For the Cupcakes

Cup of Yum
1. Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners. Set aside.
2. Place the milk and chai tea bags in a small saucepan set over medium heat. When the milk starts to steam, remove it from the heat and set it aside to steep for 5 minutes.
3. While the tea steeps, in a large bowl, whisk the cake mix and chai spice together. Set aside.
4. In another bowl, stir together the chai milk (make sure to remove the tea bags first), vegetable oil, and eggs.
5. Add the wet ingredients to the dry and whisk just until no large lumps of flour remain.
6. Divide the mixture between the cupcake wells, filling about ⅔ full, and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the cupcakes to a wire rack and cool completely before icing.

For the Cream Cheese Icing

1. Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 2 minutes. Make sure to scrape down the sides of the mixer as needed.
2. With the mixer on low speed, add the vanilla followed by the powdered sugar.
3. Once all of the powdered sugar has been incorporated, turn the mixer to high speed and beat until the frosting is light and fluffy, about 1 minute.
4. Transfer the frosting to a piping bag fitted with your choice of tip.
5. Frost the cupcakes as desired and top with a sprinkle of chai spice, if desired.