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Chai Tea Cupcakes

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

1 h 20 m servings 237
Original recipe yields 24 servings (24 cupcakes)

Directions

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  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.

Nutrition Facts


Per Serving: 237 calories; 9.7 36.2 2.5 34 165 Full nutrition

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