Chai Breakfast Cupcakes

1. Preheat oven to 350°F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl stir together all-purpose flour, whole wheat flour, baking powder, baking soda, ginger, and salt; set aside. In a small saucepan heat milk just until simmering. Remove from heat. Add tea bags; steep for 5 minutes. Remove tea bags, pressing bags to release excess tea into saucepan. Set aside to cool.

2. In a large bowl beat butter with an electric mixer on medium to high speed about 1 minute or until fluffy. Add sugar and vanilla; beat until well mixed. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to beaten mixture, beating on low speed after each addition just until combined. Spoon into prepared muffin cups, filling each about two-thirds full. Sprinkle with granola.

3. Bake for 15 to 20 minutes or until a toothpick inserted in centers comes out clean. Remove cupcakes from muffin cups; cool on a wire rack. If desired, drizzle with Chai Cream Cheese Icing.

Chai Cream Cheese Icing

1. Allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl combine cream cheese, butter, and vanilla. Beat with an electric mixer on medium to high speed until light and fluffy. Gradually beat in powdered sugar. Beat in enough brewed tea, 1 teaspoon at a time, to make icing drizzling consistency.

Make-Ahead Directions:

Prepare cupcakes as directed, except do not drizzle with Chai Cream Cheese Icing. Place cupcakes in a single layer in an airtight freezer container; freeze for up to 1 month. Thaw at room temperature before icing.