Heat the milk over medium heat until it begins to steam. Remove from heat, add chai tea bags, and steep for 10-15 minutes. Discard tea bags after squeezing.

Preheat oven to 160°C Fan / 180°C / 350°F / Gas Mark 4. Line cupcake tray with paper cases.

Cream together softened butter and light brown sugar until light and fluffy (3-5 minutes).

Add eggs one at a time while mixing, then mix in vanilla extract.

Gently stir in self-raising flour, bicarbonate of soda, and spices until just combined.

Fold in 90ml of cooled chai-infused milk into the batter without overmixing.

Divide batter among cupcake cases, filling each two-thirds full. Bake for 20-25 minutes until golden.

Cool cupcakes in tray for 5 minutes, then transfer to wire rack to cool completely.

Beat room-temperature butter until creamy, gradually add icing sugar and a few tablespoons of chai-infused milk until smooth and fluffy.

Frost cooled cupcakes with spiced buttercream using a piping bag or spatula.

Sprinkle demerara sugar and cinnamon over frosting before serving.