Banana Caramel Cupcakes with Chai Vanilla Cream Cheese Icing

granulated sugar, chai tea, water, cinnamon, cream cheese, butter, powdered sugar, vanilla extract, honey.

• 1/4 cup granulated sugar
  
• 1/2 cup chai tea leaves
  
• 1/4 cup water
  
• 6 ounces room temperature cream cheese
  
• 1/2 cup room temperature butter
  
• 1 cup powdered sugar
  
• 1/2 teaspoon vanilla extract
  
• 1 teaspoon honey
  

1. Brew your tea in the 1/4 cup of water. This works best if you don't use tea bags.
2. Pour the brewed tea, granulated sugar, and cinnamon into a small saucepan. Turn the stove on to medium heat until the mixture starts to boil, then turn it down to a simmer and cook for 5 minutes.
3. Take the mixture off the heat and let it steep for 20 minutes. It should turn into a thick sugary syrup.
4. Put all of the ingredients including the syrup into a large stand mixer and whip until everything is mixed in.
5. Spread the frosting on your cupcakes and enjoy!

all-purpose flour, baking soda, salt, unsalted butter, brown sugar, granulated sugar, eggs, bananas, milk, white vinegar.

• 2 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1/2 cup unsalted butter
  
• 3/4 cup brown sugar
  
• 1/4 cup granulated sugar
  
• 2 large eggs
  
• 2 very ripe bananas
  
• 1/3 cup milk
  
• 1 teaspoon white vinegar
  

1. In a large bowl, sift the flour, baking soda, and salt together. Set aside.
2. Cream the butter and sugars together in a large stand mixer. Add the eggs and mashed banana, and continue to mix until somewhat smooth.
3. Combine the milk and vinegar together and then fold them into the flour mixture. Add the banana mixture to that and continue to fold. It will be thick.
4. Pour the batter into a lined muffin tin and bake at 350 for about 35 minutes.