Whisk flour, baking powder, salt, and spices in a bowl.
In a separate bowl stir melted butter, apple cider, the sugar, and egg mixture. Slowly pour your dry ingredients into the wet in two batches. Stir until just combined.
Spoon batter into donut pan, it should fill it twice. Bake for approximately 7-9 minutes. Check with a toothpick.
Allow to cool for 10 minutes in the pan. Let cool on a rack for another 10 after that.
To start with the frosting heat a small pan with milk and chai tea on medium low. Steep for 5 minutes. Strain the milk. In a medium bowl add powdered sugar. Then whisk in 1 tablespoon of chai milk at a time until you reach desired consistency.
In a separate bowl add cinnamon sugar.
Dip each donut into butter to add a little moisture. Let the chai donuts sit before dipping. Then dunk those donuts in the frosting and let sit on the cooling rack...add sprinkles!
Take cinnamon sugar ones and dip in butter then directly into cinnamon sugar. Enjoy!
Notes
- Baked: these are baked and have only been made this way as cake donuts. I don't suggest frying them as the consistency isn't thick enough.