Chai-Infused Oatmilk Gingerbread Cupcakes with Spiced Cream Cheese Frosting

Ingredients for Cupcakes:

• 1 3/4 cups cake flour
• 1/2 cup unsalted butter, room temperature
• 1/3 cup molasses
• 1/2 cup dark brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1 tsp cinnamon
• 2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1 chai tea bag
• 3/4 cup oatmilk

Ingredients for Frosting:

• 1/2 cup unsalted butter, room temperature
• 4 oz cream cheese, room temperature
• 2 tsp vanilla extract
• 2 cups powdered sugar
• 1/8 tsp cardamom
• 1/8 tsp ground cloves
• 1/8 tsp nutmeg
• 1/2 tsp cinnamon
• 1 Tbsp heavy whipping cream or milk

Cupcake Directions:

1. Preheat your oven to a cozy 350°F (175°C).
2. Warm the oatmilk and steep the chai tea bag for an aromatic infusion.
3. In a mixing bowl, whip the butter and brown sugar to a fluffy lightness. Incorporate the eggs, vanilla, and molasses until silky smooth.
4. Gently fold in the flour, leavening agents, and warm spices. Pour in the chai oatmilk and mix to a velvety batter.
5. Spoon the batter into cupcake liners, filling each to three-quarters full.
6. Bake until the cupcakes pass the toothpick test, about 22-25 minutes. Allow them to cool to room temperature.

Frosting Directions:

1. Whip the butter and cream cheese to a creamy base.
2. Gradually add powdered sugar and spices, then drizzle in the vanilla and cream. Whip to a fluffy, cloud-like consistency.
3. Adorn each cupcake with a generous swirl of frosting.
4. Optionally, dust a mix of cinnamon sugar for a sweet sparkle.

To Serve:

• Present the gingerbread chai cupcakes as a festive dessert or a treat for a winter gathering. The combination of gingerbread and chai flavors provides a warm, spicy experience, enhanced by the rich, tangy cream cheese frosting. Enjoy the comfort of the season in each bite!