Preheat oven to 170°C/ 150°C fan forced, and line cupcake trays with cupcake papers.
In a bowl add the plain flour, chai spice mix, salt, and baking powder into a bowl and stir with a whisk to combine.
In a small jug, combine the milk, cream and vanilla.
In a large mixing bowl, add the butter and sugar and beat using an electric beater until light and fluffy, for about 2-3 minutes.
Add the eggs one at a time making sure they are well incorporated.
Add 1/3 of the flour mixture at a time with half the milk and beat on low until combined. Continue to do this with the second 1/3 of the flour with the last half of the milk, beating until just combined. Add the final portion of flour, beat for 5 seconds, then using a rubber spatula, mix until all the ingredients are combined.
Fill each cupcake paper 3/4 full and bake for approximately 20 minutes, or until the tops of the cupcakes bounce back when pressed.
Allow cooling in the pans for a few minutes before transferring them to a cooling rack to cool completely. Ice with an easy buttercream or just sprinkle over icining sugar.