Prepare the Cupcakes

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, and salt. Set this aside.
3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the Eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk and brewed chai tea. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting

1. Cream the Butter and Cream Cheese: In a medium bowl, beat the softened cream cheese and butter together until smooth and fluffy.
2. Add the Sugar and Spices: Gradually add the powdered sugar, a little at a time, until the frosting is smooth and creamy. Stir in the cinnamon, cardamom (if using), vanilla extract, and salt. Beat until fully combined and smooth.
3. Frost the Cupcakes: Once the cupcakes are completely cooled, use a knife or piping bag to frost each one with the cream cheese frosting.