chai cupcakes
(1 rating)
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These are spice filled deliciousness....the icing is the kicker!
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(1 rating)
yield
30 serving(s)
prep time
20 Min
cook time
20 Min
Ingredients For chai cupcakes
- FOR MUFFINS:
-
1 call-purpose flour
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1/4 cunsweetened cocoa powder
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1/4 cinstant chai tea latte mix (such as pacific chai)
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1 tspbaking powder
-
1/4 tspsalt
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1/2 cunsalted butter, softened
-
1 csugar
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2 lgeggs
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1/2 cmilk
-
1/2 tspvanilla extract
- FROSTING:
-
8 ozcream cheese, softened
-
1/4 cinstant chai tea latte mix
-
1/2 cconfectioners sugar
How To Make chai cupcakes
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1Muffins: Heat oven to 350 degrees. Line 30 indents of mini muffin pans (using 3 pans total) with paper or foil liners. Into a small bowl, whisk flour, cocoa, chai mix, baking powder and salt. In a large bowl, beat butter until smooth. Beat in sugar until fluffy, 3 minutes. Beat in eggs, one at a time. On low speed, alternately beat flour mixture and milk into butter mixture, beginning and ending with flour. Add vanilla. Divide batter among prepared cups; for ease, place batter in a large plastic bag, snip off a corner and pipe into the cups. Bake at 350 degrees until tops spring back when lightly pressed, about 15 minutes. Remove cupcakes from pans to a rack; let cool.
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2Frosting: Meanwhile, beat together cream cheese, chai tea mix, ¼ cup confectioners’ sugar, and milk until smooth. Refrigerate until ready to frost. Once the cupcakes have cooled, spread with frosting, about 1 ½ tsp. For each. Dust with additional 2 TBLS. Confectioners’ sugar and cocoa powder, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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