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

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
40 mins
total:
1 hr 20 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cream Cheese Frosting:

Directions

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

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

  • 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.

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

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

  • 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.

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

Nutrition Facts

237 calories; protein 2.5g 5% DV; carbohydrates 36.2g 12% DV; fat 9.7g 15% DV; cholesterol 34.4mg 12% DV; sodium 165mg 7% DV. Full Nutrition
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