1 cup (2 sticks) unsalted butter
1 cup granulated sugar
2 large eggs
1 cup all-purpose flour
½ tsp baking powder
1 tsp chai spice mix (can be homemade)
½ cup milk (dairy or non-dairy)
1 tsp vanilla extract
Preheat your oven: Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners.
Brown the butter: In a saucepan, melt the unsalted butter over medium heat. Stir frequently until it turns a golden brown, and remove from heat.
Mix the wet ingredients: In a mixing bowl, whisk together the brown butter (cooled slightly), granulated sugar, eggs, milk, and vanilla until well combined.
Combine the dry ingredients: In another bowl, sift together the flour, baking powder, and chai spice mix. Gradually add the dry ingredients into the wet mixture, stirring just until combined.
Fill the muffin tin: Pour the batter evenly into the prepared cupcake liners, filling them about 2/3 full.
Bake: Place in the oven and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Cool: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
