1-Prepare chai spice blend: Combine cinnamon, ginger, cardamom, nutmeg, cloves, allspice, and black pepper in a small bowl; set aside.

2-Preheat oven: To 350°F (175°C). Line a standard 12-cup cupcake pan with paper liners.

3-Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and 1 tablespoon chai spice blend.

4-Cream wet ingredients: In another large bowl, beat softened butter, oil, and brown sugar until smooth and lump-free. Add eggs one at a time, mixing well after each addition.

5-Add syrup and vanilla: Whisk in maple syrup and vanilla extract until well combined.

6-Combine wet and dry: Alternate adding the dry ingredients and sour cream with milk into the wet mixture start with half the dry ingredients, then all sour cream and milk, followed by remaining dry ingredients. Mix until just combined, leaving few small lumps to retain moisture and tender crumb. Avoid overmixing.

7-Fill cupcake liners: Spoon batter into liners about ⅔ to ¾ full for ideal rising.

8-Bake: For 15 to 20 minutes (or 22-25 minutes if gluten-free flour used), until a toothpick inserted comes out with moist crumbs but no wet batter.

9-Cool: Let cupcakes cool in the tin for 5 to 10 minutes, then transfer to a wire rack to cool completely before frosting.

10-Make frosting: Beat cream cheese and butter until smooth and lump-free. Add powdered sugar gradually, mixing on low. Scrape sides, then add cinnamon, salt, and vanilla. Whip for another minute until fluffy. If too soft, chill 30 to 60 minutes.

11-Frost cupcakes: Spread or pipe on cooled cupcakes. Optionally garnish with chai leaf cutouts or caramel brûlée shards sprinkled with flaky sea salt.