Eggnog-Chai Cupcakes recipe

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Ingredients

1 (15.25 ounce) package spiced cake mix (such as Betty Crocker®)
1 cup brewed chai tea
½ cup vegetable oil
3 eggs
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
2 tablespoons eggnog
1 teaspoon rum extract

Nutrition Info

472.5 calories
carbohydrate: 48.3 g
cholesterol: 88.9 mg
fat: 29.2 g
fiber: 0.9 g
protein: 5.3 g
saturatedFat: 12.6 g
servingSize: -
sodium: 371.9 mg
sugar: 36.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.

  2. Beat cake mix, chai tea, vegetable oil, and eggs together in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes more. Spoon batter into the prepared muffin cups, filling 2/3-full.

  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 24 minutes. Cool cupcakes in the tin for 5 minutes before transferring to a wire rack to cool completely.

  4. Beat butter and cream cheese together in a bowl using an electric mixer on medium speed until smooth, 20 to 30 seconds. Add confectioners' sugar, vanilla extract, and nutmeg and beat on medium-high speed until smooth, about 1 minute. Scrape sides of bowl as needed. Add eggnog and beat until fully incorporated into the frosting, beat in rum extract on medium-low speed.

  5. Transfer frosting to a pastry bag or plastic bag with a corner snipped and pipe frosting onto cooled cupcakes.

Recipe Yield

1 dozen cupcakes

Recipe Note

I love my Chai-eggnog coffee drinks in the fall so when I was trying to come up with a yummy cupcake recipe I figured why not! I haven't seen this recipe anywhere else. Sprinkle with ground cinnamon or grated nutmeg, and garnish with cinnamon sticks if desired.

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