Chai Latte Cupcakes
·1 box betty crocker® supermoist® french vanilla cake mix
·1 1/2 cups water
·1/3 cup vegetable oil
·1 package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)
FROSTING AND GARNISH
·favorite buttercream frosting
How to Make Chai Latte Cupcakes
- Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- Spread or pipe frosting on cupcakes. Sprinkle with cinnamon. Store loosely covered at room temperature.