Make the chai spice mix

• Combine the ground cinnamon, ground ginger, ground cardamom and ground allspice in a small bowl.
• Stir well and set aside.

Infuse the milk and preheat the oven

• Warm the milk in a saucepan until steaming, then add the chai tea bags.
• Steep for 10 minutes, squeeze out the excess from the bags and let the milk cool.
• Preheat the oven to 175 °C and line a 12 hole muffin tin with paper cases.

Mix the dry ingredients

• Whisk the flour, chai spice mix, baking powder, baking soda and salt together in a bowl.

Beat the butter, sugar and eggs

• In another bowl, beat the softened butter and sugar until light and fluffy.
• Beat in the sour cream, then add the eggs one at a time, mixing well after each.
• Stir in the vanilla extract.

Combine the batter

• Mix the dry ingredients into the butter mixture until just combined.
• Gently fold in the cooled chai infused milk.

Bake the cupcakes

• Divide the batter between the paper cases.
• Bake for 18–22 minutes, until a skewer inserted in the centre comes out clean.
• Let the cupcakes cool completely on a rack.

Make the chai buttercream

• Beat the softened butter until pale and creamy.
• Add the icing sugar, chai spice mix and a small pinch of salt, then beat until smooth.
• Mix in the vanilla extract and heavy cream, then whip until light and fluffy.

Decorate and serve

• Pipe or spread the buttercream over the cooled cupcakes.
• Top each cupcake with a cinnamon stick and optionally dust lightly with ground cinnamon.