In a small bowl, whisk together ground cinnamon, ginger, cardamom, allspice, cloves, and nutmeg until evenly combined.

Preheat your oven to 350°F (175°C) and line a standard cupcake tin with paper liners.

In a large mixing bowl, combine sifted all-purpose flour, the prepared chai spice mix, baking powder, and kosher salt. Whisk until homogenous.

Using an electric mixer, beat the vegetable oil and granulated sugar until light and fluffy. Add eggs and vanilla extract, mixing until combined. Gradually add brewed chai tea and milk, then mix in dry ingredients until just smooth.

Fill each cupcake liner ¾ full with batter. Bake for 15-17 minutes, or until a toothpick comes out clean. Cool in the tin for a few minutes before transferring to a wire rack.

In a mixing bowl, beat the unsalted butter until fluffy. Gradually add powdered sugar, chai spice mix, and kosher salt, mixing until smooth and creamy.

Frost cooled cupcakes generously with the chai buttercream. Optionally garnish with a light dusting of cinnamon or sprinkle of star anise.