For the cake:
1/2 cup (1 stick) butter, softened
1 cup sugar
2 teaspoons vanilla extract
2 eggs
2 tablespoons David Rio Tiger Spice Decaf chai
1-1/4 cup all-purpose flour, sifted
1/2 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon apple cider vinegar

For the buttercream frosting:
1 cup (2 sticks) butter, softened
1 teaspoons vanilla extract
2 tablespoons Tiger Spice Decaf chai
1-3/4 cup powdered sugar, sifted


DIRECTIONS

For the cake:
Preheat oven to 325 degrees F. Line muffin tin with cupcake liners.

In a large bowl or stand mixer, cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in Tiger Spice Decaf chai. While mixing slowly, add half of the flour. Then add all the milk and follow with the rest of the flour. Take care not to overmix.

In a small bowl, mix baking soda and vinegar together, and immediately mix into the batter.

Spoon batter into prepared cupcake liners until 3/4 full. Bake 15-20 minutes or until a toothpick comes out clean. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely before frosting.

For the buttercream:
In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla and chai. Carefully beat in the powdered sugar about 1/2 cup at a time. Pipe onto cooled cupcakes with your favorite frosting tip.

Makes about 1 dozen cupcakes.