Rating: 5 stars
1 Ratings
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I love my Chai-eggnog coffee drinks in the fall so when I was trying to come up with a yummy cupcake recipe I figured why not! I haven't seen this recipe anywhere else. Sprinkle with ground cinnamon or grated nutmeg, and garnish with cinnamon sticks if desired.


Recipe Summary

22 mins
5 mins
47 mins
20 mins
1 dozen cupcakes


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.

  • Beat cake mix, chai tea, vegetable oil, and eggs together in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes more. Spoon batter into the prepared muffin cups, filling 2/3-full.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 24 minutes. Cool cupcakes in the tin for 5 minutes before transferring to a wire rack to cool completely.

  • Beat butter and cream cheese together in a bowl using an electric mixer on medium speed until smooth, 20 to 30 seconds. Add confectioners' sugar, vanilla extract, and nutmeg and beat on medium-high speed until smooth, about 1 minute. Scrape sides of bowl as needed. Add eggnog and beat until fully incorporated into the frosting; beat in rum extract on medium-low speed.

  • Transfer frosting to a pastry bag or plastic bag with a corner snipped and pipe frosting onto cooled cupcakes.

Editor's Note:

The directions for making cupcakes are based on the particular brand mentioned. Follow instructions on box if using a different brand.

Nutrition Facts

473 calories; protein 5.3g; carbohydrates 48.3g; fat 29.2g; cholesterol 88.9mg; sodium 371.9mg. Full Nutrition