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

   Tip: To help prevent the cupcake liners from sticking to the cupcakes, spray the liners lightly with cooking spray before adding the batter. 

Chai Spice Mixture

1. In a small mixing bowl, mix together the ground cinnamon, ground ginger, ground cardamom, ground nutmeg, ground allspice, ground cloves, and black pepper.

   You will use 7 grams (3 teaspoons) for the cupcake batter, 3 grams (1 1/4 teaspoons) for the frosting, and the rest to dust the tops of the Sourdough Chai Cupcakes. 
   4 grams ground cinnamon, 2 grams ground ginger, 1 gram ground cardamom, 1 gram ground nutmeg, 1 gram allspice, 1 gram ground cloves, pinch of black pepper

Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, homemade chai spice mix, and salt. Set to the side. 
   175 grams all-purpose flour, sifted, 4 grams baking powder, 3 grams baking soda, 7 grams Chai Spice Mixture, 1 gram salt

Wet Ingredients

1. In a separate bowl, whisk together the milk and sourdough starter discard until smooth. Set aside.
   60 grams milk, room temperature, 140 grams sourdough discard, room temperature
2. In the bowl of a stand mixer with a paddle attachment or in a large mixing bowl with an electric mixer, beat the sugar and butter at medium speed for 4-5 minutes, or until light and fluffy. Be sure to scrape down the sides of the bowl when needed. 
   200 grams sugar, 113 grams unsalted butter, room temperature
3. Next, add in the eggs, one at a time, beating at medium speed until combined. Again, scrape the sides of the bowl when needed. Add the sour cream and vanilla extract and mix well. 
   100 grams eggs, room temperature, 140 grams sour cream, room temperature, 4 grams vanilla extract

Combine

1. Alternate adding the dry and wet ingredients to the butter mixture. Start by adding a third of the flour mixture, and then half of the wet ingredients to the butter mixture. Mix at low speed, until all of the ingredients are just combined.

   Be careful not to over mix the batter, otherwise this can lead to dense cupcakes.
2. LONG FERMENT: To long ferment, cover the just-mixed batter and place it into the fridge overnight. The following day, divide the batter evenly in the cupcake tin and bake. You might need to add a few minutes to the bake time since the batter is chilled.
3. Divide the cupcake batter evenly into 14 lined cupcake liners and fill 3/4 of the way full. 

Bake

1. Bake the Sourdough Chai Cupcakes for 16-17 minutes. The cupcakes are done when the tops are golden brown and a toothpick comes out clean. 
2. Remove the cupcakes from the oven. Keep the cupcakes in the cupcake tin for an additional 5 minutes, then place on a wire rack to cool completely.

Chai-Spiced Buttercream Frosting

1. In a stand mixer with a whisk attachment, beat the room temperature butter and powdered sugar at medium speed until smooth.
   226 grams unsalted butter, room temperature, 325 grams powdered sugar
2. Next, add the chai spice mix, the vanilla extract, and a pinch of salt. Mix until combined.
   2 grams vanilla extract, 3 grams chai spice mixture, pinch of salt
3. Finally, add the heavy cream until the desired consistency is reached.  
   30 grams heavy cream
4. Beat the frosting on medium-high speed for 3-4 minutes or until light and fluffy. 
5. Decorate the cupcakes once they have cooled completely. Enjoy!