1. Preheat oven to 350 degrees F and line a cupcake tin with 12 cupcake liners.

2. To make the Chai Spice: In a small bowl, whisk together 2 tsp. ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground cardamom, 1/4 tsp. freshly grated nutmeg, 1/4 tsp. all-spice, 1/4 tsp. ground cloves, and a pinch of ground black pepper. Set aside.

3. To make the Chai Latte Cupcakes: Simmer 1/2 cup milk in a small saucepan, and steep 1 chai tea bag into the milk for 10 minutes. Meanwhile, with a hand mixer cream together 1/2 cup softened butter, with 1/2 cup + 2 Tbsp. granulated sugar until light and fluffy.

4. Add in 1/2 cup greek yogurt, and 2 tsp. vanilla extract. Beat until combined. Add in 2 large eggs, and beat that. Now, add in the dry ingredients: 1 + 1/4 cup all-purpose flour, 3/4 tsp. baking powder, 1/8 tsp. baking soda, 1/4 tsp. salt, and about 3/4 of the chai spice we made earlier. Beat that, then add in the chai milk. Beat once more until smooth and combined.

5. Evenly divide the batter into the lined cupcake tin. Bake at 350 degrees F. for about 20-25 minutes, or until a toothpick inserted comes out clean.

6. To make the Whipped Cream Chai Frosting: In a large bowl, with a hand mixer beat together 4oz. softened cream cheese, 1 cup powdered sugar, and the rest of the chai spice. In a separate bowl, whip 1 cup heavy whipping cream until stiff peaks. Fold the whipped cream into the cream cheese mixture.

7. Pipe the cooled cupcakes top with a sprinkle of cinnamon sugar, a cinnamon stick and a star anise. Enjoy!