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| Eggnog-Chai Cupcakes |
"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."
Ingredients :
- Cupcakes:
- 1 (15.25 ounce) package spiced cake mix (such as Betty Crocker®)
- 1 cup brewed chai tea
- 1/2 cup vegetable oil
- 3 eggs
- Frosting:
- 1/2 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 2 tablespoons eggnog
- 1 teaspoon rum extract
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 47M |
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- Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
- 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.
- 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.
- 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.
- Transfer frosting to a pastry bag or plastic bag with a corner snipped and pipe frosting onto cooled cupcakes.
Notes :
- The directions for making cupcakes are based on the particular brand mentioned. Follow instructions on box if using a different brand.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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