Gluten-Free Vanilla Chai Cupcakes with Cinnamon Spice Frosting

Ingredients

• 
  Chai Spice Mix
• 1-3/4 teaspoons ground cinnamon
• 1-1/2 teaspoons ground cardamom
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 
  Cupcakes
• 1-1/4 cups Gluten-Free Flour Mix
• 2 teaspoons Chai Spice mix (above)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter OR margarine, softened
• 1 cup sugar
• 2 teaspoons pure vanilla extract
• 2 eggs
• 1/2 cup buttermilk OR sour milk
• 
  Cinnamon Spice Frosting
• 3/4 cup butter OR margarine, softened
• 3 cups powdered sugar
• Remaining Chai Spice Mix
• 1/2 teaspoon pure vanilla extract

Directions

Preheat oven to 375ºF.  Grease a standard 12 (2-1/2 inch) well muffin pan or line with paper liners.

Mix together the spices for the Chai Spice Mix in a small bowl and set aside.  Whisk together flour, 2 teaspoons of the spice mix, baking soda and salt in a bowl and set aside.

Combine butter, sugar and vanilla in a large mixer bowl and beat on medium speed for 1 to 2 minutes or until pale and fluffy. Add eggs one at a time beating well after each addition. Continue mixing and add the flour mixture and buttermilk alternately until well blended.

Portion batter into baking cups filling each two-thirds full. Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Remove from oven and transfer to a cooling rack. Cool to room temperature prior to frosting.

To make frosting:
Beat butter with an electric mixer on medium high speed for 1 to 2 minutes until pale and fluffy. Gradually add powdered sugar.  Add the spice mix and vanilla and continue beating until smooth.