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.

Amanda Vrtis


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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

472 calories; 29.2 g total fat; 89 mg cholesterol; 372 mg sodium. 48.3 g carbohydrates; 5.3 g protein; Full Nutrition


Rating: 5 stars
Everybody loved the cupcakes and the icing - yummy!! Read More