Chai Tea Cupcakes recipe

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Ingredients

1 ¼ cups milk
3 chai tea bags
1 (15.25 ounce) package French vanilla cake mix (such as Betty Crocker™ Super Moist™ Delights French Vanilla Cake Mix)
3 eggs
⅓ cup vegetable oil
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 (6 ounce) package cream cheese, softened
¼ cup butter, softened
4 cups sifted confectioners' sugar
¼ teaspoon vanilla extract
1 teaspoon ground cinnamon, or as needed

Nutrition Info

236.6 calories
carbohydrate: 36.2 g
cholesterol: 34.4 mg
fat: 9.7 g
fiber: 0.1 g
protein: 2.5 g
saturatedFat: 4 g
servingSize: -
sodium: 165 mg
sugar: 21.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Line 24 muffin cups with liners.

  2. Heat milk in a saucepan over medium heat until steaming, about 2 minutes. Add chai tea bags and steep for 10 minutes.

  3. Combine chai mixture, cake mix, eggs, oil, cinnamon, nutmeg, and ginger in a large bowl and beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared muffin cups.

  4. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes.

  5. Remove from the oven and let cool completely, about 30 minutes.

  6. Beat cream cheese and butter together in a mixing bowl using an electric mixer on medium-high speed until creamy, about 1 minute. Add confectioners' sugar 1 cup at a time, mixing until fully incorporated. Pour in vanilla extract. Whip on high speed until fluffy, 1 to 2 minutes.

  7. Pipe or spread frosting onto cooled cupcakes. Sprinkle tops evenly with cinnamon.

Recipe Yield

24 cupcakes

Recipe Note

Tender cupcakes with a light chai flavor. A boxed cake mix simplifies preparation.

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