Baking is a favorite pastime for me, so naturally I’m looking forward to whipping up countless cakes and pies throughout the holiday season. I’m excited for all of the usual treats—the pumpkin, apple and pecan pies—but I just can’t get over my cupcake obsession. To combat any Thanksgiving dessert boredom, I tested a recipe for Chai Latte Cupcakes that is sure to please.
Found in Betty Crocker’s Big Book of Cupcakes, this recipe is simple and quick and produces a spiced, sweet dessert that’s an impressive addition to any holiday table. I’ve seen plenty of recipes for pumpkin or gingerbread cupcakes, so this is a fun twist on the fall theme.
It took very little time to make the cupcakes themselves, just be sure to let them cool completely before icing. Bring these to Thanksgiving dinner and watch them disappear!
Chai Latte Cupcakes
Ingredients:
Cupcakes
- 1 box French vanilla cake mix
- 1 ½ cups water
- 1/3 cup vegetable oil
- 3 eggs
- 3 tablespoons instant chai tea latte mix
Frosting
- 4 oz white chocolate baking bars
- 1/3 cup butter, softened
- 4 cups powdered sugar
- ¼ cup milk
- ½ teaspoon vanilla
- Ground cinnamon
Directions
- Heat oven to 350. Place paper baking cups in muffin cups.
- In large bowl, beat cupcake ingredients. Divide batter evenly among muffin cups, filling each about 2/3 full.
- Bake 18-23 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 10 minutes. Remove cupcakes from pans; place on cooling racks.
- In medium microwavable bowl, microwave baking bars on high 30 seconds. Stir until melted. Stir in butter until smooth. Add powdered sugar, milk and vanilla. Stir until well blended.
- Frost cupcakes. Sprinkle with cinnamon if desired.
