Preheat the oven to 350 degrees. Line 18 muffin cups with paper liners.

In a small bowl combine all the ingredients for the chai spice. Stir until well combined.

In a large bowl cream together the butter and the sugar.

Add in the vanilla and eggs and mix well.

In a medium bowl combine the flour, chai spice, baking powder, baking soda, and salt.

Add half of the flour mixture to the butter mixture and mix well to combine.

Pour the milk into the bowl and mix until well combined.

Add in the remaining flour and mix until just combined.

Fold in the cranberries.

Fill the cupcake liners 3/4 of the way full.

Bake for 25 minutes. Remove from oven and cool completely on a wire rack.

To make the frosting beat the butter and cream cheese in a large bowl with a mixer on medium speed.

Add in the chai spice and vanilla and mix well.

Add the powdered sugar a half cup at a time, mixing well after each addition, until the frosting is smooth. Add in milk until you reach desired consistency.

Pipe the frosting onto cool cupcakes. Top each one with 2 or 3 sugared cranberries then sprinkle with sanding sugar.