2 cups self-rising flour
1/4 tsp. baking powder
pinch of salt
1 tbsp. chai tea powder
1/4 cup unsalted butter, softened
3/4 cup packed light brown sugar
2 egg whites
2/3 cup buttermilk
1/2 cup mini chocolate chips
1. Preheat the oven to 350F. In a medium bowl, mix the flour, baking powder, salt and chai powder with a whisk. In a large bowl, beat the butter and sugar with an electric mixer on low-medium speed until smooth. Add the egg whites slowly, beating well. Slowly add the flour mixture into the butter mixture while beating. Lastly, add the buttermilk and chocolate chips, and beat until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.
For the frosting:
1 cup cream cheese, softened
1 1/2 cups confectioners/icing sugar
1 tbsp. lemon juice
1 tsp. vanilla extract
cinnamon sugar
additional mini chocolate chips, if desired
2. In a medium bowl, beat the cream cheese and icing sugar with an electric mixer on low-medium speed until soft and light. Add the lemon and vanilla and beat until smooth. Frost each cupcake with a knife or beveled spatula. Sprinkle the top of each cupcake with some cinnamon sugar. Sprinkle on a few mini chocolate chips, if desired.
Makes approximately 12 cupcakes
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