Chai Latte Cupcakes

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.

2 . Stage

Warm 3/4 cup milk in a saucepan over medium heat, stirring constantly to make sure it does not burn, until piping hot but not boiling. Add chai tea bags; set aside and steep for 10 minutes.

3 . Stage

Beat sugar and butter together in a medium bowl using an electric mixer until creamy. Beat eggs in 1 at a time. Stir in vanilla extract.

4 . Stage

Combine flour, baking powder, and cinnamon in a separate bowl. Add flour mixture to butter mixture and mix well. Stir in 1/2 cup chai mixture until batter is smooth. Spoon batter into the prepared muffin cups.

5 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cupcakes cool to room temperature before transferring to the refrigerator to cool completely, about 30 minutes.

6 . Stage

Blend together butter and 2 cups confectioners' sugar in a bowl using an electric mixer until smooth. Add remaining chai mixture and gradually add remaining 1 cup confectioners' sugar while continuously mixing. Blend until frosting is smooth and fluffy, about 3 minutes.

7 . Stage

Place frosting into a piping bag, snip off tip of bag with scissors, and pipe onto cooled cupcakes.