Chai Spiced Cupcakes with Snickerdoodle Frosting

Preheat the oven to 350 degrees (F). Prepare a 12-count muffin tin with cupcake liners.

In the bowl of an electric mixer combine the butter and the sugar and beat until fluffy. Add the eggs and the vanilla and completely combine.

In a large bowl combine the flour and baking soda with the salt and spices.

Add the dry ingredients to the butter and sugar and combine until partially combined. Add the milk and beat until the batter is thick and smooth. Evenly divide the batter among the liners.

Bake the cupcakes at 350 degrees for 20 minutes. Let cool.

While the cupcakes are cooling, make the frosting.

For the Snickerdoodle Buttercream:

Combine the frosting ingredients in a small bowl and using a handheld mixer, whip and beat until fluffy. Set aside.

When the cupcakes are completely cool frost them with a small offset spatula or in a pastry bag fitted with a star tip. I then sprinkled them with white sprinkles and stuck nutcracker themed garnishes on each one.