• Make your chai spice mix: Mix all of the chai spices together in a small bowl, and set aside.
• Steep the tea. Bring milk to a boil on the stove. Pour over tea bag (just use a mug) and steep for 30 minutes. This chai milk is the milk you’ll use in the cupcake batter.
• Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners.
• Make the cupcakes: Whisk the cake flour, chai spice mix, the baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the cannabis butter and sugar together on high speed until smooth and creamed, about 2 minutes.

  Beat in the egg whites on high speed until combined, about 2 minutes.

  Beat in the sour cream and vanilla extract.

  On low, slowly pour and mix in the chai milk until combined. Do not overmix.
• Pour the batter into the liners 2/3 full. 

  Bake for 20-22 minutes.

  Let them cool completeleybefore frosting them.

Frosting

• With a handheld or stand mixer fitted with a paddle attachment, beat the cannabis butter on medium speed until creamy, about 2 minutes.

  Add confectioners’ sugar, the heavy cream, chai spice mix, vanilla extract, and a pinch of salt with the mixer running on low.
• Frost cooled cupcakes and serve. You can use a sprinkling of the leftover chai mix, if any, and a pinch of sugar on top of each cupcake!