1/2 cup (113g) unsalted butter
1 cup (200g) granulated sugar
2 large eggs
1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1 tablespoon ground chai spices
1/2 cup (120ml) milk
Preheat your oven to 350°F (175°C). Line your cupcake tin with cupcake liners.
In a saucepan over medium heat, melt the butter, stirring frequently until it starts to brown and smells nutty (about 5-7 minutes). Remove from heat and allow to cool slightly.
In a large mixing bowl, combine the browned butter and granulated sugar. Whisk until well blended.
Add eggs, one at a time, and whisk until smooth.
In a separate bowl, whisk together flour, baking powder, and chai spices. Gradually add this mixture to the wet ingredients, mixing just until combined. Do not overmix.
Incorporate the milk, mixing gently until the batter is uniform.
Divide the batter evenly among the lined cupcake cups, filling them about two-thirds full.
Place in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Top with your favorite frosting or simply dust with powdered sugar if desired.
