Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a small saucepan, heat the milk until it just begins to simmer. Remove from heat, add the tea, and let steep for 10 minutes. Strain or remove bags and let cool to room temperature.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, and salt.
Step 4: In a large bowl, cream the butter and sugar together until light and fluffy, about 3-5 minutes.
Step 5: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the cooled tea-milk, beginning and ending with the flour mixture.
Step 7: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 8: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Allow cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Step 10: Prepare the frosting by beating the butter until smooth, then gradually adding powdered sugar, honey, and cinnamon until fluffy.
Step 11: Frost the cooled cupcakes and enjoy your homemade spiced chai latte cupcakes recipe masterpiece.