1/2 cup unsalted butter (or coconut oil/vegetable oil)
1 cup sugar (or brown sugar/maple syrup)
2 large eggs (or 1 tbsp flaxseed meal + 2.5 tbsp water per egg)
1 tsp vanilla extract (or almond extract)
1 1/2 cups all-purpose flour (or whole wheat/gluten-free flour)
2 tsp baking powder (or self-raising flour)
1/2 tsp baking soda
1 tsp chai spice blend (or individual spices)
1/2 cup milk (or almond/oat milk)
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a small saucepan over medium heat, melt the unsalted butter. Continue cooking until golden brown, about 5-7 minutes, then let cool slightly.
In a large bowl, whisk together the browned butter, sugar, and eggs until well combined. Stir in the vanilla.
In another bowl, mix the all-purpose flour, baking powder, baking soda, chai spice blend, and a pinch of salt.
Gradually add the dry mixture to the wet ingredients and mix until incorporated. Add milk and blend until smooth.
Fill each cupcake liner about 2/3 full with batter.
Bake for 18-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Top with your favorite frosting if desired.
