For anyone who loves the flavor of chai, you might be interested in the delicious chai cupcake recipe below. It is VERY good.  I substituted agave syrup for sugar since we don’t eat refined sugar. 

Vanilla Chai Cupcakes Recipe
(Adapted from The Novice Chef Blog)

Cupcake Ingredients:
o 1/2 cup (1 stick) butter
o 1 cup sugar (I substituted 1 cup agave syrup or maple sugar)
o 2 tsp. vanilla extract
o 2 eggs 
o 2 tsp. chai spice mix (recipe below)
o 1 1/4 cups all-purpose flour, sifted
o 1/2 cup buttermilk
o 1/2 tsp. baking soda
o 1/2 tsp. apple cider vinegar

Chai Spice Mix Ingredients:
o 1 1/2 tsp. ground cardamom
o 1 1/2 tsp. ground cinnamon
o 1/2 tsp. ground ginger
o 1/4 tsp. ground cloves
o 1/4 tsp. ground nutmeg

Method:
Cupcake Directions:
Preheat oven to 325 degrees. Prepare a cupcake pan with liners.
In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
Cream together the butter and sugar (or agave syrup or maple sugar). Add the vanilla and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined, don’t over mix. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
Spoon into prepared cupcake tins until 3/4 full and bake 15-20 minutes or until a toothpick comes out clean.

Royal Honey Buttercream:

Have a greased 1-cup heatproof glass measure ready near the stove.

In a bowl, beat the yolks with an electric mixer until light in color. Meanwhile, heat the honey in a small saucepan (preferably nonstick), stirring constantly until the sugar dissolves and the syrup reaches a rolling boil, with the entire surface covered in large bubbles. Immediately transfer the syrup to the glass measure to stop the cooking.

If using a hand mixer, beat the honey into the yolks in a steady stream, being careful not to pour it directly onto the beaters. If using a stand mixer, pour a small amount of honey over the yolks with the mixer turned off, then immediately beat on high speed for 5 seconds. Stop, add a larger amount of honey, and beat again. Continue until all the honey is incorporated, scraping the measure clean for the final addition.

Continue beating until the mixture is completely cool and thickened before adding the butter as directed in your preferred buttercream method.

Gradually beat in the butter and, if desired, any optional flavoring. Place in an airtight bowl. Bring to room temperature before using. Re-beat to restore texture.