Spiced Chai Latte Cupcakes with a Simple Cream Cheese Frosting

I found this little recipe, so I don't know who the author is. I want to thank the person for this delicious tribute to cupcakes. These are absolutely de-lish!!

Here is the recipe and how I made them:

1 cup soy milk (you could use whole milk, I think), plus 1/4 cup (?)

4 tea bags (I used black tea)

1 t apple cider vinegar

1 1/4 cup AP flour

2 T cornstarch

1 t baking powder

1/2 t baking soda

1/2 t salt

2 t cinnamon

1/2 t ground ginger

1/4 t clove

1/4 t nutmeg

1/3 cup oil

1/2 cup brown sugar

1/4 cup granulated sugar

2 t vanilla extract

Heat 1 cup of milk to just boiling. Add tea bags and steep for at least 8 minutes. Squeeze the tea bags to remove as much milk as possible. Remeasure and add additional milk to 1 cup. Add vinegar to milk solution. Rest for at least one minute to allow the milk to curdle.

In separate bowl, combine flour, baking soda, baking powder, salt and all the spices. In mixer, combine oil, sugars, and vanilla. Add flour mixture and milk solution alternating - end with flour mixture. Continue to mix until no large lumps remain.

Fill cupcake liners to 2/3 full. Bake at 350 deg F for 21-23 minutes or until toothpick comes out clean. Allow to cool on baker's rack until completely cool.

Frosting:

4 oz cream cheese

4 T butter

2 t cornstarch

powdered sugar

In mixing bowl, add cream cheese and butter. Blend until creamy. Add cornstarch. With mixer on low speed (to prevent a cloud of sugar), add powdered sugar until desired consistency is reached.

Frost cupcakes ans sprinkle with cinnamon and sugar mixture.

Enjoy!!