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Ingredients

1 ¼ cups milk 3 chai tea bags 1 (15.25 ounce) package French vanilla cake mix (such as Betty Crocker™ Super Moist™ Delights French Vanilla Cake Mix) 3 eggs ⅓ cup vegetable oil 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger 1 (6 ounce) package cream cheese, softened ¼ cup butter, softened 4 cups sifted confectioners' sugar ¼ teaspoon vanilla extract 1 teaspoon ground cinnamon, or as needed

Nutrition Info

236.6 calories carbohydrate: 36.2 g cholesterol: 34.4 mg fat: 9.7 g fiber: 0.1 g protein: 2.5 g saturatedFat: 4 g servingSize: - sodium: 165 mg sugar: 21.1 g transFat: : - unsaturatedFat: : -

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

24 cupcakes

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