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Chai Latte Cupcakes

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  • Prep 25 min
  • Total 1 hr 50 min
  • Servings 24
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Take a taste adventure with a sweet new cupcake.
Updated Oct 29, 2012
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Ingredients

  • Reynolds™ Baking Cups

Cake

Frosting and Garnish

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
  • 2
    Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 3
    In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.
  • 4
    Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Reynolds StayBrite Baking Cups are fashion-inspired designs that won’t fade during baking.
  • tip 2
    Chai is the Hindi word for a tea made with milk and spices such as cardamom, cinnamon, cloves, ginger, nutmeg and pepper.
  • tip 3
    Instant chai tea mix comes in a variety of flavors. Experiment to find your favorite.

Nutrition

Nutrition Facts are not available for this recipe
  • Reynolds® is a trademark of Reynolds Consumer Products Inc.
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