In a small bowl, combine the cinnamon, ginger, cardamom, allspice, cloves, and nutmeg.

Preheat the oven to 350 degrees F and line a cupcake pan with liners. Optional: lightly spray the liners with baking spray to prevent the cupcakes from sticking.

Place the cake flour, all-purpose flour, sugar, 2 tablespoons of chai spice mix, baking powder, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer). Whisk the ingredients together.

Add the butter and mix on medium-low speed until the mixture resembles damp sand, approximately 1 minute.

Add the eggs, one at a time, scraping the sides and bottom of the bowl all the way to the bottom after each egg to be sure all of the ingredients are fully incorporated.

Add the sour cream, milk, and vanilla. Stir until fully combined.

Fill the liners halfway full and bake for 16 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.

Set aside to cool to room temperature before frosting.

In a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the butter over medium-high speed until light and fluffy.

Slowly add the confectioners’ sugar, 1 teaspoon of chai spice mix, and salt on low speed, occasionally scraping down the side of the bowl.

Once the mixture is smooth, add the vanilla extract.

Add the cream, 1 tablespoon at a time, until the desired consistency is reached. Scrape down the sides and bottom of the bowl to make sure everything is incorporated.

Frost the cupcakes, then sprinkle or sift the remaining chai spice on top.