcake Directions:

Preheat oven to 325 degrees. Prepare a muffin pan with liners.

In a mixer, cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in 2 tsp of the Chai Confection blend. Fold in the flour and buttermilk alternately and stir until just combined. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.

Spoon the batter into the prepared muffin pan until 3/4 full and bake 15-20 minutes, or until a toothpick comes out clean.

Buttercream Directions:

In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla and the rest of the Chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add the cold milk until the desired consistency is reached.  Pipe the buttercream onto cooled cupcakes with your favorite frosting tip.