Preheat oven to 350°F.

Line muffin tin with paper cupcake liners; set aside.

In the bowl of a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (2-3 minutes on medium speed).

Add the flour, baking powder, cinnamon, ginger, cardamom and salt. Mix on low speed until combined.

Add the vanilla, egg whites, sour cream and chai tea latte to the mixer bowl; mix on low speed just until combined. (Tip: Don’t forget to scrape down the sides of the mixing bowl to ensure batter is fully mixed.)

Fill each cupcake liner just slightly over ½ full. (Tip: Don't overfill the liners or the cupcakes will overflow as they bake!)

Bake at 350°F for 26-28 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.

Set cupcakes aside to cool before frosting.

In the bowl of a countertop mixer with the paddle attached, add the cream cheese and butter and cream together until blended.

Add the vanilla, cinnamon and powdered sugar 1 cup at a time until each addition is incorporated.

Beat on high for 1-2 minutes.

Fill pastry bag with frosting and frost each cupcake as desired. (I used a large star tip for these.)

Sprinkle tops of cupcakes with a dash of cinnamon before serving.