Chai Latte Cupcakes from Betty Crocker
Infused with the comforting flavors of chai spice, these Chai Latte Cupcakes from Betty Crocker are a tantalizing treat for tea lovers and dessert enthusiasts alike. Made with the convenience of Betty Crocker™ Super Moist™ yellow cake mix, these cupcakes are elevated by a homemade chai-infused milk that brings bold notes of cinnamon, cardamom, and black tea to every bite. Topped with a velvety spiced buttercream frosting, these cupcakes deliver a perfect balance of warmth, sweetness, and nostalgia. Whether you're hosting a fall gathering, indulging in cozy treats, or simply craving a unique dessert, these chai latte cupcakes are irresistibly soft, flavorful, and easy to make in under 40 minutes. Perfectly paired with a steaming mug of tea or coffee, they’ll add a touch of sophistication to any occasion!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 box Betty Crocker™ Super Moist™ yellow cake mix
- 0.75 cup Milk
- 0.5 cup Vegetable oil
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 bags Chai tea bags
- 3 tablespoons Heavy cream
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom
- 2 cups Powdered sugar
- 0.5 cup Unsalted butter, softened
Instructions
Preheat your oven to 350°F (175°C) and line a cupcake pan with 24 paper liners.
In a small saucepan, heat the milk over medium heat until warm (do not bring to a boil). Remove from the heat and steep the chai tea bags in the milk for 5 minutes. Allow the chai milk mixture to cool completely.
In a large mixing bowl, combine the yellow cake mix, chai milk, vegetable oil, eggs, and vanilla extract. Mix using a hand mixer or stand mixer on low speed for 30 seconds, then on medium speed for 2 minutes until the batter is smooth.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. In a medium bowl, beat the unsalted butter until creamy, then gradually add the powdered sugar and beat until smooth. Add the heavy cream, ground cinnamon, and ground cardamom, and continue to beat until the frosting is light and fluffy.
Once the cupcakes are completely cool, frost them using a piping bag or spatula. Optionally, dust the top with an extra sprinkle of cinnamon for garnish.
Serve and enjoy your chai latte cupcakes with a warm beverage of choice!
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 18.2 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 33 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
