As part of our countdown to winter break, I thought I’d offer some of my favorite recipes to kick start the holiday season. With accents of cinnamon, cardamom, cloves and ginger, these Chai Tea cupcakes are the perfect transition from fall to winter and are sure to please any cupcake lover on any holiday!

Ingredients:

1/2 tsp. each ground cinnamon, ginger, cardamom and cloves

1/8 tsp. pepper

1/2 cup butter, softened

1 cup sugar

1 egg

1/2 tsp. vanilla extract

1 cup cake flour

1-1/2 tsp. baking powder

1/4 tsp. salt

2/3 cup milk

FROSTING:

6 tbsp. butter, softened

3 cups confectioners sugar

3/4 tsp. vanilla extract

4 tbsp. milk

A pinch of cinnamon

Directions:

1. In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition.
3. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. In a large bowl, beat butter until fluffy; beat in the confectioners’ sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes; sprinkle with cinnamon. Yield: 1 dozen.