chai cupcakes
(1 RATING)
These are spice filled deliciousness....the icing is the kicker!
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prep time
20 Min
cook time
20 Min
method
---
yield
30 serving(s)
Ingredients
- FOR MUFFINS:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup instant chai tea latte mix (such as pacific chai)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- FROSTING:
- 8 ounces cream cheese, softened
- 1/4 cup instant chai tea latte mix
- 1/2 cup confectioners sugar
How To Make chai cupcakes
-
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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