chai latte cupcakes

(2 ratings)
Recipe by
Brandi Kirkpatrick
Burley, ID

Love ya Betty! I was wanting a "grown up" cupcake to bring to my (at the time) boyfriends Guard unit while they were getting things in order to go overseas. Since I love Chai and had it on hand it worked out lovely! There is something wonderfully comforting in these cupcakes! Also, the guys said I couldn't bring treats anymore or they would all be too fat to fit in their uniforms. :)

(2 ratings)
yield 24 serving(s)
prep time 25 Min
cook time 20 Min
method Bake

Ingredients For chai latte cupcakes

  • 1 box betty crocker® supermoist® french vanilla cake mix
  • 1 1/2 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)
  • FROSTING AND GARNISH
  • favorite buttercream frosting
  • cinnamon, ground

How To Make chai latte cupcakes

  • 1
    Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • 3
    Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4
    Spread or pipe frosting on cupcakes. Sprinkle with cinnamon. Store loosely covered at room temperature.
ADVERTISEMENT