Brew strongly brewed chai tea and cool it, then reserve 2 tablespoons for the frosting. Look for a dark amber tea color before cooling.

Preheat the oven to 350F and line cupcake tins. Ensure the liners are seated so batter can bake evenly.

Whisk all-purpose flour, baking powder, baking soda, chai spice (cinnamon, cardamom, ginger, cloves), and salt in a bowl. Mix until the spices are evenly distributed through the flour.

Beat softened butter and brown sugar until fluffy, then add eggs, pumpkin puree, strongly brewed chai tea, and vanilla. Stop to scrape the bowl so the batter stays smooth.

Fold the flour mixture into the batter until just combined, then fill cupcake cups 2/3 full. The batter should look thick and evenly speckled with chai spice.

Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly pressed.

Cool the cupcakes completely before frosting. Wait until they are fully room temperature so the frosting doesn’t melt.

Beat butter until smooth, then add powdered sugar, chai tea (reduced), vanilla, and cinnamon to build a thick frosting. Keep mixing until it turns pale, silky, and pipeable.

Pipe a generous swirl of frosting onto each cooled cupcake. Aim for a tall swirl so the edges hold their shape.

Dust the tops with cinnamon and cardamom. Finish with a light, even speckle over the swirl.