Eggnog-Chai Cupcakes

Avrtis

"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."
Added to shopping list. Go to shopping list.

Ingredients

47 m servings 472 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Editor's Note:
  • The directions for making cupcakes are based on the particular brand mentioned. Follow instructions on box if using a different brand.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 0

Other stories that may interest you